Gigantes Plaki

Step 1

Dice 1 large yellow onion into 1/4-inch pieces — aim for uniform size so it cooks evenly. Peel and finely mince 4 garlic cloves on a cutting board. Trim the ends from 2 large carrots, peel them with a vegetable peeler, and cut into 1/4-inch-thick rounds. Trim the base and leaves from 2 celery stalks, rinse, and slice into 1/4-inch half-moons.

Step 2

If using dried gigantes plaki beans, soak 2 cups overnight, then boil in fresh water for 60-90 minutes until tender but not mushy, drain well, and measure out 3 cups. If using canned beans, drain, rinse thoroughly under cold water, and set aside.

Step 3

Finely chop 2 tablespoons of fresh flat-leaf parsley and set aside for garnish.

Step 4

Pour 0.5 cup of extra-virgin olive oil into a 12-inch Dutch oven or deep skillet and set over medium heat. Once the oil shimmers, after about 1 minute, add the diced onion. Sauté, stirring occasionally, until the onion turns soft and translucent, about 5-6 minutes. You should smell the sweet, fragrant onion and hear a gentle sizzle — if it's browning too fast, lower the heat slightly.

Step 5

Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant — watch carefully so it doesn't scorch, which would make it bitter. The garlic should become pale and release an intense aroma.

Step 6

Stir in 2 tablespoons of tomato paste and cook for 1-2 minutes, stirring frequently, so it caramelizes slightly into the oil — this deepens the flavor. The mixture should darken and smell rich.

Step 7

Add the carrot rounds and celery slices to the pot. Sauté for 3-4 minutes, stirring occasionally, until the vegetables soften and the edges of the carrots just begin to turn tender.

Step 8

Pour in 0.5 cup of dry white wine, scraping the bottom of the pot gently with a wooden spoon to lift up any browned bits — these add deep flavor. Let the wine bubble and reduce by about half, about 2-3 minutes. You'll notice the raw wine smell mellows and concentrates.

Step 9

Add the 28 oz can of crushed tomatoes, 1 cup of vegetable broth, 3 cups of cooked gigantes plaki beans, 1 tablespoon of fresh oregano (or 1 teaspoon dried), 2 bay leaves, 1 teaspoon of sea salt, 0.5 teaspoon of freshly ground black pepper, and a pinch of red pepper flakes. Stir everything together until well combined — the pot should look thick and rusty-red.

Step 10

Bring the mixture to a gentle simmer over medium heat. Once small bubbles break the surface steadily, reduce the heat to medium-low and maintain a gentle simmer where a few bubbles pop every few seconds but nothing boils hard. Partially cover the pot with a lid, leaving it slightly ajar.

Step 11

Simmer gently for 25-30 minutes, stirring occasionally, until the sauce thickens, coats the beans lightly, and the flavors have melded. The beans should stay plump and intact, and the sauce should reduce by about one-third — taste a spoonful: the tomato should be sweet and mellow, the oregano should perfume the dish, and the vegetables should be completely tender.

Step 12

Remove and discard the 2 bay leaves. Taste the dish and adjust seasoning with salt and pepper if needed.

Step 13

Transfer the gigantes plaki to a serving dish or individual bowls. Drizzle with additional extra-virgin olive oil if desired for richness, and scatter the chopped fresh parsley over the top. Serve warm or at room temperature — Greeks often enjoy this dish slightly cooled — with crusty bread for soaking up the silky sauce.