How to cook the delicious gigantes bean? Aglaia Kremezi in her book “The Foods of Greece”8 presents Gigantes Skordati. In this recipe gigantes are baked with a mixture of onions, chili pepper, garlic, oregano, wine, dill, and mustard. And in “The Glorious Foods of Greece”9 Diane Kochilas presents Giant beans baked the way they do them in Prespes. Here gigantes are again baked, but this time with onion and dried sweet red peppers. In both recipes the beans are roasted until they are very tender and creamy. Personally, I prefer gigantes baked in the Gigantes plaki style. There are numerous “plaki” variants. These include different vegetables used (just onions, or a mirepoix of onions, carrots, and celery) and spices added (oregano, bay leaves, cinnamon, dill). My recipe is as follows:
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