Farm-to-Table Gigantes Plaki
(Greek Cypriot Baked Butter Beans & Kale)
The name Gigantes comes from the Greek word meaning giant, which translates to giant beans. Butter Beans are larger then other white beans and they live up to to their name with a delicious buttery taste. This Greek dish is vegetarian stew at a slow simmer, which makes it a perfect comfort food for the cold months ahead. We grew up with this dish and is now a family favourite. It is also a wonderful side dish and best served with warm crusty bread to mop up the sauce. I have taken my family recipe and have given it a farm-to table twist by adding farm kale.
6 cup canned butter or lima beans, drained and rinsed
¼ cup extra-virgin olive oil
1 large sweet onion, finely chopped
4 garlic cloves, minced
1 tsp paprika
½ tsp. chili flakes
1 796 mL (28 fl oz) can San Marzano diced tomatoes with their juice
1 cup vegetable stock/broth
4 cup Tuscan kale, stems and tough centres removed, roughly chopped
1 tsp kosher salt
1 tsp fresh ground pepper
Preheat oven to 350F
In a large skillet or sauté pan, heat oil over medium heat. Add the onions, garlic and sauté until soft and translucent, about 2 -3 mins. Add paprika, chili flakes, tomatoes and season with salt and pepper. Simmer the sauce for 10-12 minutes until slightly thickened.
Layer bottom of a 13 x 13 oven safe baking pan with the kale and then butter beans. Pour tomato sauce mixture and vegetable stock over beans and kale. Cover and seal tightly with alumni foil. Bake in the oven for 50-60 minutes until sauce has slightly thicken. Remove from oven and let stand with foil on for 10 minutes before serving.
Serve topped with goat feta and crusty bread to mop up the flavourful sauce.
SERVINGS 4-6 | PREP & COOK TIME 1.5 hours