Gigantes Plaki www.youtube.com 135 mins Pick the duration units Minutes Hours Serves 4 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Soak the dried beans in cold water overnight. Wash and rinse. 2. Transfer the beans into a pot, add cold water to cover, bring to a boil, and skim off the foam on top. 3. Switch to low heat and let simmer for 45-60 mins until slightly tender. 4. Drain and optionally reserve at least 2 cups of cooking liquid. 5. Transfer the beans into a large baking dish. 6. Finely chop or grate the onion and thinly slice the garlic. 7. Cut the celery stalks and the carrot into cubes or small wedges. Roughly chop the parsley. 8. In a pan, heat 75ml of olive oil, add the onions and carrot. Saute for 5 mins until the onion is soft. 9. Add the tomato paste, celery, and garlic. Stir and cook for 2 mins until the garlic is fragrant. 10. Add the grated tomatoes, salt, and pepper. Stir and cook for 5 mins until it starts to simmer again. 11. Pour the sauce over the beans. 12. Add bay leaves, 2 cups of cooking liquid or hot water, oregano, and the rest of the olive oil. 13. Add the chopped parsley, cinnamon and chili flakes (optional). 14. Gently stir and cover the baking dish with a lid or aluminium foil. 15. Bake in the oven for about 1 hour at 180°C / 360°F until the beans are tender. 16. Remove from the oven, uncover, and stir in honey. 17. Bake uncovered for another 10-15 mins until the sauce is thickened and the top is slightly roasted. 18. Serve warm or at room temperature. Garnish with extra virgin olive oil, feta cheese, and herbs to taste. 1. Soak the dried beans in cold water overnight. Wash and rinse. 2. Transfer the beans into a pot, add cold water to cover, bring to a boil, and skim off the foam on top. 3. Switch to low heat and let simmer for 45-60 mins until slightly tender. 4. Drain and optionally reserve at least 2 cups of cooking liquid. 5. Transfer the beans into a large baking dish. 6. Finely chop or grate the onion and thinly slice the garlic. 7. Cut the celery stalks and the carrot into cubes or small wedges. Roughly chop the parsley. 8. In a pan, heat 75ml of olive oil, add the onions and carrot. Saute for 5 mins until the onion is soft. 9. Add the tomato paste, celery, and garlic. Stir and cook for 2 mins until the garlic is fragrant. 10. Add the grated tomatoes, salt, and pepper. Stir and cook for 5 mins until it starts to simmer again. 11. Pour the sauce over the beans. 12. Add bay leaves, 2 cups of cooking liquid or hot water, oregano, and the rest of the olive oil. 13. Add the chopped parsley, cinnamon and chili flakes (optional). 14. Gently stir and cover the baking dish with a lid or aluminium foil. 15. Bake in the oven for about 1 hour at 180°C / 360°F until the beans are tender. 16. Remove from the oven, uncover, and stir in honey. 17. Bake uncovered for another 10-15 mins until the sauce is thickened and the top is slightly roasted. 18. Serve warm or at room temperature. Garnish with extra virgin olive oil, feta cheese, and herbs to taste. Add Direction Ingredients 500 g dried giant beans 2 stalks celery 1 carrot 150 ml extra virgin olive oil 150 g onion 5 garlic cloves 400 g grated fresh tomatoes 0.5 cup fresh parsley, chopped 1 tbsp tomato paste 1 tbsp honey 2 bay leaves 0.5 tsp ground black pepper 0.5 tsp dried oregano 1 stick cinnamon 1 tsp chili flakes 3 tsp salt - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment Large glass bowl Colander Pot Gas stove Oven Ovenproof dish Sharp knife Wooden cutting board Measuring jug Pan Spatula Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
