Yiyantes Plaki

My parents met on the steps of the Parthenon. Combine this with my university thesis in art history (and my addiction to olive oil), and some people might say that I have always wanted to go to Greece.  This is true. Bistro Parea is one of my favorite restaurants to share mezzes (Greek small plates, similar to Spanish tapas) in New York City. There is a mezze there which I adore: Giant Baked Beans. It arrives at your table gently bubbling, fresh from the oven.  As the steam drowsily rises from this dish, one can smell the scent of parsley and sweet tomato sauce. It is delicious. 

After some research, I found out the Greek name, Yiyantes (Giant Beans) Plaki (oven-baked), which Parea does not note on their menu. I was craving this all day, but a lazy Sunday doing laundry does not equal getting on the bus to the East Side. The solution? Let's try to make this at the Piccolo Gourmet, which (dare I say) turned out quite like the dish at Bistro Parea.

To start, what I like best about this dish is how fresh it is. I cannot emphasize this enough. It is not over seasoned, has minimal ingredients, and is truly delectable in its simplicity. Many recipes for this dish exist in cookbooks and online, but one recipe in particular resembled my memory of the restaurant. 

2 cans of Large Lima Beans or Giant White Beans (or use frozen)

1 small onion, minced

1 stalk of celery, finely minced

Handful of Fresh Parsley

5 cloves of Garlic, thinly sliced

2-3 cups Tomato Puree

olive oil

sea salt

tsp of sugar

The ingredients are simple. Constructing the dish is simple. It is a meal that just makes you feel warm and cozy all over. Mince the celery and onion. Slice the garlic. Put these three  items in a sauce pan with oil with a dash of salt and sauté. Add your fresh parsley and let the mixture simmer. Add the tomato and beans. Put in a pie dish or casserole pan and place in a 350 degree oven. After an hour, take the pan out and try to let it cool before digging in. Serve with a dash of freshly ground pepper and wedges of warm pita bread, if desired. I prefer just a fork.