Greek baked white beans

Greek baked white beans, a la the famous gigantes plaki (baked giant beans) dish that everyone knows and loves. But unless you’re in Greece, it isn’t always easy to get dried gigantes—for most of us it requires a special trip to a special store (if lucky enough to have a Greek market nearby!) or ordering online. White beans, however, are available in every grocery store. So when you’re craving gigantes but don’t have them, or just want a healthy meat-free meal, go for this dish!

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#RECIPE:
1 1/2 cups (250g) dried white beans
2 large tomatoes
1/3 cup (75ml) olive oil
1 clove garlic, minced
2 tbsp chopped fresh parsley
salt and pepper
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Rinse beans and place in a pan with water to cover over high heat. Bring to a boil, then simmer for 10 minutes. Remove from heat and drain.
Meanwhile, halve the tomatoes and grate them on a box grater, leaving the skin behind (alternatively use jarred whole plum tomatoes). Return beans to pot with fresh water (enough to amply cover). Add 1 tsp salt. Bring to a boil, then reduce heat and simmer, covered, till the beans are just tender, 45-60 minutes. (Alternatively, cook the beans in an Instant Pot with 4 cups (1 liter) water and the salt, set for 30 minutes on the “bean” setting.)
Once beans are tender, reserve 1 cup of cooking liquid and drain. Transfer beans to a baking dish along with the reserved liquid and remaining ingredients, adding salt and pepper to taste.
Bake in a 400 F / 200 C oven until thickened and bubbly, about 30 minutes.
Serve a plateful of beans warm or at room temperature as a main course along with crusty bread, feta, and your favorite salad on the side.
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TIP: I highly recommend doubling the recipe and then freezing half right in a baking dish or Pyrex. Freeze before baking, then when you’re ready to make them, defrost in the microwave before baking as directed.