Winter is Gigande Bean Season!
Gigandes Plaki (Bean and Tomato Casserole)
1 pound of Gigandes,
soaked for 12 hours then drained
2-3 cloves of garlic, minced
2 medium onions, finely chopped
1/2 cup of olive oil
1 pound of ripe tomatoes, peeled, finely chopped (or 16
oz. of canned chopped plum tomatoes)
2 small cubes of vegetable bouillon (or beef for
sea salt (optional)
freshly ground pepper
2 tablespoons of fresh parsley, chopped
2 cups of water (1 1/2 cups if using canned tomatoes)
Add the soaked and drained beans to a pot with enough
cold water to cover well. Bring to a boil, reduce heat
and cook at a slow boil for 1 hour. Drain and set aside.
Preheat the oven to 325F (160C).
Using a wooden spoon, sauté the onion and garlic in the
olive oil until soft. Add tomatoes (if using canned, add
all liquid as well), bouillon cubes, salt, pepper,
parsley, and water, and allow to boil gently for 10-30
minutes, until it begins to thicken.
Place the beans in an oven-proof pan, add tomato
mixture, stir and spread mixture out evenly. Bake 1 1/2
to 2 hours, or until beans are soft. (Check the dish
during cooking and if needed, add a small amount of
boiling water.) The dish will look crispy on top.
Remove from the oven, cover, and allow to cool.
Serve warm or at room temperature with a warm, crusty
bread and a side salad.
To purchase Gigande Beans click