Broccoli tangsuyuk with golden brown chicken pieces, served with fresh broccoli Sweet and Sour Chicken with Broccoli (Tangsuyuk) Moqueca with palm oil, fish and prawns in rich coconut milk sauce, sprinkled with coriander Moqueca with Palm Oil Saltimbocca with pork tenderloin, sage and prosciutto, with white wine sauce Saltimbocca with Pork Tenderloin Gluten-free Gigantes Plaki, rich tomato sauce, toasted gluten-free bread Gluten-Free Gigantes Plaki (Greek Baked Beans) Vietnamese chicken dumplings served with crispy bottom and steamed dough Vietnamese chicken dumplings (pan-fried) Mint chutney served fresh Fresh Mint Chutney Saltimbocca with lemon butter sauce, rich veal cutlet served with prosciutto and sage Veal saltimbocca with lemon butter sauce BBQ grilled roast potatoes with walnuts served BBQ grilled roast potatoes with walnuts Smoked BBQ salmon with honey-mustard glaze Smoked BBQ salmon Orange and oat muffins served Orange and Oat Muffins Ajo blanco with cucumber, fresh and cold Spanish soup with almonds and cucumber Cucumber Ajo Blanco Dulce de leche with milk, silky caramel in a bowl Homemade dulce de leche Spiced lentil soup served in a bowl Spiced lentil soup Waffle burrito served Breakfast waffle burrito Savoury waffle skewers with grilled chicken and tomato Savoury waffle skewers Sekihan with black sesame seeds served, freshly made. Sekihan Tamari mushrooms, a spicy dish made with tamari soy sauce and fresh mushrooms, garnished with coriander and lime leaf Tamari mushrooms Tarragon chicken calzone baked golden brown Tarragon Chicken Calzone Mexican salsa verde served Mexican salsa verde Pork neck steaks served with mushroom risotto Pan-seared pork neck with creamy mushroom risotto Broccoli tangsuyuk with golden brown chicken pieces, served with fresh broccoli Sweet and Sour Chicken with Broccoli (Tangsuyuk) Moqueca with palm oil, fish and prawns in rich coconut milk sauce, sprinkled with coriander Moqueca with Palm Oil Saltimbocca with pork tenderloin, sage and prosciutto, with white wine sauce Saltimbocca with Pork Tenderloin Gluten-free Gigantes Plaki, rich tomato sauce, toasted gluten-free bread Gluten-Free Gigantes Plaki (Greek Baked Beans) Vietnamese chicken dumplings served with crispy bottom and steamed dough Vietnamese chicken dumplings (pan-fried) Mint chutney served fresh Fresh Mint Chutney Saltimbocca with lemon butter sauce, rich veal cutlet served with prosciutto and sage Veal saltimbocca with lemon butter sauce BBQ grilled roast potatoes with walnuts served BBQ grilled roast potatoes with walnuts Smoked BBQ salmon with honey-mustard glaze Smoked BBQ salmon Orange and oat muffins served Orange and Oat Muffins Ajo blanco with cucumber, fresh and cold Spanish soup with almonds and cucumber Cucumber Ajo Blanco Dulce de leche with milk, silky caramel in a bowl Homemade dulce de leche Spiced lentil soup served in a bowl Spiced lentil soup Waffle burrito served Breakfast waffle burrito Savoury waffle skewers with grilled chicken and tomato Savoury waffle skewers Sekihan with black sesame seeds served, freshly made. Sekihan Tamari mushrooms, a spicy dish made with tamari soy sauce and fresh mushrooms, garnished with coriander and lime leaf Tamari mushrooms Tarragon chicken calzone baked golden brown Tarragon Chicken Calzone Mexican salsa verde served Mexican salsa verde Pork neck steaks served with mushroom risotto Pan-seared pork neck with creamy mushroom risotto
Gluten-free Gigantes Plaki, rich tomato sauce, toasted gluten-free bread
Greek giant beans roasted until tender in a savoury tomato and herb sauce

Gluten-Free Gigantes Plaki (Greek Baked Beans)

Author: Flavelo
Recipes Vegetarian & Vegan Soups
The Greeks' 'baked beans'. Huge Gigantes beans roast slowly in a tomatoey, oily sauce until their insides become butter-soft and their tops caramelise. This is not a quick dinner, but a celebration of slow cooking, where time does most of the work.
🕒 Prep Time 12 hrs 20 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 13 hrs 50 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Large bowl (for soaking)
  • Saucepan (for parboiling)
  • Roasting tin or casserole dish

Allergen Information

⚠️ None

Instructions

1 ✓

Soak the beans in plenty of cold water for at least 12 hours (overnight).

Tip: Beans swell to double size, use a large vessel.
2 ✓

Drain the soaking water. Put beans in fresh water in a saucepan, bring to boil, and cook for approx 50-60 minutes.

Tip: Don't cook until completely soft, just 'al dente', as they soften further in the oven. Do not salt the water as it toughens the bean skins.
3 ✓

Meanwhile prepare the base: sweat the finely chopped onion and garlic in half the oil.

Tip: Cook slowly to sweeten, don't burn.
4 ✓

Add tomatoes, seasonings (salt, pepper, oregano) and cook for 10 minutes until thickened.

Tip: This sauce provides the soul of the dish.
5 ✓

Preheat oven to 180°C. Drain the beans and tip into a roasting tin.

Tip: Keep some of the cooking water!
6 ✓

Mix the tomato sauce and remaining olive oil into the beans. If too thick, pour a little cooking water underneath.

Tip: Beans should be 'wallowing' in sauce, but not swimming like in a soup.
7 ✓

Bake uncovered for 40-50 minutes until beans are butter-soft and the top catches slightly.

Tip: Evaporation during baking concentrates flavours.
8 ✓

Remove, drizzle with lemon juice and sprinkle with parsley. Let cool before serving.

Tip: Flavours are best lukewarm. The starch thickens the juices finally while cooling.

Recipe FAQ

Why soak for 12 hours?
Dry beans need to rehydrate to the centre, otherwise the outside boils to mush while the inside stays hard.
Can I use tinned?
If necessary yes (2 large tins), but the texture will be much softer and won't absorb flavours as well.

Ingredients

  • 400 g Gigantes beans (or large butter beans, dried)
  • 1 whole Onion
  • 4 cloves Garlic
  • 400 g Chopped tomatoes (tinned or fresh)
  • 100 ml Extra virgin olive oil
  • 1 tsp Fresh parsley
  • 1 tsp Dried oregano
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 1 tbsp Lemon juice
  • 4 slices Gluten-free bread (to serve)