Gigantes Plaki

A classic Greek dish made with large white beans baked in an aromatic tomato sauce with spices. The tender beans absorb all the wonderful flavors and become simply melt-in-your-mouth delicious.

Ingredients

• 400 g White beans (gigantes)
• 3 tbsp Olive oil
• 1 pcs Onion
• 2 clove Garlic
• 2 tbsp Tomato paste
• 800 g Canned tomatoes
• 1 tbsp Sugar
• 1 tbsp Dried oregano
• 1 pinch Cinnamon
• 2 tbsp Fresh parsley, chopped

Instructions

1. Soak the beans in a large amount of water overnight. In the morning, drain the water, rinse the beans, and place them in a pot, covering them with fresh water so that it covers the beans by several centimeters. Bring to a boil, then reduce the heat and simmer for about 50 minutes until semi-tender—the beans should remain slightly firm. Drain and set aside.
2. Preheat the oven to 180°C. In a large skillet, heat the olive oil, add the diced onion and garlic, and cook over medium heat for approximately 10 minutes until they become soft and translucent (do not let them brown).
3. Add the tomato paste and cook for another minute, stirring. Then add the canned tomatoes, sugar, oregano, and cinnamon. Let the sauce simmer for 2–3 minutes, season generously with salt and pepper to taste.
4. Gently fold the cooked beans into the tomato sauce. Transfer everything to a deep oven-safe dish and bake in the preheated oven for about an hour without a lid and without stirring. The beans will become tender and absorb all the aromatic sauce, while the sauce itself will thicken nicely.
5. Let the dish cool to room temperature, generously sprinkle with fresh parsley, and lightly drizzle with olive oil before serving.