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Gigantes plaki – Greek baked beans

These large white or cream coloured beans (gigantes means “giant” in Greek) are a classic ingredient in Greek cooking. This recipe combines beans which are of course a great source of protein, antioxidants and fibre, while the addition of tomato not only makes them tastier but the vitamin C in the tomato helps increase the absorption of iron from the beans. Plaki refers to the method of cooking which means basically baking in the oven with a sauce made with tomato, onion, garlic and parsley. Satisfying and super healthy, enjoy this dish as a stew-like main course, as a side dish or even as a part of a meze with good chunky bread.

The recipe is easy and even though the cooking time is somewhat long, active prep time is very short. You basically soak the beans overnight, boil them, prepare the sauce, mix everything and bake.

prep time 10 min + soaking time    cook time 2hrs or more
ingredients
  • 500g dried gigantes beans
  • 1/2 cup extra virgin olive oil
  • 2 onions, diced
  • 1 carrot, diced
  • 2-3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 800 g ripe tomatoes, skinned, roughly chopped or 2 cans (400g each) of crushed tomatoes
  • salt and pepper
  • dried oregano
  • pinch of ground cinnamon
  • chopped flat leaf parsley

1. Soak the beans overnight, drain and rinse and boil in water about 1 hr until tender but not mushy. Make sure you boil them enough, otherwise they will be too hard to eat even after baking.

2. In the meantime prepare the sauce. Sauté the onion and carrot in a bit of olive oil on low heat for a few minutes, then add the minced garlic.

3. Add tomato, tomato paste, parsley, oregano, salt, pepper and cinnamon and about 1/4 cup of olive oil. Let simmer until sauce thickens, about 10-15 minutes.

4. Preheat oven at 180 C (350 F).

5. Once the beans have boiled, drain them and stir into the tomato sauce.

6. Tip into a large ovenproof dish, drizzle the remaining 1/4 olive oil on top and bake approximately 1 hr uncovered and without stirring until the beans are tender.

7. Serve with feta cheese if you so choose and good crusty bread.

Tip: you can substitute the gigantes beans with lima beans, Great Northern or even butter beans. Not the same but good enough 😉

BUON APPETITO!

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Red cabbage and orange salad

This salad combines the crunchy texture of the cabbage and the sweet flavor of oranges for a delicious side dish. It’s quick and healthy and oh so pretty.

prep time 10 min
ingredients for 2
  • a very small red cabbage or half of a bigger one
  • 1 orange
  • a handful of cashews
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • salt

1. Discard the outer leaves of the cabbage,  cut in half and take out the hard core. Slice into thin slices either with a knife or a mandolin.

2. Peel the orange taking off all the pith. Then either cut into segments or slice into rounds. Note that the juices tend to run so place your salad dish underneath.

3. Whisk together the olive oil, balsamic vinegar and salt. Toss  through the salad and add the cashews.

BUON APPETITO!

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Coconut curry soup

Let’s warm up with this creamy, hearty and healthy soup. The sweetness of the coconut perfectly compliments the curry and other spices.

prep time min 10 min     cook time 30-40 min
ingredients for 4-5
  • 1 can (400ml/14 oz) coconut cream
  • 1 can (400ml/14oz) chickpeas
  • 5 carrots, cut to rounds
  • 2 zucchini, sliced or diced
  • 1 onion, chopped
  • 2-3 garlic cloves
  • 1 tablespoon grated ginger
  • 1-2 tablespoons green curry paste
  • curry
  • turmeric
  • salt and pepper

to garnish

  • 2 avocados
  • handful of sunflower and/or pumpkin seeds
  • parsley or cilantro

1. Sauté the chopped onion and the garlic cloves for a few minutes in a large pot. Add ginger, spices and green curry paste and turn to coat.

2. Toss in the carrot rounds and zucchini slices, the size doesn’t matter since they will be blended.

3. Add the coconut cream, rinsed chickpeas and a can of water. All the veggies should be covered. Add also 1-2 teaspoons of salt.

4. Let simmer on low for about 30 min until the veggies are done. Blend with an immersion blender. Check the salt.

5. Ladle into large bowls and garnish with avocado slices, parsley (or cilantro) and seeds. I am one of those people who find the taste of cilantro to be soapy so I never use it.

BUON APPETITO!