Baked Lima Bean Recipe Gigantes Plaki

GIGANTES PLAKI STO FOURNO (BAKED GIANT BEANS)

Steps:

• Soak the beans in plenty of water, overnight.
• Drain and put them in a pot with fresh water and bring to a boil.
• Remove any froth forming on top, with a slotted ladle.
• Drain them again and add fresh water as well as the bay leaf and bring to a boil.
• Add salt, lower heat and simmer until almost cooked (about 1 hour and 30 minutes).
• Drain and discard the bay leaf.
• Put the beans in a a Pyrex in one layer.
• Meantime, heat the olive oil in a skillet and sauté the onion until translucent.
• Add the garlic and sauté for a few seconds until fragrant.
• Add the chopped celery, carrot and bell pepper. Sauté for a few minutes
• Season with salt and pepper.
• Add the tomato and mix.
• Add vegetable stock or water with a vegetable bouillon.
• Simmer for 10 - 15 minutes.
• Pour the sauce over the beans. Add more water, if necessary, to cover the beans.
• Cover the Pyrex with aluminium foil.
• Preheat the oven to 200o C / 400o F.
• Bake for about 1 hour and remove the aluminium foil and mix.
• Lower heat to 180oC and continue cooking for another half an hour, or until the beans absorb all the juices and the beans begin to caramelize.
• Serve as a main dish or as part of a mezze dish.

GIGANTES PLAKI RECIPE (GIGANDES GREEK BAKED 'GIANT' BEANS)

Steps:

• To prepare the gigantes (Gigsntes) plaki, start by soaking the gigantes beans overnight into plenty of water. Drain them into a colander and rinse with plenty of water.
• Place the gigantes in a large pan with cold water, enough to cover them, add a pinch of sea salt and bring to a boil. Turn the heat down and simmer for 45 minutes, until tender but not cooked. Drain them in a colander and set aside.
• In the meantime, pour into a large baking pan the olive oil, add the chopped onions, the whole garlic clove (peeled) and bake at 180C, until softened and slightly colored (approx. 15 minutes).
• Turn the baking pan out of the oven. Add the gigantes beans (drained), the celery, the parsley, ½ cup of hot water and season with salt and pepper. Put back in the oven and bake for 30 minutes.
• Turn the baking tray out of the oven, blend the gigantes beans lightly with a wooden spoon and pour in the grated tomatoes or plum tomatoes. Season with salt and pepper, add a pinch of oregano and bake the gigantes plaki further for 50-60 minutes at 180C, until the beans are soft and tender and the sauce thickens.
• For an easier alternative, after soaking the gigantes beans overnight, drain and rinse them. Place in a large pan with enough water to cover them and bring to the boil. Boil for 5 minutes, drain them and place into a large baking pan, along with all of the ingredients, cover with some aluminum foil and bake at 180C for approx. 2 hours. The last 30 minutes, bake without the aluminium foil. Enjoy!

BAKED LIMA BEAN RECIPE (GIGANTES PLAKI)

Steps:

• Wash and soak the beans in a pot overnight.
• The next day, drain the beans and add enough fresh water to cover them. Cook over low heat until half tender, about 30 minutes, drain, and save the broth.
• Preheat oven to 350°F/180°C
• In a large pot sauté the onions in veggie broth or olive oil for 2-3 minutes until they begins to get translucent.
• Add the garlic, carrots, celery, spinach and/or Swiss chard and sauté for a couple more minutes.
• Add beans and mix well.
• Add tomatoes, salt and pepper and sauté for another minute. Then add parsley and mix well.
• Add enough reserved broth from the beans to barely cover them. If you don't have enough reserved broth, then use water for the rest (you can also use extra veggie broth).
• Cook over medium heat for 15 minutes stirring, occasionally. Add more broth if needed. You don't want it to get too dry.
• Transfer to a 9 x 12 glass baking dish, cover with tin foil and bake for 30 minutes, or until beans are tender and liquid has evaporated.
• Uncover and bake for an additional 10 minutes.
• Serve hot!

BARBECUED LIMA BEANS

Steps:

• Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding water. Return beans to the saucepan. Add 6 cups water, onions and salt; mix well. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beans are tender., Drain and discard liquid. Stir in the ketchup, brown sugar, syrup, hot pepper sauce and bacon. Transfer to an ungreased 2-qt. baking dish or bean pot. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until bubbly.