Best way to cook gigantes beans?

[xmelissaa]

I recently picked up a bag of dried gigantes beans from Greece, and I want to do them justice. I’ve had gigantes plaki at tavernas before and loved how soft and creamy the beans were, with that rich tomato sauce and olive oil.
Now that I have the real thing at home, I’m curious, what’s the best way to cook them? Do you soak overnight or use a quicker method? And when it comes to flavor, do you go traditional with tomato, onion, and herbs, or do you keep it simpler?

I’ve seen some recipes that bake them, others that simmer them on the stove, and even a few that finish them in the oven after cooking. Not sure which method gives the best texture and flavor. How do you get them perfect?

 

[k_tsoukalas]

For gigantes plaki, I definitely recommend soaking the beans overnight rather than using a quick-soak method. I’ve found the texture comes out much creamier and more even that way. After soaking, I simmer them gently until they’re almost tender before they ever go into the sauce. If you rush that stage, the skins can split while the inside still feels firm.

For flavor, I personally think the traditional tomato-onion-garlic combination is hard to beat. I usually add olive oil generously, plus a little carrot and celery for sweetness and depth. Oregano, parsley, and sometimes dill work really well too.

The best results I’ve had come from combining methods: simmer first, then bake. The oven seems to help the sauce thicken and lets the beans absorb all the tomato and olive oil flavor. I also think gigantes taste even better the next day after everything has had time to settle together in the fridge.