Gigantes Plaki from nikolaos.galerakis@gmail.com

Sort through the dried beans and rinse well under cold water. Place in a large pot, cover with fresh water by about 3 inches, and bring to a boil over high heat. Reduce to a gentle simmer and cook uncovered for 45–50 minutes, until the beans are just tender — you should be able to squeeze one between your fingers without much pressure. Drain and set aside, reserving 1 cup of the cooking liquid.

Heat 3 tablespoons of olive oil in a large heavy skillet over medium heat. Add the diced onion and cook for 5–6 minutes, stirring occasionally, until it is soft, translucent, and smelling sweet.

Add the minced garlic and cook for 1–2 minutes, stirring constantly, until the sharp raw smell softens and the garlic is fragrant. Pull it off the heat before it takes on any colour.

Stir in the tomato sauce and the reserved cup of bean cooking liquid. Season with salt and pepper, taste, and adjust. Bring to a gentle simmer.

Add the drained beans and stir gently to combine. Reduce the heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce has thickened slightly and the beans are coated and flavourful. The sauce should cling to the beans without being watery.

Transfer to a serving dish, drizzle with a little fresh olive oil, and scatter chopped parsley over the top. Serve warm, with bread on the side.

Gigantes Plaki

Nutrition Facts

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