Gigantes plaki is classic Greek pantry cooking: a jar of giant beans and a tomato sauce that can always stretch to feed one more plate. It is the kind of humble, generous dish that makes any table feel more thought-out than it was.
It sits comfortably next to our other Greek recipes like Avgolemono (recipe on the site) and Dakos (recipe on the site). It is baked low and slow until the beans turn creamy and the tomato sauce reduces into something almost jammy, finished with fresh dill. It is traditionally part of a meze spread, but with good bread and feta it makes a full dinner.
Giant beans (gigantes, sometimes labeled elephant beans or large lima beans) can be found at Greek and Middle Eastern grocers in the US, or ordered online; if you’re in a pinch, large dried lima beans or butter beans from a regular supermarket work almost as well.
Gigantes Plaki Recipe
Ingredients
- 1 pound dried gigantes beans (or large lima or butter beans), soaked overnight in plenty of water
- 1/3 cup olive oil, plus more for drizzling
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 cup chopped fresh dill, plus more for serving
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
- Crumbled feta, for serving (optional)
Instructions
- Drain the soaked beans, place them in a large pot, and cover with fresh water by about 2 inches. Bring to a boil, then reduce to a simmer and cook, uncovered, for 45 to 60 minutes, until just tender but not falling apart. Drain and set aside.
- Preheat the oven to 350°F. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the onion, garlic, carrot and celery, and cook until softened, about 8 minutes.
- Stir in the crushed tomatoes, tomato paste, oregano, salt and pepper. Simmer for 10 minutes to let the flavors come together.
- Add the cooked beans to the sauce, along with the dill and parsley, and stir gently to combine. If the mixture looks dry, add a splash of the reserved bean cooking liquid or water.
- Drizzle with a little more olive oil, cover with a lid or foil, and bake for 35 to 40 minutes, until bubbling and the beans have absorbed most of the sauce.
- Uncover for the last 10 minutes to let the top caramelize slightly. Let rest for 10 minutes before serving, topped with extra dill and crumbled feta if using.
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