Ask Cookix, your sous-chef

Greek-Style Giant Beans with Shrimp and Ouzo

This dish is a refined take on the classic Greek 'Gigantes Plaki,' enriched with succulent shrimp and the aromatic touch of ouzo. The combination of giant beans, fresh fennel, and sage creates a deeply flavorful and comforting meal, while the shrimp adds a delicate seafood essence that elevates the dish. Traditionally, gigantes are slow-cooked to achieve a creamy texture, and here, they are baked to perfection with a luscious tomato-based sauce. The ouzo infuses a subtle anise-like complexity, harmonizing beautifully with the fresh herbs. This recipe is a celebration of Greek culinary traditions, blending rustic ingredients with a touch of elegance. Serve it with crusty bread and a crisp white wine for a complete Mediterranean experience.

Main | Greek | Dairy-Free | Egg-Free | Gluten-Free | Nut-Free | Pescatarian | Soy-Free | Casserole | Shellfish Dish | Baking Dish | Dutch Oven | Frying Pan | Oven | Pot | Fennel | Giant Bean | Green Onion | Shrimp | Tomato | Baking | Sautéing | Simmering | Overnight | Slow
Time to complete

Prep

20min

Cook

1h 40min

Wait

8h

Total

10h

Ingredients (Makes 6 portions)
  • 350 g / 12 oz giant beans (Prespa variety), soaked overnight
  • 1 large onion, finely chopped
  • 7 spring onions, finely chopped
  • 1 can (420 g / 15 oz) whole tomatoes, lightly crushed
  • 1 bunch fresh fennel, finely chopped
  • 1 tbsp dried sage, crushed
  • 600 g / 1.3 lb medium shrimp, peeled and deveined
  • 60 ml / ¼ cup ouzo
  • 90 ml / ⅓ cup olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
Nutrition Information (per 100g)
  • Calories: 120
  • Fat: 5
  • Protein: 8
  • Carbohydrates: 12
  • Fiber: 4
Directions

Cooking the Beans

  • 1. Place the soaked beans in a pot with 1.3 liters / 5 ½ cups cold water and the dried sage. Bring to a gentle simmer over medium heat and cook for 1 hour until tender.

Preparing the Sauce

  • 2. Heat half of the olive oil in a pan over medium heat. Sauté the onion and spring onions until softened, about 7-8 minutes.
  • 3. Add the ouzo, crushed tomatoes, and 200 ml / ¾ cup water. Simmer for 10 minutes to develop flavors.

Baking the Beans

  • 4. Preheat the oven to 180°C / 350°F.
  • 5. Drain the cooked beans, reserving the cooking liquid.
  • 6. Transfer the beans to a deep baking dish or Dutch oven. Drizzle with the remaining olive oil and mix gently.
  • 7. Pour enough reserved bean cooking liquid to just cover the beans.
  • 8. Cover with a lid or foil and bake for 1 hour.

Finishing the Dish

  • 9. Uncover, season generously with salt, black pepper, and the chopped fennel.
  • 10. Continue baking uncovered for 20 minutes.
  • 11. Remove from the oven briefly, arrange the shrimp over the beans, and return to bake for another 10 minutes until the shrimp are just cooked through.
  • 12. The beans should be creamy and slightly caramelized on top. Serve warm.
Cookix's Secrets

Alternative Cooking Method

  • Instead of baking, finish the dish on the stovetop by simmering the beans and shrimp together for 15 minutes.

Alternative Proteins

  • Substitute shrimp with diced squid or mussels for a different seafood twist.

Bold Flavor Enhancements

  • Add a pinch of red pepper flakes for a subtle heat.

Cooking the Beans

  • Soaking the beans overnight ensures even cooking and a creamy texture.

Enhancing Flavor

  • For a deeper flavor, use homemade vegetable broth instead of water when cooking the beans.

Healthier Version

  • Reduce the olive oil to 60 ml / ¼ cup for a lighter dish.

Seasonal Tweaks

  • In winter, replace fresh fennel with finely chopped celery for a more robust flavor.

Serving Suggestions

  • Pair with a fresh green salad and crusty bread to complete the meal.