Gigantes Plaki (Giant Baked Beans)
Plump giant beans braised in a fragrant tomato-herb sauce until tender and slightly caramelized at the edges. Rustic, oven-baked comfort with bright parsley and a drizzle of olive oil to finish.
1 ½ cup dried gigante or lima beans, soaked overnight and drained
¼ cup olive oil
1 yellow onion, finely chopped
2 carrot, sliced
1 stalk celery, sliced
4 clove garlic, minced
3 tbsp tomato paste
1 can crushed tomatoes, 28 oz
2 cup vegetable stock
1 bay leaf
1 tsp dried oregano
1 tsp sugar
2 tsp salt
1 tsp black pepper, freshly ground
1 bunch fresh parsley, chopped
1 lemon, cut into wedges for serving
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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