Yigandes Plaki - Greek Baked Beans & Tomato Casserole
This is a traditional vegetarian Greek dish. The main ingedients are of course, the huge beans & tomato.....try to find original yigandes (gigantes, gigandes) beans at a Greek or ethnic market for this dish, otherwise use the biggest lima beans you can find. Recipe by: Nancy Gaifyllia.She says "Restaurants serve this as a meze (in small portions), but because of the quantity in which it's fixed, unless you're planning a selection of mezether for a large gathering, it works better as a main dish" Time to make doesn't include soaking time. Posted for ZWT 4
- Ready In:
- 3hrs 20mins
- 1 lb yigandes beans, soaked for 12 hours, drained (or big lima beans)
- 2 -3 garlic cloves, minced
- 2 medium onions, finely chopped
- 1⁄2 cup olive oil
- 1 lb of ripe tomatoes, peeled, finely chopped (or 16oz. of canned chopped plum tomatoes)
- 2 small vegetable bouillon cubes
- sea salt (optional)
- fresh ground pepper
- 2 tablespoons fresh parsley, chopped
- 2 cups water (1 1/2 cups if using canned tomatoes)
- Add the beans to a pot with enough cold water to cover well. Bring to a boil, reduce heat and cook at a slow boil for 1 hour. Drain and set aside.
- Preheat the oven to 325F (160C).
- Using a wooden spoon, sauté the onion and garlic in the olive oil until soft.
- Add tomatoes (if using canned, add all liquid as well), bouillon cubes, salt, pepper, parsley, and water, and allow to boil gently for 10-30 minutes, until it begins to thicken.
- Place the beans in an oven-proof pan, add tomato mixture, stir and spread mixture out evenly.
- Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top.
- Remove from the oven, cover, and allow to cool. Serve warm or at room temperature.
- When using after refrigerating, allow it to come to room temperature, or heat briefly in the microwave. This dish is not served hot.
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Having eaten this dish all over the place I made a few modifications. I added a couple of finely chopped carrots, a couple sticks of finely chopped celery, a couple of good handfuls of chopped dill, some bay leaves and a couple or three anchovies finely chopped (or use Thai Fish Sauce). I added a big pinch of cayenne and white pepper and a blob of Wasabi. I also use Italian parsley but only because I have loads of it in my herb 'farm.' The anchovies melt away and give the beans some depth of flavour. Fish sauce does the same thing. Both are sort of like MSG without the weirdness. My friends gave my recipe five stars and this one as is 4 stars, hence the rating.