There's something deeply comforting about a dish that's been perfected over centuries, and gigantes plaki is exactly that: a warm, rich, and hearty plate of white beans baked in a luscious tomato sauce with olive oil and lots of herbs. It's simple to make but very delicious.
Whether you're looking for a meatless main, a side dish for your next Mediterranean feast, or just something cozy for a Sunday supper, this recipe delivers big time.
Gigantes plaki is one of the most beloved staples of Greek home cooking, often gracing the table at family gatherings, meze spreads, and special holidays. You'll find it particularly popular during fasting periods like Lent, since it's naturally vegan.
This recipe is part of the many Greek naturally vegan dishes like this peas and potato stew, these stuffed onions and this swiss chard pie.
This way of cooking beans with broth is popular in other countries, like Serbia, where they make these delicious baked beans with caramelized onions.
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Ingredients
The beauty of gigantes plaki lies in its simplicity. Simple ingredients, but lots of flavour.
- Gigantes (giant beans, butter or lima beans) - The star of the dish, these beans soak up all the rich tomato and herb flavors.
- Onions - Provide a sweet, savory base that balances the acidity of the tomatoes.
- Garlic - Infuses the sauce with aromatic depth and a hint of pungency.
- Tomatoes (fresh or canned) - The backbone of the sauce, bringing brightness and body.
- Tomato paste - Concentrates the tomato flavor and thickens the sauce.
- Fresh parsley - Adds freshness and a pop of color to the finished dish.
- Fresh Dill - Offers a delicate, slightly sweet herbal note that's classic in Greek cooking.
- Oregano - Brings earthy, peppery undertones that tie the flavors together.
- Extra virgin olive oil - Essential for richness, mouthfeel, and authentic Mediterranean flavor.
See recipe card for quantities.
Instructions
We're using cooked canned beans for convenience. If using dry beans: Soak them first, place the giant beans in water overnight until plump. Then drain, rinse, and simmer the beans in water until tender but not mushy.
Preheat the oven to 375F/190C
Prepare the vegetables - Chop the carrot into cubes, finely chop the onion and garlic cloves.
In a pan, heat up 3 tablespoon of olive oil. Add chopped onion with a pinch of salt and cook for 5 minutes.
Add minced garlic and cook for 1 minute. Then stir in the tomato paste and cook for 1-2 minutes.
Stir in diced carrot, canned tomatoes, and oregano. Let it cook for 5 minutes, then stir in the beans, together with fresh parlsey and dill and make sure they are coated by the sauce.
If your pan cannot go in the oven, transfer to a baking dish. Cover with vegetable broth until the beans are mostly covered. Bake 45-50 minutes until the sauce has thickened. Remove from the oven and sprinkle with extra parsley and olive oil.
Hint: Don't skimp on the olive oil! it's what makes the sauce glossy and deeply flavorful. A drizzle after baking takes this dish over the top.
Variations
Spicy - Add chili flakes or diced fresh chili to the sauce for a gentle kick.
Deluxe - Top with crumbled vegan feta
See this moroccan version of this recipe on my website!
Equipment
You can use a ceramic baking dish, which holds heat evenly and keeps the beans creamy or a round baking tray. The tray I use is this size: 10.63x9.63x1.5 inches
A dutch oven or cast iron oven also works well if you want to go straight from stovetop to oven. If you're interested, here's my favorite.
Storage
Gigantes plaki actually tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently in the oven or on the stovetop with a splash of water or olive oil.
DID YOU MAKE THIS RECIPE?
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Greek Baked Butter Beans - Gigantes Plaki
Ingredients
- 4 tablespoon olive oil
- 1 white or red onion
- 1 garlic clove
- 2 tablespoon tbsp tomato paste
- 1 carrot chopped
- ½ can crushed tomatoes 200g
- ½ teaspoon oregano
- 2 tablespoon fresh parsley finely chopped, plus more for topping
- 1 tablespoon fresh dill finely chopped
- 2 cans of large white beans like butter or lima beans 400g/14oz
- Hot vegetable broth or water
- salt to taste
Instructions
- We're using cooked canned beans for convenience. If using dry beans: Soak them first, place the giant beans in water overnight until plump. Then drain, rinse, and simmer the beans in water until tender but not mushy.
- Prepare the vegetables - Chop the carrot into cubes, finely chop the onion and garlic cloves.1 white or red onion, 1 garlic clove, 1 carrot
- Preheat the oven to 375F/190C
- In a pan, heat up 3 tablespoon of olive oil. Add chopped onion with a pinch of salt and cook for 5 minutes. Add minced garlic and cook for 1 minute. Then stir in the tomato paste and cook for 1-2 minutes. Stir in diced carrot, canned tomatoes, and oregano. Let it cook for 5 minutes, then stir in the beans, together with chopped fresh parlsey and dill and make sure they are coated by the sauce. Adjust with salt.4 tablespoon olive oil, 2 tablespoon tbsp tomato paste, ½ can crushed tomatoes, ½ teaspoon oregano, 2 tablespoon fresh parsley, 1 tablespoon fresh dill, 2 cans of large white beans like butter or lima beans, salt to taste
- If you pan cannot go in the oven, transfer to a baking dish. Cover with vegetable brot until the beans are mostly covered. Bake for 45-50 minutes until the sauce has thickened. Remove from the oven and sprinkle with extra parsley and a drizzle olive oil. It's great with some bread!Hot vegetable broth or water
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