Busy schedule? No worries. Gigantes plaki can easily be made in parts or stages. Prep your gigantes (or large lima beans) up to two days ahead, make your sauce the day before and then assemble and bake when you’re ready to enjoy.
This variation calls for parsley, celery, oregano and mint to flavour the delicate tomato sauce and beans. It’s a bit lighter, brighter and slightly sweeter in taste than other versions with dill, carrot and/or cinnamon.
Ingredients:
1 pound dried beans (gigantes or large lima beans)
1 cup olive oil
1 1/2 cups chopped onion
1 cup chopped celery
1/3 cup chopped garlic
3/4 cup chopped fresh parsley
1/3 cup chopped fresh mint
1 tbsp crushed, dried oregano
1 tbsp salt
2 tsp fresh ground black pepper
2 cups crushed tomatoes
2 cups reserved cooking water from beans
1 cup water, room temperature
Method:
Soak dried beans overnight or for at least 7 hours. Boil for 50 minutes and reserve 2 cups of cooking liquid before draining beans.
Saute chopped onions and celery in olive oil over medium low heat until tender. Add garlic and cook for a few minutes until soft. Add herbs and spices, mix to combine completely and cook for just a minute to combine flavor oils.
Add crushed tomatoes, stir to combine and cook for 5 minutes. Add reserved bean cooking liquid and bring sauce up to a boil. Remove from heat and set aside until ready to bake the beans.
Layer cooked gigantes beans evenly in 9×13 baking pan and pour sauce over top. Add 1 cup room temperature water and bake, uncovered, for 2 hours in 350 degree oven. Stir approximately every half hour or so.
Allow baked beans to rest for about 15-30 minutes before serving.