Gigantes Plaki
Inspiration from The Bojon Gourmet
The Beans
- 1 lb. large white beans. Any variety of large white creamy bean should be fine. I really like these from Rancho Gordo.
- Vegetable or Chicken Stock
- A few bay leaves
Cook the beans as per your preferred method. I prefer to soak them for a few hours in hot water, drain, then cook in vegetable or chicken stock with a few bay leaves, maybe some peppercorns, maybe some other herbs, until they are tender.
You could use canned beans in a pinch, but they won't be as good.
The Sauce
- 1 large white onion, Vidalias are best here
- 1/4 c. or more olive oil
- 1 6 oz. can tomato paste
- A few cloves of minced garlic
- 1 28 oz. can crushed tomatoes. The fire-roasted crushed tomatoes from Dei Fratelli give great results.
- Extra garden tomatoes, if you have them
Saute the onions in more olive oil than you think is prudent. When they are soft and translucent, add the tomato paste and garlic and cook for 30 seconds or so until they become aromatic. Add the tomatoes and cook gently for at least a half hour or until the beans are done
Assembly
- 4-8 oz. feta cheese or some other flavorful cheese of your choice.
Preheat the oven to 400°F. Butter a casserole or baking dish. Mix the beans with some of the tomato sauce to coat, then spoon the rest of the sauce on top. Add crumbled or shredded cheese on top of the tomato layer. Bake for about 20 minutes or until bubbly and browning.