Lunch
Gigantes plaki (baked giant beans) with feta and bread
560 kcal25 g protein3 ingredients150 minutes
VegetarianFasting-friendly with a swap: no feta
Standard portion: 560 kcal and 25 g protein. In the app the grams change so that the dish fits the calories of your own meal.
What is in the dish
The standard portion, before the app adjusts it to your calories.
| Ingredient | Amount | kcal | Share of calories |
|---|---|---|---|
| Gigantes plaki (baked giant beans) | 1 recipe portion (≈ 400 g) | 404 | |
| Wholemeal breadSwap for: Wholegrain rye bread, Multigrain bread, White bread, Barley rusk | 1 slice | 70 | |
| FetaSwap for: Anthotyro (fresh whey cheese) | 30 g | 85 |
How to make it
Serve Gigantes plaki (baked giant beans). Serve with wholemeal bread. Add feta.
The recipe for the whole pot: Gigantes plaki (baked giant beans)
4 servings · 150 minutes
- Giant beans, dried1¾ cups · 300 g
- Onion1 large · 150 g
- Garlic2 cloves · 6 g
- Carrot1 · 60 g
- Celery1 stick · 40 g
- Chopped tomatoes1 tin · 400 g
- Tomato purée1 tablespoon · 16 g
- Parsley¼ cup, finely chopped · 15 g
- Olive oil4 tablespoons · 55 g
- Salt⅓ teaspoon · 2 g
Seasoning: pepper, oregano
- Soak the giant beans overnight.
- Boil them for 45–60 minutes, until almost soft, and drain.
- Sauté the onion, garlic, carrot and celery in half the oil for 5 minutes.
- Add the tomato, the tomato purée and 1 glass of water and boil for 10 minutes.
- Mix in a baking tin with the giant beans, the parsley, the salt and the rest of the oil.
- Bake at 180°C for 45–60 minutes.
Time does not include soaking.
