A super homely dish, these are baked beans like no others, done the Greek way. Easy and nutritious, you can make this a day or even two ahead. with some salad, fresh bread and feta, this is a yummy main course. It’s also a great mezze. Just share with some ouzo or as a side dish for an informal family get-together.
Serves 4-5 as a main course.
This is another of those foods cooked with plently of olive oil that we Greeks call ladera. So, gigantes plaki or Greek baked beans are best served a few hours after you’ve finished cooking it. They are lovely warmed up but not piping hot. And they can also been eaten at room temperature.
It’s a great dish to cook first thing in the morning and then come back to later in the day. Great as a main course, as a side and as a meze.
Typically people season this dish with celery leaves. But we tried our beans with dill on a trip to Patmos and loved it! That’s also where we got to the idea of adding whole cherry tomatoes to our beans. They really do lift the dish up.
You could add your aromatics (dill and oregano) in your sauce and be done with it. But they really do retain so much more of their delicious smell if you stick them in a bit later on.