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Gigantes Plaki with fresh parsley, served with fresh bread
Fresh and vibrant baked beans topped with generous amounts of chopped parsley.

Gigantes plaki with fresh parsley

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Parsley is not merely a garnish, but a flavouring. In this version, the fresh, chlorophyll-rich herb counterbalances the sweetness of the tomato and the heaviness of the beans. The 'gremolata' effect applies: adding the fresh herb at the end of cooking, or when serving, 'wakes up' the taste buds.
🕒 Prep Time 15 mins
🍳 Cook Time 1 hr 50 mins
⌛ Total Time 2 hrs 5 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Pot
  • Frying pan
  • Baking tray

Allergen Information

⚠️ Sulphur dioxide/Sulphites

Instructions

1 ✓

Cook the beans in salted water until soft (approx. 60-90 minutes). Drain.

Tip: The texture should be soft and creamy.
2 ✓

Make a base: sauté onion and garlic. Pour in wine, tomato. Season.

Tip: Sugar is essential against the acidity of the tomato.
3 ✓

Finely chop half the parsley and stir into the sauce at the end of cooking.

Tip: This way its flavour cooks into the sauce.
4 ✓

Mix the beans with the sauce in the baking tray. Bake at 180°C for 30 minutes.

Tip: During baking, flavours concentrate.
5 ✓

Sprinkle the remaining fresh parsley on top when serving.

Tip: The crispness and scent of fresh parsley gives the final character.

Recipe FAQ

Can I use dried parsley?
Better not to. The essence of parsley is its freshness; dried, it loses its aroma and tastes like hay.

Ingredients

  • 300 g Gigantes beans (soaked)
  • 4 tbsp Olive oil
  • 1 Onion
  • 3 cloves Garlic
  • 400 g Tomato passata
  • 100 ml Red wine
  • 1 pinch Sugar
  • 1 tsp Salt
  • 0.5 tsp Freshly ground black pepper
  • 2 bunches Fresh parsley