1. Food
Baked Beans with TomatoesBeans are a staple in the Greek diet and Yigandes Plaki is one of my personal favorites. It is a classic in both Greek home cooking and in restaurants all over Greece. As with most dishes that are prepared by great Greek home cooks and chefs, the herbs, spices, and seasonings may vary, depending on the region and on the cook's preferences. This is the version I learned when I first came to Greece more than 30 years ago, and I've stuck with it all that time.

Made with beans, tomatoes, onion, a little garlic, and parsley, it can be made ahead of time and keeps well for a few days. It can be served it as a main dish, appetizer, or meze, and can be eaten warm or at room temperature (we even take it on picnics); it's easy on the pocketbook, and it tastes wonderful.

The recipe calls for yigandes (also spelled gigantes) beans, generally available in Greek or ethnic markets. If you can't find them, use the largest giant dried lima beans possible.

Photo Jim Stanfield

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