Gigantes plaki, or baked giant beans, are about as Greek and about as good as a dish can be.
There are countless variations of this classic dish and the recipe below is our family’s favorite. This recipe calls for parsley, celery, oregano and mint to flavor the delicate tomato sauce and beans. This combination is a bit lighter, brighter and slightly sweeter in taste than other versions with dill, carrot and/or cinnamon. Truth be told though, I don’t think I’ve ever met a plate of gigantes I didn’t like!
Busy schedule? No worries – gigantes plaki can easily be made in parts or stages, I do it all the time. Prep your gigantes (or large lima) beans up to 2 days ahead, make your sauce the day before and then assemble and bake when you’re Continue Reading →