Greek Baked Giant Beans – Gigantes | Akis Petretzikis

gigante beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Cannellini beans are lower in calories and easier to find.

feta cheese

🥗Healthier: tofu

💰Cheaper: ricotta cheese

Tofu provides a dairy-free option while ricotta is less expensive.

Soak dried greek giant beans in water with a pinch of salt for about 12 hours.

Drain and rinse the beans, then place them in a pot and cover with fresh water.

Boil the beans for about 1 hour until slightly soft, without adding salt.

Chop onion, celery, carrots, and garlic into large chunks.

Heat olive oil in a pan and add the chopped onion, celery, and carrots; sauté until caramelized.

Add two cloves of garlic and red pepper to the pan and continue to sauté.

Add a pinch of sugar, bay leaves, and a cinnamon stick to the vegetables and sauté for about 10 minutes.

Stir in two tablespoons of tomato paste and sauté briefly for richer flavor.

Add diced tomatoes, water, a bit of white wine, and a vegetable cube to the mixture.

Season with salt, pepper, and rosemary; mix well.

Combine the boiled beans with the vegetable mixture and mix everything together.

Cover the mixture with aluminum foil and bake in a preheated oven at 180°C for 1 hour and 15 minutes, then uncover and bake for an additional 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens