Yigandes Plaki Greek Baked Beans Tomato Casserole
Dive into the heart of Mediterranean comfort food with Yigandes Plaki, a traditional Greek baked beans and tomato casserole. This wholesome dish features tender gigantes (large white beans) or butter beans simmered in a rich tomato sauce infused with garlic, onions, fresh parsley, and aromatic herbs like oregano and thyme. Slow-baked to perfection, this casserole develops a caramelized top layer while the beans soak up the vibrant flavors of the sauce. Ideal for vegetarians, it’s a hearty, protein-packed meal that pairs beautifully with crusty bread, tangy feta cheese, or a crisp salad. Whether served warm or at room temperature, Yigandes Plaki is a crowd-pleasing option for cozy dinners or Mediterranean-inspired feasts.
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Recipe Information
Ingredients
- 300 grams dried gigantes (large white beans) or butter beans
- 60 milliliters olive oil
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 400 grams canned crushed tomatoes
- 1 medium carrot, finely grated
- 1 celery stalk, finely chopped
- 30 grams fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 250 milliliters water or vegetable stock
Instructions
Rinse the dried beans well and soak them in plenty of water overnight (8-12 hours).
The next day, drain and rinse the beans. Add them to a large pot, cover with fresh water, and bring to a boil. Cook the beans for 40-50 minutes, or until just tender but not mushy. Drain and set aside.
Preheat your oven to 180°C (350°F).
Heat the olive oil in a large, deep skillet or sauté pan over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
Add the minced garlic and sauté for another minute, being careful not to burn it.
Stir in the tomato paste and cook for 1 minute to enhance its flavor.
Add the crushed tomatoes, grated carrot, chopped celery, parsley, oregano, thyme, bay leaf, salt, and pepper. Stir well to combine.
Pour in the water or vegetable stock and let the mixture simmer for 10-15 minutes, stirring occasionally, until slightly thickened.
Gently fold the cooked beans into the tomato mixture, ensuring they are evenly coated in the sauce.
Transfer the bean and sauce mixture to a baking dish and spread it out evenly.
Cover the dish with aluminum foil and bake for 1 hour. Then, remove the foil and bake for an additional 20-30 minutes, or until the top is bubbling and slightly caramelized.
Remove from the oven and let the dish rest for 10 minutes before serving. Garnish with extra parsley, if desired.
Serve warm or at room temperature with crusty bread, a side of feta cheese, or a crisp salad.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3934 mg | 171% | |
| Total Carbohydrate | 239.8 g | 87% | |
| Dietary Fiber | 62.0 g | 221% | |
| Total Sugars | 37.2 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 650 mg | 50% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 6744 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
