One-pan bean stew, or Gigantes plaki, is a Greek classic, the ingredients of which can be found in cans in the dry cupboard.
Crumble feta cheese over the bean stew. Mari Moilanen
In a one-pan bean stew, big white beans swim in a juicy, tomato-saturated broth. And the delicacy is scooped into the mouth with crusty bread.
When you want some good food quickly, make this classic Greek stew. Something tasty – blog Mari Moilanen states that as a side dish you can set the table with olives, crusty bread and even tzatziki.
One Pan Bean Stew
(for 4 people)
1 onion
2-3 cloves of garlic
1 tablespoon of olive oil
1 tablespoon of tomato puree
1 tsp coriander seeds
1 teaspoon of cinnamon
1 teaspoon of cane sugar
¼ tsp black pepper
800 g cherry tomatoes
2 dl of water
400 g of large white beans (butter beans) in a can
1 pkt feta cheese
½ pot of parsley leaves
In addition:
crispy country bread/baguette
green salad
olives
tzatziki
1. Heat the oven to 200 degrees.
2. Chop the onions and garlic cloves. Saute them in oil in an ovenproof pan.
3. Add tomato puree and spices. Stir fry for a while.
4. Pour the tomatoes into the pan. Rinse the cans with water and add water to the pan. Also add the drained beans.
5. Bring to a boil and put in the oven for 30–35 minutes.
6. Crumble feta on top and decorate with parsley. Serve with bread and salad.