Baked gigantes with sausage, dill and tomato in a roasting tray

Baked Gigantes with Sausage, Dill and Tomato

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  • Serves 4
  • 2 hours 30 minutes (plus overnight soaking)
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Gigantes plaki is on the table in almost every Greek taverna: giant beans baked in tomato until they turn soft and creamy inside and sticky at the edges. This version adds chunks of sausage, sweet carrots and plenty of dill, all layered in one roasting tray, so the beans soak up every bit of flavour. Serve it with crusty bread and a slab of feta.

From the APSOGO pantry

Our gigantes come from the plains of Hasia in Grevena, northern Greece, where they grow at around 500 metres. Add the dill in two stages: half with the sauce and half when the tray comes out of the oven, so you get both depth and freshness.

Ingredients

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Method

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  1. Soak the giant beans overnight in plenty of cold water. They will roughly double in size.
  2. Drain, cover with fresh water in a large pan, add the bay leaves and simmer for 45-60 minutes until just tender but still holding their shape. Keep 250ml of the cooking water, then drain.
  3. Heat the oven to 180°C (160°C fan). Spread the beans in a large roasting tray with the bay leaves, then scatter over the onion, spring onions, carrots, garlic and sausage.
  4. Sprinkle over most of the dill and parsley, the oregano, sea salt and a good grind of black pepper, and toss gently with your hands.
  5. Mix the chopped tomatoes with the reserved cooking water and the olive oil, and pour evenly over the tray.
  6. Cover tightly with foil and bake for 45 minutes. Remove the foil and bake for another 30 minutes, until the sauce has thickened and the top is golden and caramelised. Add a splash of water if it looks dry.
  7. Rest for 10 minutes, then finish with the remaining herbs and a drizzle of olive oil. Serve with feta and crusty bread.

Konstantin's tip

For a vegetarian version, leave out the sausage and add an extra 2 tbsp of olive oil and a pinch of smoked paprika. Like most Greek bean dishes, gigantes taste even better the next day and are traditionally eaten warm or at room temperature, not piping hot.

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Written by Konstantin T., co-founder of APSOGO. More about Konstantin

From our pantry

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APSOGO Organic Greek Giant Beans (Gigantes), 500g pouch Greek Giant Beans (Gigantes) €11,99 Apsogo Organic Greek Extra Virgin Olive Oil in a 500ml dark glass bottle, premium cold pressed from Greece, award-winning ... Greek Extra Virgin Olive Oil €18,99 APSOGO Organic Greek Chopped Tomatoes 480g jar Greek Chopped Tomatoes €9,99 APSOGO Organic Greek Dill, dried, 100g pouch Greek Dill €9,99 APSOGO Organic Greek Parsley, dried, 100g pouch Greek Parsley €9,99 Apsogo Oregano 200g bag, Organic Dried Oregano from Greece, premium quality with excellent taste, showcased in eco-friendl... Greek Oregano €9,99 Bag of organic Greek bay leaves with Apsogo branding on a white background Greek Bay Leaves €9,99 APSOGO Greek Sea Salt Blossom, hand-harvested Aegean sea salt, 300g pouch Greek Sea Salt Blossom €9,99
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