Greek Beans Baked In The Oven, “Gigandes Plaki.” ©

 

 

 

 

 

 

 

This is a Greek Lenten stand by and is often served as part of a Meze in a Greek Taverna all the year round. It consists of large Lima beans, also known as Elephant beans or Butter beans. These need to be soaked overnight in water, to soften them, the water is then discarded and they are boiled in fresh water for about 40 minutes. They are then put  in an oven-proof dish and covered with tomato sauce and roasted in the oven.

The beans become beautifully creamy and go perfectly with the tomato sauce, carrots and celery. It can be eaten, hot or cold.

 

 

 

 

 

Easy

 

 

 

 

6-8 People

 

 

 

 

Oven temperature 200. C. 400.F.

 

 

 

Ingredients

250g Dried Lima Beans/ Gigandes

1 tin cubed tomato or  3-4  fresh tomatoes

1 tbs tomato puree (optional)

4 tbs Celery Stalks

2 tbs Celery leaves

2 medium carrots

1 onion finely chopped

2-4 cloves of garlic pressed

2 tbs Fennel leaves

2 sprigs of fresh Rosemary

fresh Basil leaves (optional)

3 tbs olive oil

1 Chilli pepper seeds removed

Salt and pepper

 

Method

1. Wash and soak beans together with Bay Leaves over-night. They will go wrinkly.

2. Discard the water and place in saucepan along with bay leaves and cover with fresh water. Bring to the boil and simmer for about 40 minutes, adding more water if necessary. The beans should be soft and creamy inside when cooked.

3. In the mean time, place the oil in a saucepan and fry diced onions until transparent, 2-3 minutes. Add garlic, cook for one minute and add sliced carrots and celery stalks. Cook for another 2 minutes and add tomato, chilli, fennel, salt and pepper. Simmer for ten minutes.

4. Once your beans are cooked, drain and place in oven-proof dish. Cover with tomato sauce, drizzle with extra olive oil and add a little extra water. Bake in oven until nearly all the liquid has evaporated. 50-60 minutes.

Serve hot or cold as part of a main meal or as part of a  Meze.

 

 

 

 

Weigh out your 250g Lima beans.

 

Soak over-night in water together with bay leaves.

 

Discard water, place in saucepan, bring to the boil and simmer for 30-40 minutes until cooked. Drain and place in

oven-proof dish.

 

Finely chop onion and fennel leaves, celery stalks and slice carrots.

 

 

Place beans in oven-proof dish and cover with chopped fennel leaves, celery leaves and your made up tomato sauce.

Drizzle beans with a little extra Olive Oil and add a little extra water.

 

Mix your ingredients together and place on top your fresh Rosemary Stalks and Basil leaves.

 

 

Bake in the oven for up to an hour, cover with a little tin foil, if getting too brown on top. Your dish is ready when most

of the water has been absorbed.

 

A wonderful combination of flavors.

 

 

Final result!