Gigantes Plaki: Greek Baked Giant Beans with Feta and Dill

Steps

1. Drain the soaked beans, cover with fresh water by 2 inches in a large pot, add the bay leaves and bring to a boil. Lower to a simmer and cook 45–60 minutes, until tender but holding their shape. Add 1 tsp salt in the last 10 minutes. Drain, reserving 1 cup of the cooking liquid.
2. Heat the oven to 375°F. Heat the olive oil in a large ovenproof skillet or Dutch oven over medium heat. Add the onion, carrot and celery and cook 8–10 minutes, until soft and lightly golden.
3. Add the garlic and tomato paste and cook 2 minutes, stirring, until the paste darkens to brick red.
4. Add the crushed tomatoes, oregano, cinnamon, sugar, vinegar, the remaining 1 tsp salt, the pepper and the reserved bean liquid. Simmer 10 minutes, until slightly thickened.
5. Stir in the beans, most of the dill and all of the parsley. Transfer to a baking dish if needed, spreading the beans in an even layer; the sauce should come just to the top of the beans.
6. Bake uncovered 50–60 minutes, until the sauce has thickened and the beans on top are blistered and caramelized at the edges.
7. Crumble the feta over the top, drizzle with olive oil and scatter with the remaining dill. Serve warm or at room temperature with crusty bread.

Kitchen tip

Total time does not include the overnight soak. Short on time? Use 3 cans (15 oz each) of butter beans, drained and rinsed, skip step 1, use 1 cup water in place of the cooking liquid and bake for 35–40 minutes. Do not be shy with the olive oil: it is what makes the sauce silky and the top caramelize. Gigantes taste even better the next day, so make a full batch and eat it as lunch with a fried egg on top.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.