Greek baked giant beans, or else gigantes. If you ask me this is the best legumes recipe. One of the most delicious and simple recipes that Greek cuisine has given us.
Greek baked giant beans is a recipe that most of the Greeks are cooking during winter. It is quite impossible – at least for me – to eat gigantes during summer. Thus, I usually cook them for the last time by the end of the fasting period right before Easter.
What I love about this recipe is the texture of the beans. For me, a successful recipe for Greek baked giant beans is the one that gives you beans that are buttery inside, while their outside is covered by a very thin crust.
It is almost obligatory to have on the table freshly baked bread, in order to dive in to the tomato sauce left on the pan. While, when it comes to baked giant beans it is always a good idea to add a little boukovo (red pepper flakes) on top or extra smoked paprika.
My recipe for Greek baked giant beans is a little bit different from the majority of them. One factor that makes my recipe different is the fact I use the same water from the beginning. Forget anything about rising the beans. I use the the same water for soaking, boiling and at the end roasting the beans. This is because as long as the beans remain in the water they release flavor that is full of umami, there is no reason for wasting it.
The time required for the beans to boil and then be cooked may vary significantly. In the following recipe I suggest cook time but it would be good to check the beans during every stage of the recipe.
In the first stage, ie boiling, the beans should be cut with a fork but not melted. That is, to keep their shape. While, in the second and last stage, the beans are ready when they melt easily if we press them with the fork. While, it will be good to remove them from the oven while there are still liquids on the pan, since after we take them out of the oven the beans will continue to absorb moisture.
1 h 30 mins
Course: Main Course Cuisine: Greek
Keyword: beans Servings: 6
So this was my recipe for Greek baked giants beans and I hope to try it. I promise you that these giants will drive you crazy as they are buttery inside, while their outside is covered by a very thin crust. Do not forget to add to the table freshly baked bread, bukovo and why not some feta cheese.
I am Stefania, or Teti. I am fascinated to explore the aromas and flavors that each season offers, to make the most of raw materials while reducing food waste and to enjoy tables full of friends and smiles of pleasure. And all this through a recipe, sometimes complicated and sometimes simple. But always seasonal and delicious.