This Greek dish also known as gigantes plaki or yigandes plaki is traditionally made with fasolia gigandes, a large bean common in Greece but not easily found here, butter beans make a good substitute though so that’s what I’ve used. There are loads of variations of this type of recipe out there, some containing carrot and other veg but this is my simple variation made with tinned butter beans and tinned chopped tomatoes for ease. Apparently this dish is usually served at room temperature as part of a meze but there are no rules in my book when it comes to food so I’ve been eating it hot with some crusty bread or toast.
2 x 400g tins of butter beans, drained and rinsed
2 x 400g tins of chopped tomatoes
1 large onion, finely chopped
1/2 red pepper, chopped
2 red chillis, chopped
5 garlic cloves, finely chopped
2 tablespoons of tomato purée
2 bay leaves
3 teaspoons of dried parsley
1 teaspoon of dried oregano
1 tablespoon of olive oil
Salt & freshly ground black pepper
1. Pre heat oven to gas mark 4.
2. Heat the olive oil in a pan over a medium heat and sauté the onion, chilli and red pepper for 10 mins or until softened.
3. Add the garlic and cook for one minute.
4. Add the remaining ingredients except the beans and simmer for 10 mins.
5. Stir in the beans and transfer to a large ovenproof dish and bake uncovered for one hour without stirring.