Gigantes Plaki

Meaty beans that melt on the palate, bound by a thick, glossy tomato sauce. Olive oil and oregano provide a bold Mediterranean note, while a hint of cinnamon rounds out the flavors.

• Prep time: 15 min
• Cook time: 105 min
• Difficulty: Easy
• Calories: 531
• Protein: 14 g
• Carbs: 49 g
• Fat: 30 g

Ingredients

• 500 g White bean ( soaked 12h )
• 2 piece Yellow onion ( finely sliced )
• 3 piece Garlic ( minced )
• 4 piece Round tomato ( diced )
• 200 ml Tomato juice
• 100 ml Extra virgin olive oil
• 1 tbsp Oregano
• 1 tbsp Parsley ( freshly chopped )
• 1 tsp Honey
• 1 pinch Cinnamon powder
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 g Gigantes beans ( soaked in cold water for 12 to 24 hours )

Instructions

1. Pre-cooking the beans

   Start beans in cold water. Bring to a boil and simmer. The beans should be tender at the core, but the skin must remain intact and not burst.

2. Aromatic base

   Sauté sliced onions and minced garlic in a generous amount of olive oil. They should become translucent and soft, without browning.

3. Sauce reduction

   Add diced tomatoes, tomato juice, honey, cinnamon, and oregano. Simmer until the sauce coats the back of a spoon.

4. Baking

   Mix drained beans with the sauce in a baking dish. Bake at 180°C. A light crust should form on top and the oil should slightly rise to the surface.

Chef's tips

• Don't be afraid of the olive oil; it's what gives the sauce its creaminess.
• If the sauce reduces too quickly in the oven, add a splash of water to keep it moist.

Storage

Keeps for 3 days in the fridge. The dish is even better the next day once the flavors have infused.