My obsession with Greek food continues with gigandes plaki or giant baked beans. Gigandes are also known as Greek lima beans, elephant beans or butter beans.
Begin with some dried gigandes.
Soak the beans in cold water overnight or for the equivalent time during the day.
You will notice that the large beans will swell to an even larger size.
Prepare a simple tomato sauce using olive oil, onions and garlic. Season the sauce with the following ingredients:
- black pepper
- salt to taste
Drain the gigandes and place them directly in the sauce.
Cover your pot and let the sauce simmer, on a low heat, for approximately one hour.
Transfer the beans into a casserole dish and bake for another hour. You may decide to drizzle a little bit more olive oil on the top right before baking.
Once the beans are done, you can serve them as a meze (appetizer) or as the main dish.
These beans are sweet and hearty.
- - - -
Note to Readers:
I am off to exotic Tunisia, in north Africa, to try their culinary delights. I will be back on the week of November 21, 2010 to report back!