Recipes › Greek Gigantes Plaki
Greek Gigantes Plaki
The great Greek baked bean dish: large lima beans slow-cooked in a rich tomato sauce with olive oil, onion, garlic, and fresh herbs until the beans are creamy and the sauce is thick and caramelized around the edges. Gigantes plaki is a staple of Greek meze tables, and for good reason — it is extraordinary. Serve warm with crusty bread for a complete vegetarian meal.
Ingredients
- 1 lb dried large lima beans or gigantes beans, soaked overnight in cold water, drained; or use 3 cans (15 oz each) of butter beansCanned butter beans dramatically reduce cook time
- 28 oz crushed tomatoes, 1 can
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- ⅓ cup extra-virgin olive oil, divided
- ½ cup fresh parsley, roughly chopped
- 3 tbsp fresh dill, roughly chopped (optional)
- 1 tsp dried oregano
- 1 tsp sugarOmit for strict low-sugar
- 1½ tsp salt
- ½ tsp black pepper
Method
- If using dried beans: drain soaked beans and simmer in fresh water for 45-60 minutes until just tender but not fully cooked. Drain. If using canned: drain and rinse. Preheat oven to 375°F.About 60 min
- Heat 3 tbsp olive oil in a large oven-safe pan or Dutch oven over medium heat. Cook onion for 7-8 minutes until soft and golden. Add garlic and oregano, cook 1 minute.About 10 min
- Add crushed tomatoes, sugar, salt, and pepper. Simmer for 5 minutes. Fold in the par-cooked or canned beans. Add enough water to just cover the beans (about 0.5 cup). Drizzle remaining olive oil over the top.About 8 min
- Transfer to oven and bake uncovered for 45-55 minutes until the sauce is thick and starting to caramelize at the edges and the beans are completely tender. Remove from oven and fold in parsley and dill. Rest 10 minutes before serving.About 55 min
Tips
- Greek-style olive oil is the soul of this dish — use a generous amount and a good-quality bottle.
- The edges should look slightly dried and caramelized by the end — this is correct and delicious.
- Serve at room temperature with a drizzle of fresh olive oil and extra parsley.
Ring the changes
- Add 4 oz of crumbled feta on top in the last 10 minutes of baking for a salty, creamy contrast.
- Stir in a handful of chopped spinach or kale with the parsley at the end for extra greens.
Keeping it
Refrigerate for up to 5 days. The flavor deepens considerably overnight. Serve at room temperature or gently reheated.
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