Inspired by recipes found on Sweet C's and The Mediterranean Dish.
This classic Greek vegetarian favorite will have even carnivores smiling. :-) If you're confused by the name, join the club. LOL It turns out the beans used are large lima beans... same ones used in my Lima Bean & Sauerkraut Soup. This delicious Greek Gigantes Plaki is a savory bean dish that your whole family will love!
Ingredients:
- 8 oz dried Gigantes beans (large lima bean)
- 1 lg onion - chopped
- 4 garlic cloves - minced
- 2 med carrots - diced
- 2 celery stalks - diced
- 1 can (~15 oz) diced tomatoes
- 2 tbsp. tomato paste
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1/4 cup fresh Italian parsley - plus more for garnish
- 1/8 tsp black pepper
- 1/8 tsp crushed Aleppo pepper
- kosher salt to taste
- 1/8 tsp ground cinnamon
- 1 bay leaf
- 1/4 cup olive oil
- 1 cup vegetable broth - more if needed
- feta cheese & extra virgin olive oil for garnish
- good rustic artesian bread - warmed ;-)
Preparation:
Get the beans going and then do the rest of the prep while they simmer.
How to cook raw lima beans:
Ingredients listed here are separate from recipe list
- 8 oz dried large white lima beans - rinsed and sorted
- 1 medium carrot - rough chopped
- 1 medium celery rib - rough chopped
- 1/4 yellow onion - rough chopped
- 4 garlic cloves - smashed
- a few glugs of olive oil
- sea salt to finish
Place beans, carrot, celery, onion, and garlic in a pot. Add filtered water to cover by two inches. Add olive oil. Boil for 15 minutes then reduce heat to a simmer and cook until beans are tender, usually 1-2 hours. Add salt to taste near the end of cooking. Pour mixture into a suitable strainer and reserve the cooking water.
Final Gigantes Plaki Assembly:
In a large skillet or Dutch oven set
over medium-high heat, add 1/4 cup olive oil. Once the oil shimmers, add the
onion, carrot, celery, and garlic. Season with a pinch of salt. Cook, stirring frequently, until the vegetables soften, 5-7 minutes.
Add the tomatoes with
their juices and the water. Season with another pinch of salt. Add the parsley, thyme, oregano, Aleppo pepper, black pepper, tomato paste, cinnamon, and bay leaf.
Stir in the drained, cooked bean mix and cook for 5 minutes
over medium high heat. At this point, taste and adjust the seasoning to your liking. Cover and simmer for another 10-15 minutes.
Remove and discard the bay leaf.
Finish the dish with a drizzle of extra virgin olive oil, a pinch of parsley, and a good
sprinkle of feta. Serve with rustic bread.
Blessed be... and happy cooking!