Gigandes plaki

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A serving of Gigandes plaki

Gigandes plaki, also spelled gigantes or yigandes (Greek γίγαντες πλακί pronounced [ˈʝiɣa(n)des plaˈci]) is a Greek dish known in English as giant baked beans.[1][2][3][4] The name Gigantes comes from the Greek word for giants, hence giant beans.[5] Gigandes plaki is a vegetarian meze dish that consists of large dried white beans (traditionally fasolia gigandes, a variety of the scarlet runner bean[6]) cooked in a tomato-based sauce.

Cooking methods[edit]

The dish is made with dried giant white beans (fasolia gigandes), tomatoes, onions, olive oil, parsley, and sugar. When fasolia gigandes cannot be obtained, large lima beans are suitable substitutes. Other vegetables such as garlic, carrots, and celery are sometimes used, and some rustic recipes add sausages or cubed smoked pork.

The beans are first soaked (often overnight), then boiled until tender and drained, and the rest of ingredients are added. The aromatics are sautéed to make a sofrito and mixed with the beans. Then the beans are baked until the top layer of the dish is browned. The dish may be served at room temperature or warm.

Serving methods[edit]

Gigandes plaki are often served at room temperature as part of a meze. They are also served as a main course. It is particularly popular in the fall and winter. Gigandes are often served with feta cheese (traditional Greek white cheese) and a slice of home-made bread.

See also[edit]

References[edit]