📝 About This Recipe
A cornerstone of the Greek 'meze' table, Gigantes Plaki features 'Gigantes' (giant) beans oven-baked until they become buttery, creamy, and irresistibly tender. This dish celebrates the Mediterranean trinity of high-quality extra virgin olive oil, sun-ripened tomatoes, and fragrant herbs, resulting in a sauce so thick and jammy it begs for a crusty loaf of bread. Whether served as a hearty appetizer or a plant-based main, these beans offer a soul-warming taste of the Aegean countryside.
🥗 Ingredients
The Beans
- 500 grams Dried Gigantes or Large Lima Beans (soaked in water for at least 12 hours)
- 2 pieces Bay Leaves (fresh or dried)
- 1 teaspoon Sea Salt (for the boiling water)
The Aromatics and Sauce
- 3/4 cup Extra Virgin Olive Oil (high quality Greek oil is best)
- 2 medium Red Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 2 medium Carrots (finely diced for sweetness)
- 2 pieces Celery Stalks (finely diced)
- 400 grams Canned Crushed Tomatoes (or grated fresh vine-ripened tomatoes)
- 2 tablespoons Tomato Paste
- 1 teaspoon Honey or Sugar (to balance the acidity)
- 1 teaspoon Dried Oregano (preferably Greek wild oregano)
- 1/4 teaspoon Ground Cinnamon (the secret ingredient for depth)
- 1/2 cup Fresh Parsley (finely chopped)
- 1/4 cup Fresh Dill (finely chopped)
For Garnish
- 100 grams Feta Cheese (crumbled, optional)
- 1 tablespoon Fresh Parsley (for a pop of color)
👨🍳 Instructions
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1
Drain the soaked beans and rinse them under cold water. Place them in a large pot and cover with fresh water by at least 3 inches.
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2
Add the bay leaves to the pot. Bring to a boil, then reduce heat to medium-low and simmer for 45-60 minutes. The beans should be tender but not falling apart.
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3
While the beans simmer, preheat your oven to 180°C (350°F).
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4
In a large skillet or wide saucepan, heat half of the olive oil over medium heat. Sauté the onions, carrots, and celery until softened and translucent, about 8-10 minutes.
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5
Add the minced garlic and tomato paste to the skillet. Stir constantly for 2 minutes to cook out the raw taste of the paste and release the garlic's aroma.
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6
Pour in the crushed tomatoes, honey, oregano, cinnamon, and half of the fresh herbs (parsley and dill). Season with salt and black pepper. Simmer the sauce for 10 minutes until slightly thickened.
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7
Once the beans are ready, drain them, but reserve 1 cup of the bean cooking water.
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8
Transfer the drained beans into a large ceramic baking dish or a deep roasting pan. They should ideally sit in a single or double layer.
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9
Pour the prepared tomato sauce over the beans. Add the reserved bean water and the remaining olive oil. Stir gently to ensure every bean is coated.
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10
Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
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11
Remove the foil and give the beans a gentle stir. Continue baking uncovered for another 30-45 minutes. The sauce should be thick, and the beans on top should be slightly caramelized and 'honeyed'.
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12
Remove from the oven and let the dish rest for at least 15 minutes before serving. This allows the beans to absorb the remaining oils and flavors.
💡 Chef's Tips
Always use dried beans rather than canned; the texture of a slow-cooked dried Gigante bean is incomparably creamy. Don't be shy with the olive oil—it is essential for the 'Plaki' style of cooking and creates the signature silky mouthfeel. If you can't find Greek Gigantes, 'Large Lima Beans' or 'Butter Beans' are the best substitutes. If the sauce looks too dry during the uncovered baking stage, add a splash of hot water to keep the beans moist. This dish tastes even better the next day after the flavors have had time to fully marry.
🍽️ Serving Suggestions
Serve at room temperature as part of a meze platter with Kalamata olives and tzatziki. Pair with a thick slice of toasted sourdough or traditional 'Horiatiko' bread to soak up the sauce. Crumble high-quality sheep's milk feta over the top just before serving for a salty contrast. Enjoy alongside a glass of chilled Assyrtiko or a light Greek red wine. Serve as a side dish to grilled octopus or roasted lamb.