Gigantes Plaki
This is a dish of patience. You are looking to transform sturdy dried beans into something creamy, held together by a sauce that relies on the quality of your olive oil and the freshness of your herbs.
Beans require an overnight commitment.
Do not rush the soaking process, or the skins will remain tough while the centers turn to mush. Use the highest quality olive oil you own; it acts as both a flavor carrier and a cooking medium.
- large bowl for soaking
- heavy-bottomed pot
- 9x13 inch baking dish
- chef's knife
What goes in.
- 1 lbdried giant beans (gigantes)
- 1/2 cupextra virgin olive oil
- 2large yellow onions, finely diced
- 3 clovesgarlic, minced
- 1 cancrushed tomatoes (14 oz)
- 2 tbsptomato paste
- 1 bunchfresh parsley, chopped
- 1 tspdried oregano
- to tastesea salt and cracked black pepper
Let the sauce break
You know the sauce is ready for the oven when the oil rises to the surface and separates from the tomato base, indicating that the water has evaporated and the flavors have concentrated.
The method.
Soak the beans
Cover the beans with three inches of cold water and let them sit for at least 12 hours. Drain and rinse thoroughly.
Parboil
Place beans in a pot, cover with fresh water, and simmer for about 45 minutes to an hour until they are tender but still hold their shape. Drain, keeping a half-cup of the cooking liquid.
Build the base
Heat half the oil in a pan. Sauté onions until soft and translucent, then add garlic and tomato paste, stirring for two minutes to cook out the raw metallic edge of the paste.
Simmer the sauce
Add the crushed tomatoes, oregano, and the reserved bean liquid. Let this simmer until it thickens into a rich, dark red sauce.
Combine and bake
Transfer beans to the baking dish, pour the sauce over them, and stir in the remaining olive oil and half the parsley. Bake at 375°F for 45 minutes until the top is slightly crusted and the sauce is thick.
Other turns to take.
Spicy Version
Add a teaspoon of red chili flakes to the onion sauté.
Vegetable Addition
Toss in diced carrots or celery with the onions for extra sweetness.
When it doesn't go to plan.
If the beans look dry during baking, add a splash of hot water to the corners of the dish.
Gigantes taste better the day after they are made, once the beans have fully absorbed the sauce.
Serve at room temperature with a wedge of lemon and crusty bread.
The ones that keep coming up.
Can I use canned beans?
You can, but they will not have the same texture. Dried beans hold their shape better during the long bake.
What if my sauce is too thin?
Keep it in the oven longer; the evaporation is key to the deep flavor profile.
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