WHITE BEANS PLAKI
A delicious Turkish dish that has turned many a bean-hater into a bean-lover in my house. Serve as part of a Turkish meze or with meat such as a nice steak, in place of potatoes.
Provided by Sackville
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the olive oil in a heavy bottomed saucepan.
- Lightly brown the onion and garlic.
- Add the tomato, carrot, potato and celery.
- Stir and saute for 3-4 minutes.
- Add the stock and simmer for 10 minutes.
- Add the beans, salt, pepper and lemon juice.
- Simmer for an additional 10 minutes or until veggies are tender and the stock is nearly gone.
- Remove from the heat.
- Stir in the parsley and serve.
Nutrition Facts : Calories 356.7, Fat 15, SaturatedFat 2.2, Cholesterol 1.8, Sodium 645.8, Carbohydrate 45.5, Fiber 9.9, Sugar 3.6, Protein 11.9
GIGANTES PLAKI
Satisfying and superhealthy, enjoy at room temperature as part of a meze, or on top of toasted sourdough
Provided by Good Food team
Categories Dinner, Side dish
Time 2h20m
Number Of Ingredients 10
Steps:
- Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.
- Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.
Nutrition Facts : Calories 431 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 15 grams sugar, Fiber 19 grams fiber, Protein 22 grams protein, Sodium 0.2 milligram of sodium
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PLAKI - THE ARMENIAN KITCHEN
From thearmeniankitchen.com
Reviews 5Category Appetizer, Main Course, Side DishServings 6Total Time 45 mins
- Blend the tomato paste with about 2 cups of water in a medium-sized pot. Bring to a boil. Add the carrots, celery, potatoes and garlic and reduce heat to medium. Cook, stirring occasionally, about 15 minutes or until vegetables are tender,
- Add the beans and cook on medium-low heat, about 15-20 minutes more, stirring now and then. Remove pot from stove.
- In a skillet, heat the olive oil. Saute the onion until golden brown, but not burned. Add to cooked plaki.
- Serve warm, chilled or at room temperature with a squeeze of lemon juice or lemon wedges, if desired.
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- To prepare the gigantes begin by adding the beans to a large bowl and soaking them overnight covered with plenty of water.
- The next day, drain the water from the beans and add the beans to a stock pot, fill with fresh water, cover with the lid, and bring to a boil. While the beans are boiling, do not go too far from the stove. The beans tend to become foamy while cooking and you must skim the foam off and discard. Simmer the beans for 45 minutes to an hour.
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