My Big Fat Greek Baked Beans
video description
Date: 2019-07-25
Related videos
Comments and reviews: 10
Losttoanyreason
Oh noes not sick. Get well soon. I knew something was wrong. You almost sound like you do in your first videos before you loosened up and got puntasticly silly, LOLNot a fan of butter beans and their ilk I'm afraid so I will have to substitute a different bean but I definitely want to try this. I'm not into the typical overly sweet Southern baked beans I grew up eating. Actually my fav baked beans are the ones that come in the Corky's pulled Bbq TV dinner, LOL. Savory with a touch of heat. Of course you wouldn't know anything about heat. LOL
reply
Oh noes not sick. Get well soon. I knew something was wrong. You almost sound like you do in your first videos before you loosened up and got puntasticly silly, LOLNot a fan of butter beans and their ilk I'm afraid so I will have to substitute a different bean but I definitely want to try this. I'm not into the typical overly sweet Southern baked beans I grew up eating. Actually my fav baked beans are the ones that come in the Corky's pulled Bbq TV dinner, LOL. Savory with a touch of heat. Of course you wouldn't know anything about heat. LOL
reply
Arielle L
Chef John, I have to thank you for improving my marriage. My husband has become a true culinary enthusiast because of your videos. We clearly have very similar tastes to you and even dishes with ingredients I am usually skeptical of have come out amazing. He's constantly trying to perfect (and experiment) in the kitchen much to my enjoyment To further explain your influence, this morning he came over. Took hold of my pinky finger and gave it a tiny wiggle. I gave him a confused look and he announced. Un petite shaka shaka We both had a giggle.
reply
Chef John, I have to thank you for improving my marriage. My husband has become a true culinary enthusiast because of your videos. We clearly have very similar tastes to you and even dishes with ingredients I am usually skeptical of have come out amazing. He's constantly trying to perfect (and experiment) in the kitchen much to my enjoyment To further explain your influence, this morning he came over. Took hold of my pinky finger and gave it a tiny wiggle. I gave him a confused look and he announced. Un petite shaka shaka We both had a giggle.
reply
Giorgio JK
for us Greeks, cuisine and our foods is kinda a sacred thing. and is really really really really rare to see a non Greek to perfome dishes welll. first it was the chicken soup, after that the chicken in the oven, after that a tzatziki and now Gigantes (as we say it here in Greece. and you nailed all of them: ) i am really proud of you chef John just to inform you from places to places they put parsley instead of dill. and the tomato sauce amount is less (or even no sauce at all to some Islands. all versions are extremely delicious: )
reply
for us Greeks, cuisine and our foods is kinda a sacred thing. and is really really really really rare to see a non Greek to perfome dishes welll. first it was the chicken soup, after that the chicken in the oven, after that a tzatziki and now Gigantes (as we say it here in Greece. and you nailed all of them: ) i am really proud of you chef John just to inform you from places to places they put parsley instead of dill. and the tomato sauce amount is less (or even no sauce at all to some Islands. all versions are extremely delicious: )
reply
Jennifer 10
Hello ChefThank you so much for all of your videos and for the time, effort, expense and knowledge you share with us. Special thanks for this video in a natural speech pattern. It was so nice not to have to turn on CC shortly after hitting play. When I want to enjoy your videos fully, I have to watch your early videos again. Best wishes to you and your loved ones. My family has certainly reaped the pleasure of my preparing your recipes. After all this time, there are many favorites that are requested weekly.
reply
Hello ChefThank you so much for all of your videos and for the time, effort, expense and knowledge you share with us. Special thanks for this video in a natural speech pattern. It was so nice not to have to turn on CC shortly after hitting play. When I want to enjoy your videos fully, I have to watch your early videos again. Best wishes to you and your loved ones. My family has certainly reaped the pleasure of my preparing your recipes. After all this time, there are many favorites that are requested weekly.
reply
Ashley Ashley
Darn, I blew my beans out. Thought I give the beans a go in my pressure cooker to see if I could save some time. 5 minutes at full pressure and an hour of just sitting, they were soft and luxurious, but not ideal for this dish. No matter, I put it together anyway and will enjoy with my Mediterranean smoked chicken tonight. Sure looks nice, though. Wish I could attach a pic here. Thanks for the recipeOh, I used large Lima beans, my local grocery store is remodeling their bulk aisle and had nothing there.
reply
Darn, I blew my beans out. Thought I give the beans a go in my pressure cooker to see if I could save some time. 5 minutes at full pressure and an hour of just sitting, they were soft and luxurious, but not ideal for this dish. No matter, I put it together anyway and will enjoy with my Mediterranean smoked chicken tonight. Sure looks nice, though. Wish I could attach a pic here. Thanks for the recipeOh, I used large Lima beans, my local grocery store is remodeling their bulk aisle and had nothing there.
reply
Super Geek
Since acid inhibits bean tenderization, the beans won't get much more tender during the baking phase, with all that acidic tomato and vinegar in there. That's why you need to completely cook them first. Hack: If you ever screw up and start cooking beans in an acidic environment, and (after 2 hours) realize that they're still tough, FREEZE them. Then, once frozen, re-heat. They'll be fine. The freezing breaks down the cell walls, much like cooking, resulting in tender beans. You're welcome.
reply
Since acid inhibits bean tenderization, the beans won't get much more tender during the baking phase, with all that acidic tomato and vinegar in there. That's why you need to completely cook them first. Hack: If you ever screw up and start cooking beans in an acidic environment, and (after 2 hours) realize that they're still tough, FREEZE them. Then, once frozen, re-heat. They'll be fine. The freezing breaks down the cell walls, much like cooking, resulting in tender beans. You're welcome.
reply
kimon114
True story: When the Chernobyl disaster occurred in April of 86 the Greek government decreed that all spring crops should be destroyed and not consumed due to fear of contamination. So we actually did, but not my grandmother, not exactly. She did plow over everything but her gigantes beans. We had to lock her up to do it and she cursed us all the way through. She never forgave us. BTW this bean, meter for meter gives more food than anything that grows, and very good food indeed.
reply
True story: When the Chernobyl disaster occurred in April of 86 the Greek government decreed that all spring crops should be destroyed and not consumed due to fear of contamination. So we actually did, but not my grandmother, not exactly. She did plow over everything but her gigantes beans. We had to lock her up to do it and she cursed us all the way through. She never forgave us. BTW this bean, meter for meter gives more food than anything that grows, and very good food indeed.
reply
J Tellez
Hey Chef John, Thanks as always for your superb videos, delicious recipes and introducing me to foods I may of otherwise never heard of. I was wondering, as my food wish, could you possibly do a beef tendon recipe? I've been enjoying it in pho for years, but recently had it from Pepper Twins, in the Houston area, as a sauteed appetizer and absolutely loved it. I feel it is a very under utilized cut that deserves some love
reply
Hey Chef John, Thanks as always for your superb videos, delicious recipes and introducing me to foods I may of otherwise never heard of. I was wondering, as my food wish, could you possibly do a beef tendon recipe? I've been enjoying it in pho for years, but recently had it from Pepper Twins, in the Houston area, as a sauteed appetizer and absolutely loved it. I feel it is a very under utilized cut that deserves some love
reply
Vlasis T
Absolutely authentic Greek recipe. Use veg broth and it is vegan. I am a meat lover, but this is one of the dishes that stands on its own. Search for authentic Greek Giant Beams and Congrats Chef on doing your Greek research homework. Advanced Greek Grandma Tip: when boiling the beans, throw two whole cloves and later discard along with the bay leavesTip #2: Add diced carrots
reply
Absolutely authentic Greek recipe. Use veg broth and it is vegan. I am a meat lover, but this is one of the dishes that stands on its own. Search for authentic Greek Giant Beams and Congrats Chef on doing your Greek research homework. Advanced Greek Grandma Tip: when boiling the beans, throw two whole cloves and later discard along with the bay leavesTip #2: Add diced carrots
reply
temperatechimp
Take 3 teaspoons of honey + juice from a grated 2 ginger root + juice from one large lemon. Pour all liquids into a proper mug. Top up to halfway with cold water, and stir. Finally, top up with hot water, and stir. Drink while it is as bearably hot as possible. This'll take out anything that's making you feel bleahI hope you give it a try soon And, as aaalways.
reply
Take 3 teaspoons of honey + juice from a grated 2 ginger root + juice from one large lemon. Pour all liquids into a proper mug. Top up to halfway with cold water, and stir. Finally, top up with hot water, and stir. Drink while it is as bearably hot as possible. This'll take out anything that's making you feel bleahI hope you give it a try soon And, as aaalways.
reply
Add a review, comment
Other channel videos
