Name: Gigandes Plaki
Yield: Serves 4–6
Cuisine: Greek
Ingredients: 150 ml Greek olive oil; Sea salt and freshly ground black pepper; 200 g passata or chopped tomatoes; A handful of freshly torn basil leaves; 1 small leek, finely sliced; 2 tsp. fresh thyme leaves; 3–4 cloves of garlic, finely chopped or minced; 1 small onion, finely chopped; 1 stick celery, finely chopped; ½ small bunch flat-leaf parsley, chopped; 1 small carrot, finely chopped; 2 bay leaves; 450 g dried gigandes or butter beans

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

This butterbean stew is eaten in Greece during fasting time. It is delicious served warm with a selection of other meze dishes and grilled meat or fish. Garnish with extra freshly chopped herbs and a splash of Ladolemo. I like it with feta cheese crumbled on top.

Ingredients

450 g dried gigandes or butter beans
2 tsp. fresh thyme leaves
150

Method

Soak the beans in plenty of water overnight. Drain, put into a saucepan with plenty of cold water and bring to a steady boil, skimming off sediment as it rises to the surface.
Reduce the heat to a steady simmer, add the onion, carrot, leek, celery and garlic, cover and cook for 1 hour, until the beans are almost tender. Add a little extra water if required.

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Gigandes Plaki

Ingredients

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