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You are here: Home / 6. Batch Cooking / Gigandes Plaki

Gigandes Plaki

22nd June 2016 - By Michelle Minnaar
This post may contain affiliate links.

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Gigandes Plaki is the perfect meze dish to accompany every authentic Greek meal.

Vegetarian meal

The majority of Greek recipes on Greedy Gourmet has been demonstrated by The Real Greek restaurant chain, based mostly in London but slowly branching out to different parts of the UK.

Somehow it worked out that I visit the restaurant on an annual basis to shoot three recipes and this year proved no different. What a joy it is to learn more and more about this fantastic cuisine.

Beans soaked overnight

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Raw beans

Gigandes. Yigandes. Gigantes. There are many ways to spell this Greek word, which means “giant”. If you can’t get hold of butter beans, you can substitute it with another variety but you’ll miss the large, pillowy goodness when you bite into the former.

Mix vegetables with beans
Preparing vegan food
Cooking Greek food

The name itself might seem exotic but if you love your baked beans then you’ll adore the Greeks’ version. Like most Mediterranean recipes the preparation is simple so there is no need to feel intimidated.

It’s a matter of soaking the beans the night before. Parboiling them and skimming off the scum, adding the veg and simmering everything until cooked and tender. At the very end you can add the herbs for extra flavour.

Herbs and oil in a stainless steel bowl
Parsley topped butter beans
Soft Butter beans

What makes this dish so beautiful is its versatility. On its own vegans can eat it guilt free.

As for hardcore meat eaters, just about any meat but especially sausage, pork belly and chicken breast, can be enjoyed with the beans. Vegetarians can chuck in a few chunks of feta cheese to bulk up the food as a main course.

Gigantes Plaki can be eaten for breakfast, lunch and dinner, as a snack, side dish or main course. Best of all, it’s healthy, cheap and doesn’t hurt the environment.

Wondering what else you can do with butter beans? Check out this white bean dip.

Greek Side Dish

More side dish inspiration

  • roast marrow
  • parmentier potatoes
  • tobacco onions
  • rosemary potatoes
Print
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Greek Gigantes

Gigandes Plaki


★★★★★

5 from 1 reviews

  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
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Ingredients

  • 450g (1lb) dried butter beans
  • 1.3l (2 pts) water
  • few sprigs fresh thyme
  • 2 Bay leaves
  • 150g (5oz) sofrito
  • 200g (7oz) tomato passata
  • 5ml (1 tsp) salt
  • 75ml (5 tbsp) olive oil
  • 20g (1oz) flat parsley, chopped
  • 10g (1/2oz) fresh basil, chopped
  • 2.5ml (1/2tsp) ground black pepper

Instructions

  1. Soak beans in water overnight
  2. Drain the beans the next day and place in a large pot with 1.3 litre of fresh water.
  3. Bring to the boil.
  4. Once they have come to the boil and you have skimmed off the scum, add the sofrito and the salt. Top up with water if necessary.
  5. When the beans are almost cooked add the tomato passata and cook on low heat, simmering for another 20 minutes or until beans are soft. Stir frequently.
  6. Allow to cool a little then add the chopped parsley, basil, pepper and olive oil.
  7. Serve in large casserole dish finished with ladolemo and herb garnish.

  • Category: Side Dish
  • Method: Boil
  • Cuisine: Greek

Nutrition

  • Calories: 465
  • Sugar: Sugars
  • Sodium: 521 mg
  • Fat: 15.2 g
  • Carbohydrates: 40.5 g
  • Fiber: Dietary Fiber
  • Protein: 14.7 g

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Reader Interactions

Comments

  1. Renil M. George says

    11th September 2017 at 11:04 pm

    This takes a lot of dried butter beans, which I love very much. Thanks for this recipe.

    ★★★★★

    Reply
  2. Maggie says

    7th November 2019 at 12:10 pm

    🙂

    Reply

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