Yigandes Plaki (Greek Baked Bean and Tomato Casserole)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 188.6
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 77.8 mg
  • Total Carbs: 34.6 g
  • Dietary Fiber: 11.1 g
  • Protein: 10.5 g

View full nutritional breakdown of Yigandes Plaki (Greek Baked Bean and Tomato Casserole) calories by ingredient
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Number of Servings: 4


    Yigandes Plaki (Greek Baked Bean and Tomato Casserole)

    1 pound of yigandes (or big lima beans), dry

    [4 shakes of onion powder
    4 shakes of poultry seasoning] Lima pot only

    [1 tsp Italian seasoing
    1/2 tsp black pepper
    1/2 tsp onion powder
    2 tsp extra virgin olive oil
    1 can (5.5oz) V8 low sodium tomato juice
    1 can diced tomatoes (unseasoned)
    1-1/4 cup water] Tomato pot only

    [1 tsp Italian seasoning
    1 tsp tumeric] Added after baking first time

    [1 tsp cayenne pepper] Maybe next time

    1) Add the beans to a pot with enough cold water to cover well. Bring to a boil, reduce heat and cook at a slow boil for 1 to 1-1/2 hours. Season if desired. Drain and set aside.

    2) Preheat the oven to 325F (160C).

    3) In large saucepan, heat on medium water and tomatoes. Add spices. Boil gently for 20 minutes, until it begins to thicken.

    4) Place the beans in an oven-proof pan, add tomato mixture, stir and spread mixture out evenly. Bake 1 1/4 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top.

    5) Remove from the oven, cover, and allow to cool.

    6) Serve warm or at room temperature.

    Yield: serves 4+


    Original Recipe @ http://greekfood.about.com/od/maindishes/r/gigantesplaki.htm

    Another copy (same recipe) with some nutritional info about original recipe @ http://www.recipezaar.com/Yigandes-Plaki-Greek-Baked-Beans-Tomato-Casserole-307587


Number of Servings: 4

Recipe submitted by SparkPeople user PLATINUM755.

TAGS:  Vegetarian Meals |

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