Gigantes Plaki
Ingredients
- 500 gWhite bean (soaked 12h)
- 2 pcYellow onion (finely sliced)
- 3 pcGarlic (minced)
- 4 pcRound tomato (diced)
- 200 mlTomato juice
- 100 mlExtra virgin olive oil
- 1 tbspOregano
- 1 tbspParsley (freshly chopped)
- 1 tspHoney
- 1 pinchCinnamon powder
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 gGigantes beans (soaked in cold water for 12 to 24 hours)
Method
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.
- 1
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
Sauté sliced onions and minced garlic in a generous amount of olive oil. They should become translucent and soft, without browning.
- 3
Add diced tomatoes, tomato juice, honey, cinnamon, and oregano. Simmer until the sauce coats the back of a spoon.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. The dish is even better the next day once the flavors have infused.
