High Protein Delicious GREEK BAKED BEANS, Gigantes Plaki

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 the dried beans in cold water overnight, wash and rinse.

Transfer the beans into a pan, add cold water to cover, bring to a boil, skim off the foam on top.

Switch to low heat and let simmer for 1 hour until slightly tender.

Drain and optionally reserve at least 2 cups of cooking liquid.

Transfer the beans into an ovenproof dish / baking tray.

Finely chop or grate the onion, and thinly slice the garlic, set aside.

Cut the celery stalks and the carrot into cubes or small wedges, roughly chop the parsley.

In a pan, heat half of the olive oil (75 ml), add the onions and carrot. Saute for 5 mins until the onion is soft.

Add the tomato paste, the celery and the garlic, stir and cook for 2 mins until the garlic is fragrant.

Add the grated tomatoes, add salt and black pepper.

Stir and cook until it starts to simmer again.

Pour the sauce over the beans, add bay leaves, cooking liquid or hot water, oregano and the rest of the olive oil.

Add the chopped parsley and optionally add cinnamon and chili flakes.

Gently stir and cover the baking dish with a lid or aluminium foil.

Bake in the oven for about 1 hour at 180° C / 360° F until the beans are tender.

Remove from the oven, uncover and stir in honey.

Bake uncovered for another 15 mins until the sauce is thickened and the top is slightly roasted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens