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Gigantes Plaki Never Got Soft

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nadellii

nadellii

Active member
I soaked the gigantes beans overnight then changed the water. I then added them to a pot, filled the pot with water with a pinch of sea salt, brought them to a boil, and simmered them for almost two hours. I drained the water then proceeded to make the rest of the dish.

The beans never fully got soft. I have to add that I have no idea how long the beans were in my pantry. I didn't buy them as far as I know, but then again if I did buy them it was so long ago I don't remember.

Could I have just used beans that were far too old or did I genuinely do something wrong?
 
Your beans were too old. After soaking overnight and simmering for two hours they should definitely be perfect!
 
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Beans too old is my thought too. They should be tender.
 
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I always put mi e in a pressure cooker then bake in seasoned tomatoe sauce in the oven
 
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Okay, I think they are too old too. I have some left from that batch and I will try putting them in the pressure cooker. If this doesn't work, I will throw away what is left. Thanks!
 
I vote that the beans were too old, as well. Even if you just bought them, who knows how long they have been sitting around at a warehouse or on the shelf!
 
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No Meat Dolmades (Stuffed Grape Leaves) Recipe

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Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

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  1. Prepare the Grape Leaves:
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  3. Fill and Roll the Grape Leaves:
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    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
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    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
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