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During my London life, I often wondered why the British nation is so in love with tinned baked beans. People would pour warmed up baked beans on to a baked potato, a piece of toast, or next to eggs, sausage and fried bacon exclaiming ‘yummy’ and ‘this is what I call comfort food’. I have to say I was never sold on the idea of a can of processed food delivering very much in the way of “comfort”, and it kind of put me off the concept of baked beans in general.
Little did I know that I’ll become a baked beans (or gigantes plaki as they call theme here) convert when I move to Greece. The first time I tasted Greek baked beans I couldn’t believe how good they were. They were melt-in-your-mouth soft beans coated in deliciously rich tomato sauce, with a warming note of cinnamon. Initially, I was not too keen on putting cinnamon into my tomato sauce, but tasting this dish proved to me how wrong I was. It’s a delicious combo and it’s the addition of cinnamon that makes the dish taste so good. My version is a bit different from the original. I used smaller beans – traditionally, the Greeks use gigantic white beans in this dish (lima beans or butter beans) – as I prefer those. I also reduced the amount of olive oil. I’ve had Greeks tell me to use about a cup of olive oil in this dish, but I value my arteries too much to do that to them.
Admittedly, preparing this puppy is more time consuming than opening a tin; but the effort is well worth it, trust me. This dish is best enjoyed as part of a mezze spread or on its own with some crusty bread to mop up the sauce with and some wine (purely to facilitate digestion, of course). Finally, this is one of these dishes that tastes even better the next day so prepare it in advance if you can.