A slow-baked, magnificent agrarian dish utilizing giant white beans (Gigantes or Corona). The beans are first boiled until tender, then transferred to a pan and baked slowly in a rich, olive-oil-heavy tomato and herb sauce until the sauce caramelizes and the top layer of beans becomes crusty and slightly charred.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Soak. Soak the dried beans in plenty of cold water overnight (12-24 hours ). Drain and rinse.
. Place the beans in a large pot, cover with fresh water by 2 inches. Bring to a , skim the foam, reduce heat, and until they are just tender but still hold their shape completely (about 45-60 mins ). Drain, reserving 1 cup of the cooking water.
The Sauce. In a skillet, heat half the olive oil over medium heat. Sauté the sliced onions until deeply softened and golden (10 mins ). Add the garlic and tomato paste, cooking for 1 minute .
Combine. Add the crushed tomatoes, honey, parsley, dill, salt, and pepper to the skillet. for 5 minutes .
Assemble for . Preheat oven to 375°F (190°C). Transfer the beans to a 9x13-inch dish. Pour the tomato/onion sauce evenly over the beans. Add the reserved 1 cup of bean cooking water. Drizzle the remaining 1/4 cup of olive oil over the top.
(Plaki). uncovered for 1 hour to 1 hour and 15 minutes . The liquid should reduce to a thick, oily glaze, and the beans on the top layer should develop a darkened, crusty exterior. Do not stir them while .
Serve warm or at room temperature. It is essential to serve with crusty bread to mop up the seasoned olive oil.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
