Greek Butterbeans Plaki (Gigantes)

This delicious dish can be eaten at any time, but is especially associated with Clean Monday (March 10th this year), when Lent begins before Easter.


½ kg Butterbeans, soaked overnight
2 medium onions finely chopped
1 can tomatoes finely chopped
1 fresh red chilli pepper
½ fresh red sweet pepper finely chopped
1 cup celery leaves and stem roughly chopped
1 cup carrots in thin slices
1 cup olive oil
1 teaspoonful oregano
Salt and pepper to taste


Boil the butterbeans in a large pan for 15 minutes, removing the foam that rises to the top of the water with a wooden spoon before the beans come to boiling point.

Transfer the beans to another large pan and add enough boiled water to cover them.

Add the finely chopped onions and cook slowly until they are soft but not over boiled.

Transfer the beans and onions to a shallow oven dish and add all the other ingredients apart from the olive oil. Add just enough of the water from the pan to cover them.

Add the olive oil and seasoning to taste.
Bake in a pre-heated moderate oven for 40 minutes or until they colour nicely and the sauce has thickened.

Serve with plain pilaf rice or as a side dish. 

If you've tried this recipe, please rate it!

Eat and Enjoy!


sue chakos said...

Thanks for another great recipe. Made the Giant Beans recipe and was delicious. Cooked the beans for 40 mins - 3 cups of water for every cup of beans and only used 375 g packet instead of half kilo. Recipe worked perfectly - just added a sprinkling more oregano after taste testing. Was delicious.
cheers Sue

symposio said...

Thanks Sue! So glad you enjoyed it!

Anonymous said...

Loved this delicious recipe which took me back to the Greek islands. A filling dish, it was very good with salad vinaigrette, and plenty rigani. I served it with Greek country bread. Five stars! Fiona.

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