Gigantes Plaki

Ingredients

• ½ cup extra-virgin olive oil
• 1 whole large yellow onion
• 4 whole garlic cloves
• 2 whole large carrots
• 2 whole celery stalks
• 28 oz canned crushed tomatoes
• 2 tablespoon tomato paste
• 3 cups cooked gigantes plaki beans (or lima beans)
• 1 cup vegetable broth
• ½ cup dry white wine
• 1 tablespoon fresh oregano
• 2 whole bay leaves
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon pinch of red pepper flakes
• 2 tablespoon fresh flat-leaf parsley

Instructions

1. 1

   Dice 1 large yellow onion into 1/4-inch pieces — aim for uniform size so it cooks evenly. Peel and finely mince 4 garlic cloves on a cutting board. Trim the ends from 2 large carrots, peel them with a vegetable peeler, and cut into 1/4-inch-thick rounds. Trim the base and leaves from 2 celery stalks, rinse, and slice into 1/4-inch half-moons.

2. 2

   If using dried gigantes plaki beans, soak 2 cups overnight, then boil in fresh water for 60-90 minutes until tender but not mushy, drain well, and measure out 3 cups. If using canned beans, drain, rinse thoroughly under cold water, and set aside.

3. 3

   Finely chop 2 tablespoons of fresh flat-leaf parsley and set aside for garnish.

4. 4

   Pour 0.5 cup of extra-virgin olive oil into a 12-inch Dutch oven or deep skillet and set over medium heat. Once the oil shimmers, after about 1 minute, add the diced onion. Sauté, stirring occasionally, until the onion turns soft and translucent, about 5-6 minutes. You should smell the sweet, fragrant onion and hear a gentle sizzle — if it's browning too fast, lower the heat slightly.

5. 5

   Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant — watch carefully so it doesn't scorch, which would make it bitter. The garlic should become pale and release an intense aroma.

6. 6

   Stir in 2 tablespoons of tomato paste and cook for 1-2 minutes, stirring frequently, so it caramelizes slightly into the oil — this deepens the flavor. The mixture should darken and smell rich.

7. 7

   Add the carrot rounds and celery slices to the pot. Sauté for 3-4 minutes, stirring occasionally, until the vegetables soften and the edges of the carrots just begin to turn tender.

8. 8

   Pour in 0.5 cup of dry white wine, scraping the bottom of the pot gently with a wooden spoon to lift up any browned bits — these add deep flavor. Let the wine bubble and reduce by about half, about 2-3 minutes. You'll notice the raw wine smell mellows and concentrates.

9. 9

   Add the 28 oz can of crushed tomatoes, 1 cup of vegetable broth, 3 cups of cooked gigantes plaki beans, 1 tablespoon of fresh oregano (or 1 teaspoon dried), 2 bay leaves, 1 teaspoon of sea salt, 0.5 teaspoon of freshly ground black pepper, and a pinch of red pepper flakes. Stir everything together until well combined — the pot should look thick and rusty-red.

10. 10

    Bring the mixture to a gentle simmer over medium heat. Once small bubbles break the surface steadily, reduce the heat to medium-low and maintain a gentle simmer where a few bubbles pop every few seconds but nothing boils hard. Partially cover the pot with a lid, leaving it slightly ajar.

11. 11

    Simmer gently for 25-30 minutes, stirring occasionally, until the sauce thickens, coats the beans lightly, and the flavors have melded. The beans should stay plump and intact, and the sauce should reduce by about one-third — taste a spoonful: the tomato should be sweet and mellow, the oregano should perfume the dish, and the vegetables should be completely tender.

12. 12

    Remove and discard the 2 bay leaves. Taste the dish and adjust seasoning with salt and pepper if needed.

13. 13

    Transfer the gigantes plaki to a serving dish or individual bowls. Drizzle with additional extra-virgin olive oil if desired for richness, and scatter the chopped fresh parsley over the top. Serve warm or at room temperature — Greeks often enjoy this dish slightly cooled — with crusty bread for soaking up the silky sauce.

Tools you’ll need

• 12-inch Dutch oven or deep skillet with lid
• wooden spoon
• vegetable peeler
• sharp chef's knife
• cutting board
• measuring cups and spoons
• instant-read thermometer (optional, for checking bean doneness if cooking from dried)

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