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Gigantes Plaki
Greek Giant Baked Beans
Gigantes Plaki are large, tender butter beans baked in a rich, aromatic tomato and herb sauce. This classic Greek taverna dish is hearty, comforting, and surprisingly simple to make, with the beans becoming incredibly creamy and flavorful as they bake.
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- 500 g Dried giant white beans (e.g., Greek Gigantes or large lima beans)(Ensure they are dried, not canned.)
- 800 g Crushed tomatoes or tomato passata(Two 400g cans or equivalent.)
- 1 large Yellow onion(Finely chopped.)
- 4-6 cloves Garlic(Minced.)
- 120 ml Extra virgin olive oil(Plus more for drizzling.)
- 1/2 cup Fresh parsley(Chopped, plus extra for garnish.)
- 2 tablespoons Fresh dill (optional)(Chopped.)
- 2 tablespoons Tomato paste(For depth of flavor.)
- 500 ml Water or vegetable broth(Approximately, adjust as needed.)
- 1 teaspoon Sugar(To balance acidity of tomatoes.)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Soak the beans: Rinse the dried giant beans thoroughly. Place them in a large bowl and cover with plenty of cold water (at least 3 inches above the beans). Let them soak overnight (8-12 hours). Drain and rinse the soaked beans.
â±ïž 8-12 hours (soaking) - 2
Pre-cook the beans: Place the drained beans in a large pot and cover with fresh cold water. Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours, or until the beans are tender but still hold their shape (they should not be mushy). You should be able to easily pierce a bean with a fork. Drain the beans and set aside.
â±ïž 1.5 hours - 3
Prepare the sauce base: While the beans are cooking, heat half of the olive oil (60ml) in a large skillet or pot over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 8-10 minutes. Add the minced garlic and tomato paste, and cook for another 1-2 minutes until fragrant, stirring constantly to prevent burning.
â±ïž 10-12 minutes - 4
Build the sauce: Stir in the crushed tomatoes (or passata), sugar, salt, and pepper. Add about half of the chopped parsley and the optional dill. Bring the sauce to a gentle simmer and cook for 10 minutes, allowing the flavors to meld.
â±ïž 10 minutes - 5
Combine and adjust liquid: Add the pre-cooked beans to the sauce. Stir gently to coat. Pour in the water or vegetable broth. The liquid should mostly cover the beans; add a little more if needed. Taste and adjust seasoning with salt and pepper.
â±ïž 5 minutes - 6
Bake the Gigantes: Preheat your oven to 180°C (350°F). Pour the bean and sauce mixture into a large baking dish (a 9x13 inch or similar size works well). Drizzle the remaining olive oil (60ml) over the top. Cover the dish tightly with foil.
â±ïž 10 minutes - 7
First bake: Bake for 1 hour, covered. This allows the beans to absorb the sauce and become incredibly creamy.
â±ïž 1 hour - 8
Second bake: Remove the foil and continue baking for another 30-45 minutes, or until the sauce has thickened slightly and the top of the beans looks golden and slightly caramelized. The beans should be very tender and creamy.
â±ïž 30-45 minutes - 9
Rest and serve: Let the Gigantes Plaki rest for at least 15-20 minutes before serving. This allows the flavors to settle and the sauce to thicken further. Garnish generously with the remaining fresh parsley. Serve warm or at room temperature.
â±ïž 20 minutes (resting)
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- âThe beans should be tender and creamy, not mushy or hard. Adjust pre-cooking time as needed.
- âDon't skimp on the olive oil; it adds richness and flavor.
- âGigantes Plaki often tastes even better the next day, making it ideal for make-ahead meals.
- âFor a deeper tomato flavor, use a good quality tomato paste and consider adding a bay leaf during the sauce simmering stage (remove before baking).
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- Add crumbled feta cheese on top during the last 15 minutes of baking.
- Stir in some chopped Kalamata olives before baking.
- For a heartier dish, add chunks of Greek sausage (loukaniko) to the sauce before baking.