Greek Gigantes Plaki (Baked Giant Beans)

Greek Gigantes Plaki (Baked Giant Beans)

A hearty, flavorful vegetarian dish from Greece — creamy butter beans slow-baked in a rich tomato-herb sauce. Perfect as a main dish or meze with bread!

Ingredients

2 cups dried giant beans (Gigantes) or large butter beans

1 medium onion, finely chopped

2–3 cloves garlic, minced

1 (14 oz / 400 g) can crushed tomatoes

3 tbsp extra virgin olive oil

1 tbsp tomato paste

1 medium carrot, diced

½ cup fresh parsley, chopped

1 tsp dried oregano

1 tsp dried dill or fresh dill

Salt and black pepper to taste

1 cup hot water or vegetable broth

Instructions

Soak the Beans:
Soak dried beans overnight in plenty of water. Drain and rinse.

Boil Until Tender:
Place beans in a large pot, cover with fresh water, and simmer for 45–60 minutes until soft but not mushy. Drain and set aside.

Prepare the Sauce:
In a large skillet, heat olive oil over medium heat.
Sauté onion, garlic, and carrot until softened.
Add tomato paste, stir for a minute, then add crushed tomatoes, parsley, oregano, dill, salt, pepper, and broth.
Simmer for 10–15 minutes until slightly thickened.

Combine and Bake:
Preheat oven to 375°F (190°C).
In a baking dish, combine the beans and sauce. Mix gently.
Drizzle with more olive oil.
Bake uncovered for 45 minutes, until the top is lightly caramelized and the sauce is thick.

Serve:
Serve warm or at room temperature, garnished with fresh parsley or dill.
Enjoy with crusty bread, feta cheese, or olives.

Chef’s Tip

This dish gets better the next day — the flavors deepen beautifully.

You can use canned butter beans to save time (bake only 25–30 minutes).