Gigandes Plaki

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

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

Europe
Greece
Mediterranean
Vegan
Gluten-free

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.