High Protein Delicious GREEK BAKED BEANS, Gigantes Plaki

Video Description

Gigantes Plaki is a traditional Greek dish of baked giant beans in a rich, flavorful tomato sauce. Gigantes beans (fasolia gigantes) from Greece are known for their meaty texture and hearty bite. You can also use giant lima beans or any other white beans of your choice for this dish if you cannot find gigantes. Not only is this dish delicious, but it's also packed with nutrients, offering a healthy dose of fiber and plant-based protein. The word "Plaki" refers to a dish baked in the oven with vegetables and olive oil, often found in both Greek and Turkish cuisines (known as "Pilaki" in Turkish). With ingredients like olive oil, fresh tomatoes, garlic, and herbs, this dish is a perfect example of Mediterranean eating at its best—wholesome, heart-healthy, and satisfying. Perfect for any time of the year, this dish can be served as a main or mezze, warm or at room temperature, often enjoyed with a side of feta and crusty bread. Subscribe for more authentic recipes: https://www.youtube.com/c/HungryManKitchen?sub_confirmation=1 Support on Patreon: https://www.patreon.com/HungryManKitchen Instagram: https://www.instagram.com/hungry_man_kitchen Links to some of the ingredients and equipments I use (Affiliate links*): ► Vegetable grill pan: https://amzn.to/3N8KrDU ► Baking Sheet: https://amzn.to/3QtKPgg ► Whetstone for Knife Sharpening: https://amzn.to/3YKtZAI ► Microplane Zester: https://amzn.to/3NPc8lH Ingredients: • 500 g dried giant beans (fasolia gigantes or giant lima beans) • 2 – 3 stalks of celery, 150 g • 1 carrot, 200 g • 150 ml extra virgin olive oil • 1 onion, 150 g, finely chopped or grated • 5 cloves of garlic, thinly sliced • 400 g grated fresh tomatoes or canned tomatoes • Fresh parsley, chopped 1/2 cup • 1 tbsp tomato paste • 1 tbsp honey • 2 bay leaves • 1/2 tsp ground black pepper • 1/2 tsp dried oregano • 1 stick cinnamon (optional) • 1 tsp chili flakes (optional) • 3 tsp salt or to taste Instructions: 1. Soak the dried beans in cold water overnight, wash and rinse. 2. Transfer the beans into a pan, add cold water to cover, bring to a boil, skim off the foam on top 3. Switch to low heat and let simmer for 1 hour until slightly tender 4. Drain and optionally reserve at least 2 cups of cooking liquid. 5. Transfer the beans into an ovenproof dish / baking tray 6. Finely chop or grate the onion, and thinly slice the garlic, set aside 7. Cut the celery stalks and the carrot into cubes or small wedges, roughly chop the parsley 8. In a pan, heat half of the olive oil (75 ml), add the onions and carrot. Saute for 5 mins until the onion is soft 9. Add the 1 tbsp tomato paste, the celery and the garlic, stir and cook for 2 mins until the garlic is fragrant 10. Add the grated tomatoes, add 2 - 3 tsp salt and 1/2 tsp black pepper 11. Stir and cook 5 mins until it starts to simmer again 12. Pour the sauce over the beans, 13. Add 2 bay leaves, 2 cups of cooking liquid or hot water, 1/2 tsp oregano and the rest of the olive oil 14. Add the chopped parsley and optionally add 1 stick of cinnamon and 1 tsp chili flakes 15. Gently stir and cover the baking dish with a lid or aluminium foil 16. Bake in the oven for about 1 hour at 180° C / 360° F until the beans are tender 17. Remove from the oven, uncover and stir in 1 tbsp honey. 18. Bake uncovered for another 15 mins until the sauce is thickened and the top is slightly roasted. 19. Serve warm or at room temperature. Garnish with extra virgin olive oil, feta cheese and herbs to taste. *Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.