Vegan Gigandes Plaki

Inspired by: Greedy Gourmet


  • 500g (1lb) dried butter beans

  • 1.5l (2 pts) water

  • few sprigs fresh thyme

  • 3 Bay leaves

  • 200g sofrito

  • 250g tomato passata

  • 5ml (1 tsp) salt

  • 75ml (5 tbsp) olive oil

  • 20g (1oz) flat parsley, chopped

  • 10g (1/2oz) fresh basil, chopped

  • 2.5ml (1/2tsp) ground black pepper


  • Put the beans in water and soak it overnight

  • On the next day drain the beans and place in a large pot with 1.3 litre of fresh water.

  • Bring to the boil.

  • Once they have come to the boil and you have skimmed off the scum, add the sofrito and the salt. Top up with water if necessary.

  • When the beans are almost cooked add the tomato passata and cook on low heat, simmering for another 20 minutes or until beans are soft. Stir frequently.

  • Let it cool a little then add the chopped parsley, basil, pepper and olive oil.

  • Serve in a large casserole dish with ladolemo.

  • Add herbs for garnish.

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