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 runner beans (fasolia gigandes) 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.

As with many beans, the fasolia gigandes turn out better if soaked overnight in cold water. Then the beans are 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 beans are garnished with parsley and Greek feta,[original research?] and served with bread.

Serving methods[edit]

Gigandes plaki are usually served as part of a meze. They are also served as a main course. It is particularly popular in the fall and winter.

See also[edit]