Gigantes Plaki

The moment I connected with Victoria, the owner of YAYA’s Olive Oil, I knew I had to pair Saturday Sauce with her incredible product to make one of my favorite Greek dishes: Gigantes Plaki. This comforting recipe comes together with just a handful of pantry staples—and a little help from the flavorful shortcut that is Saturday Sauce. Simple as this dish may be, it feels luxurious and authentic thanks to the incredible, high-quality EVOO from YAYA's that's sourced directly from Greece.

• Serves 2-4

1 Cup Dried Gigantes, soaked in water overnight 

48 oz. Vegetable Stock 

1/2 cup Saturday Sauce

Pinch of Dried Oregano

Pinch of Dried Dill 

Drizzle of YAYA's EVOO

Maldon Salt, for finishing 

1. Drain your gigantes and add to a stock pot with vegetable stock, Saturday Sauce, and spices, cooking on medium-high with the lid on for 1.5 to 2 hours, stirring intermittently and adding additional water/stock as needed. Once your gigante beans are soft, mash a few in the bottom of the pot to add creaminess to your beans. Drizzle EVOO on top and top with Maldon salt for finishing. Serve with tzatziki and toasted bread (I used Knead Love's Olive Sourdough Loaf). 
   

Tip & Tricks

• Both Saturday Sauce and the vegetable stock have salt, so I did not any salt aside from the finishing salt, but you can add salt based on your preferences. 
• For the tzatziki, I eyeballed everything (and tasted along the way) and combined full-fat Greek yogurt, micro-planed garlic (1 clove), YAYA's EVOO, the juice of 1/2 lemon, 1 grated Persian cucumber, kosher salt, and chopped fresh dill. A store-bought option of your choice also works.