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Plaki Recipe

Greek · Main course · 90 min total

Plaki is a classic Greek dish of white beans baked in a rich tomato sauce with vegetables and herbs. This hearty, vegan-friendly recipe is perfect as a main course or side dish.

Ingredients

• 2 cups dried white beans (e.g., cannellini or great northern), soaked overnight
• 1/4 cup olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14 oz) crushed tomatoes
• 1/4 cup tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Drain and rinse the soaked beans. Place them in a large pot, cover with fresh water by 2 inches, and bring to a boil. Reduce heat and simmer for 45 minutes, or until beans are tender but not mushy. Drain and set aside.
2. Preheat oven to 350°F (175°C).
3. In a large ovenproof skillet or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, carrots, and celery, and cook for another 5 minutes.
4. Stir in crushed tomatoes, tomato paste, oregano, thyme, and bay leaf. Cook for 2 minutes, then add the drained beans. Season with salt and pepper. Stir to combine.
5. Add enough water to just cover the beans (about 1 cup). Bring to a simmer, then cover the pot and transfer to the oven.
6. Bake for 30 minutes, then remove the lid and bake for an additional 15-20 minutes, until the sauce has thickened and the top is slightly golden.
7. Remove from oven, discard bay leaf, and let rest for 5 minutes. Garnish with fresh parsley before serving.

Tips

• Serve with crusty bread and a Greek salad for a complete meal.
• Leftovers can be stored in the refrigerator for up to 4 days and taste even better the next day.
• For a richer flavor, add a splash of red wine vinegar before serving.

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