📝 About This Recipe
A cornerstone of the Greek 'meze' table, Gigantes Plaki features buttery, oversized lima beans slow-roasted in a rich, aromatic tomato sauce. This traditional dairy-free dish transforms humble legumes into a luxurious experience through the use of high-quality Greek olive oil and fresh Mediterranean herbs. The result is a melt-in-your-mouth texture with a caramelized, savory crust that captures the sun-drenched flavors of the Aegean coast.
🥗 Ingredients
The Beans
- 500 grams Dried Gigantes (Giant Lima Beans) (soaked in water for at least 12 hours)
- 2 pieces Bay leaf (fresh or dried)
The Tomato Sauce
- 3/4 cup Extra virgin olive oil (divided; use high-quality Greek oil if possible)
- 2 medium Red onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 2 small Carrots (finely diced for sweetness)
- 2 pieces Celery stalks (finely diced)
- 400 grams Canned crushed tomatoes (or pulsed whole peeled tomatoes)
- 1 tablespoon Tomato paste (for depth of flavor)
- 1 teaspoon Honey or sugar (to balance the acidity)
- 1 tablespoon Dried oregano (Greek wild oregano is best)
- 1 small piece Cinnamon stick (optional, for authentic warmth)
- 1 teaspoon Sea salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
Finishing and Garnish
- 1/2 cup Fresh parsley (finely chopped)
- 1/4 cup Fresh dill (finely chopped)
- 1 cup Boiling water (as needed for the baking process)
👨🍳 Instructions
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1
After soaking the beans overnight, drain and rinse them thoroughly under cold water.
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2
Place the beans in a large pot with the bay leaves and cover with plenty of fresh water (about 2 inches above the beans). Bring to a boil, then reduce heat and simmer for 45-60 minutes until 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 pan, heat 1/2 cup of olive oil over medium heat. Add the onions, carrots, and celery, sautéing for about 8-10 minutes until softened and translucent.
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5
Add the minced garlic and tomato paste to the vegetables. Stir constantly for 2 minutes to cook out the raw taste of the paste and release the garlic aroma.
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6
Pour in the crushed tomatoes, honey (or sugar), dried oregano, cinnamon stick, salt, and pepper. Simmer the sauce for 10 minutes to allow the flavors to meld.
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7
Drain the cooked beans, discarding the bay leaves, and transfer them into a large baking dish (roughly 9x13 inches).
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8
Pour the prepared tomato sauce over the beans and stir gently to combine. Add the fresh parsley and dill, mixing well.
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9
Add about 1 cup of boiling water to the dish—the beans should be mostly submerged but not swimming in liquid. Drizzle the remaining 1/4 cup of olive oil over the top.
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10
Cover the dish tightly with foil and bake for 45 minutes.
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11
Remove the foil and continue baking for another 45-60 minutes. The beans are ready when they are creamy inside, the sauce has thickened significantly, and a light crust has formed on top.
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12
Remove from the oven and let the dish rest for at least 15-20 minutes before serving. This allows the sauce to set and the flavors to intensify.
💡 Chef's Tips
Do not salt the water when boiling the beans initially, as this can toughen the skins. If you cannot find Greek 'Gigantes', large dried butter beans or lima beans are the best substitute. For the best texture, ensure you don't overcook the beans during the initial boiling phase; they should be 'al dente' before going into the oven. Quality olive oil is a main ingredient, not just a cooking fat—use the best extra virgin oil you have for that signature silky mouthfeel. If the sauce looks too dry during the final 30 minutes of baking, add a splash more boiling water.
🍽️ Serving Suggestions
Serve at room temperature with a thick slice of crusty sourdough bread to mop up the sauce. Pair with a crisp, dry Greek white wine like Assyrtiko or a chilled Rosé. Serve as part of a meze platter alongside kalamata olives, roasted red peppers, and dolmades. For those who aren't strictly dairy-free, a side of tangy feta cheese complements the sweetness of the tomatoes beautifully. A fresh green salad with a lemon-tahini dressing makes for a perfect light lunch accompaniment.