I am a cheat, and there is no point denying it.

Canned beans had no place in Mom’s kitchen, but they’re right at home in mine. I can blame years of long hours at work with too little time left for cooking.

Or I can be honest and just call myself lazy.

The fact is, dry beans that are soaked and boiled until they’re just right are a joy — and they’re great for you. Plenty of fiber and protein, with only as much sodium as your stingy fingers care to pinch.

The trick to getting satisfactory results with canned beans is to experiment with brands as well as types. Let’s face it: Some of this stuff is just mush, like little pellets of oatmeal.

But I’ve found consistently firm and flavorful beans in the least expected places. The store brand at our local supermarket, Publix, for example. Their Great Northern Beans suit me just fine for this recipe, a simple but delicious (and filling) appetizer or snack. Just be sure to rinse thoroughly to reduce the salt.

You think this is heresy? Mom would take your side.
I’ll just take a heaping bowl of plaki, nicely chilled, with a wedge of lemon.


Doug Kalajian
Plaki is a healthy bean and vegetable recipe that works well as an appetizer, main dish, or side dish.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Main Course, Side Dish
Servings 6 servings


  • 2 carrots (peeled and diced)
  • 2 stalks celery (diced)
  • 2 medium potatoes (peeled and diced)
  • 1 clove garlic (minced)
  • 1 6-oz. can tomato paste
  • dash salt
  • 2 15-oz. cans white beans (drained and rinsed)
  • 2 Tbsp. olive oil
  • 1 medium onion (thinly sliced)
  • lemon juice or lemon wedges (for serving, optional)


  • Blend the tomato paste with about 2 cups of water in a medium-sized pot. Bring to a boil. Add the carrots, celery, potatoes and garlic and reduce heat to medium. Cook, stirring occasionally, about 15 minutes or until vegetables are tender,
  • Add the beans and cook on medium-low heat, about 15-20 minutes more, stirring now and then. Remove pot from stove.
  • In a skillet, heat the olive oil. Saute the onion until golden brown, but not burned. Add to cooked plaki.
  • Serve warm, chilled or at room temperature with a squeeze of lemon juice or lemon wedges, if desired.
Tried this recipe?Let us know how it was!
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  1. Anonymous March 25, 2009 at 8:32 pm

    Sounds yummy! How long would you say it takes to cook the carrots, celery, potatoes and garlic?

  2. Douglas Kalajian March 25, 2009 at 9:14 pm

    About 10 to 15 minutes on medium heat. Good luck!

  3. Mary June 13, 2010 at 7:35 pm

    I never use canned beans, because it's unhealthy, for they put preservatives. I prefer to soak overnight and boil them,it's healthier and I have plenty of time for cooking, I don't blame other women who use canned beans because they don't have time they are working mothers like my mother did.

  4. Vahe Barsoum September 18, 2010 at 11:52 am

    Interesting, never tried Plaki with potatoes, but definitely worth a try.

  5. Unknown January 17, 2020 at 8:47 pm

    Many thanks for this healthy recipe!


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