What can I say about this dish? It’s full of flavor and aromas. I think from all pulses giant beans were my favorite as a kid. Now I am going to tell you something and you are probably going to think that I have some kind of problem. The way my grandma used to cook them, I always thought they taste like pizza. That’s why they were my favorite. They didn’t have anything special inside and my grandma never added something that could remind you of pizza, but my brain thought different.
Anyway, giant beans as all beans, they go great with sausage, herbs and spices. Especially cinnamon is a perfect match for me. But it’s a matter of taste. I will never forget years ago, on a cold December, we spend holidays in Pilio. I ate the most delicious giant beans that can be served in a tavern. Smoking hot with enough cinnamon for my taste and balanced in herbs and spices. They were perfect. I personally use red or green peppers, thyme, oregano, peppermint, basil and cinnamon, everything in moderation.
If I am in the mood I add a Greek traditional sausage. Have you ever tried them?
Giant beans or Gigandes Plaki is a beloved dish! They are baked in the oven with tomato sauce herbs and vegetables. So many aromas in one dish! Trust me when I say you’ll change your mind about beans once and for all!
- 500gr Giant beans
- 2 red onions
- 2 cloves garlic
- 1 sweet red pepper or 1 green bell pepper, cut in small pieces
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 tablespoon peppermint
- 2 tablespoons chopped parsley
- 1 chicken bouillon cube or chicken broth
- ½ cup red wine
- 2 tablespoons tomato paste
- 1 tablespoon baking soda
- 1 teaspoon sugar
- Olive oil
- A pinch cinnamon
- The night before in a pressure cooker add beans, one table spoon baking soda and enough boiled water to cover by 2 inches. The next day cook them in high pressure until ready. Usually 10-20 minutes depending on the beans. Drain, rinse and place in an oven tray.
- In a sauce pan add the onions and garlic in thin slices, sauté until translucent.
- Add the pepper and continue sautéing. Pour the wine and let simmer for three minutes. Add tomato paste, oregano, thyme, peppermint, parsley and cinnamon and sauté for two minutes. Add two glasses of boiled water, the cube and sugar. Let simmer for five minutes.
- Season to taste. Be careful the sauce must be quite salty! At the end there will be a balanced result.
- Pour the sauce over the beans, it must almost cover them. If not add some more water. Cover the oven tray in foil and bake for at least 30 minutes. Remove foil and cook until your sauce is in the right consistency for your taste.
- Serve with plenty feta! Enjoy!