Gigantes Plaki (Greek Giant Baked Beans)

🧂 Ingredients

• 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

👨‍🍳 Instructions

1. 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.

   ⏱️ 8-12 hours (soaking)
2. 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.

   ⏱️ 1.5 hours
3. 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.

   ⏱️ 10-12 minutes
4. 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.

   ⏱️ 10 minutes
5. 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.

   ⏱️ 5 minutes
6. 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.

   ⏱️ 10 minutes
7. 7

   First bake: Bake for 1 hour, covered. This allows the beans to absorb the sauce and become incredibly creamy.

   ⏱️ 1 hour
8. 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.

   ⏱️ 30-45 minutes
9. 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.

   ⏱️ 20 minutes (resting)

💡 Pro Tips

• ✓The beans should be tender and creamy, not mushy or hard. Adjust pre-cooking time as needed.
• ✓Don't skimp on the olive oil; it adds richness and flavor.
• ✓Gigantes Plaki often tastes even better the next day, making it ideal for make-ahead meals.
• ✓For a deeper tomato flavor, use a good quality tomato paste and consider adding a bay leaf during the sauce simmering stage (remove before baking).

🔄 Variations

• 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.

🥗 Nutrition

Per serving