📝 About This Recipe
Inspired by the sun-drenched hills of Northern Greece, this dish reimagines the classic 'Gigantes Plaki' oven-baked beans into a luxurious, velvety spread. These massive, buttery beans are slow-simmered with aromatic vegetables and sweet tomatoes, then whipped into a creamy consistency that balances earthy richness with a bright, herbal finish. It is a sophisticated, protein-packed alternative to hummus that brings the authentic soul of the Mediterranean taverna to your table.
🥗 Ingredients
The Beans
- 1 lb Dried Gigantes Beans (soaked in water for 12-24 hours; can substitute Large Lima beans)
- 2 pieces Bay Leaves (fresh or dried)
- 1 teaspoon Sea Salt (for the boiling water)
The Aromatic Base
- 1/2 cup Extra Virgin Olive Oil (high-quality Greek oil preferred)
- 1 medium Red Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1 small Carrot (finely grated)
- 2 tablespoons Tomato Paste (double concentrated)
- 1/2 cup Canned Crushed Tomatoes (San Marzano style works best)
Seasonings and Brightness
- 1 teaspoon Dried Greek Oregano (rubbed between palms to release oils)
- 1/2 teaspoon Smoked Paprika (for a hint of depth)
- 2 tablespoons Fresh Lemon Juice (about half a lemon)
- 1 teaspoon Honey (to balance the acidity)
For Garnish
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1/4 cup Feta Cheese (crumbled)
- 5-6 pieces Kalamata Olives (sliced)
👨🍳 Instructions
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1
Drain the soaked beans and rinse them thoroughly under cold water. Place them in a large pot and cover with at least 3 inches of fresh water.
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2
Add the bay leaves to the pot and bring to a boil. Once boiling, reduce heat to low and simmer partially covered for 60-75 minutes until the beans are very tender but not falling apart.
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3
While the beans cook, heat 1/4 cup of olive oil in a wide skillet over medium heat. Sauté the onions and grated carrots until soft and translucent, about 8 minutes.
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4
Add the minced garlic and tomato paste to the skillet. Cook for 2-3 minutes, stirring constantly, until the paste turns a deep brick red and smells fragrant.
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5
Stir in the crushed tomatoes, oregano, smoked paprika, and honey. Simmer the sauce on low for 10 minutes to thicken. Remove from heat.
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6
Once the beans are finished, reserve 1 cup of the starchy cooking water, then drain the beans. Remove and discard the bay leaves.
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7
Add the warm beans into the skillet with the tomato sauce. Stir gently to coat and let them sit for 5 minutes to absorb the flavors.
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8
Transfer the bean and sauce mixture to a food processor. Add the remaining 1/4 cup of olive oil and the lemon juice.
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9
Pulse the mixture several times, then blend on high. Gradually add the reserved bean water, one tablespoon at a time, until you reach a thick, spreadable, yet silky consistency.
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10
Taste and season with sea salt and freshly cracked black pepper. The beans soak up salt, so don't be afraid to be generous.
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11
Transfer the mash to a shallow serving bowl. Use the back of a spoon to create decorative swooshes and wells on the surface.
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12
Garnish with crumbled feta, sliced olives, fresh parsley, and a final drizzle of extra virgin olive oil before serving warm or at room temperature.
💡 Chef's Tips
For the smoothest texture, process the beans while they are still warm; cold beans contain set starches that can lead to a grainier mash. If you cannot find Greek Gigantes, 'Royal Corona' beans are an excellent high-end substitute with a similar creamy profile. Always rub dried oregano between your palms before adding it to the pan to 'wake up' the essential oils for maximum fragrance. To make this vegan, simply omit the feta garnish and add a few pinches of nutritional yeast or extra capers for that salty 'umami' kick. Store leftovers in an airtight container for up to 4 days; the flavor actually improves as the spices meld together overnight.
🍽️ Serving Suggestions
Serve alongside warm, charred pita bread or thick slices of crusty sourdough brushed with garlic oil. Pair with a crisp, chilled Assyrtiko white wine or a light Greek lager to cut through the richness of the beans. Use it as a base layer for a Mediterranean bowl topped with grilled lamb, cucumbers, and pickled red onions. Accompany with a side of pickled peppers (peperoncini) to provide a sharp, vinegary contrast to the creamy mash. Works beautifully as part of a Mezze platter featuring dolmades, tzatziki, and roasted red peppers.