Giant white beans baked with carrots and celery (Gigantes plaki) from Under the Olive Tree: Recipes from My Greek Kitchen (page 133) by Irini Tzortzoglou

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried butter beans for dried gigante beans, and tinned chopped tomatoes for tomato passata. See recipe for a variation. Beans must soak in water 18-24 hours.

  • stepharama1 on March 30, 2022

    Excellent vegetarian meal (subbed bean broth for the chicken broth)! I added smoked paprika and a little oregano plus feta. I will make again.

  • jenburkholder on November 23, 2021

    Very good. We used Corona beans from Rancho Gordo - they are also very very large! Took a long time to cook and we did make sure they were pretty much cooked through before adding all the flavory bits and baking. We topped with however much feta was in the fridge - maybe 5 oz - and honestly I could have had more. Definite repeat.

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