Gigantes (giant beans) in the oven from Pelion by Lina. This is one of Greece's traditional recipes. Giant beans grow in the northern part of Greece. Mix the parsley into the tomato sauce, add the beans and mix well.
The name Gigantes comes from the Greek word for giants. Some recipes for Greek baked giant beans (Gigantes Plaki) require cooking the tomato sauce separately and then combine everything in a pan. I find it a lot easier (and with less cleanup) to just add all of the ingredients to the pan and let them bake in the oven for about an hour. You can have Gigantes (giant beans) in the oven from Pelion by Lina using 17 ingredients and 9 steps. Here is how you cook that.
Ingredients of Gigantes (giant beans) in the oven from Pelion by Lina
- You need 1 packet of giant beans.
- It's 2 of country sausages cut in medium pieces.
- You need 2 of bull's horn peppers cut into rings (red and green).
- Prepare 1 of eggplant diced.
- Prepare 4 of large tomatoes diced.
- Prepare 1 tsp of sugar.
- You need 1 tsp of ketchup.
- Prepare 2 of vegetable stock cubes.
- Prepare 1 cup of red wine.
- You need 1 tbsp of tomato paste.
- You need 1 bunch of parsley finely chopped.
- Prepare 2 of large onions.
- It's 2 cloves of garlic finely chopped.
- Prepare of salt.
- Prepare of green or white pepper.
- Prepare of oregano.
- Prepare 1 of small amount of breadcrumbs.
A traditional Greek Gigantes beans recipe (gigantes plaki), made of 'giant' beans baked in a Turn the baking tray out of the oven, blend the gigantes beans lightly with a wooden spoon and pour in the grated tomatoes or plum tomatoes. Keywords: Greek Giant Beans, Gigantes plaki, Gigandes recipe. However, the giant marinated beans at Whole Foods are way more expensive relatively. In any case, the homemade marinated beans are much better tasting and have been a big hit with my family and friends.
Gigantes (giant beans) in the oven from Pelion by Lina step by step
- Wash the beans and soak them overnight. In the morning boil them in plenty of water until they are tender and you can pierce them with a fork. If you are using a pressure cooker, boil for 50’..
- Strain the beans and sauté in olive oil with the onion, garlic, peppers, eggplants and sausage..
- Deglaze with wine and add the tomato, sugar, tomato paste, ketchup and parsley..
- Let it boil for a couple of minutes, stir, and empty in an earthenware pot..
- Dissolve the vegetable stock cubes in a cup of warm water and pour over the beans..
- You don't need to add more salt since you add the vegetable stock cubes plus the sausages will let out their salt..
- Bake at 200°C for about 30-40 minutes (depending on your oven)..
- When it is ready, cover the beans with the breadcrumbs, the parsley and sprinkle with freshly ground white or green pepper and a bit of oregano..
- Turn off the oven and leave the food in for about 10 more extra minutes..
Everyone in our family delighted in the dish. You can set aside the cooked beans, covered in the refrigerator, for a few days until you're ready to bake them. The beans are first soaked (often overnight), then boiled until tender and drained, and the rest of ingredients are added. Gigandes plaki are often served at room temperature as part of a meze. They are also served as a main course.