📝 About This Recipe
Transport your senses to a seaside taverna with Gigantes Plaki, a quintessential Greek comfort dish that transforms humble giant beans into a luxurious, melt-in-your-mouth delicacy. These 'elephant beans' are slow-braised in a vibrant, herbed tomato sauce enriched with plenty of high-quality Greek olive oil until they become incredibly creamy and tender. It is a masterpiece of Mediterranean plant-based cooking, offering a heartiness that satisfies both the soul and the palate with every savory, aromatic bite.
🥗 Ingredients
The Beans
- 500 grams Dried Gigantes (Giant Lima Beans) (soaked overnight in plenty of water)
- 2 pieces Bay Leaves (for the initial boil)
The Aromatics & Sauce
- 3/4 cup Extra Virgin Olive Oil (use high quality Greek oil)
- 2 large Red Onion (finely diced)
- 4 cloves Garlic Cloves (minced)
- 2 medium Carrots (finely diced)
- 2 stalks Celery Stalks (finely diced)
- 2 tablespoons Tomato Paste (double concentrated)
- 400 grams Canned Crushed Tomatoes (or grated fresh ripe tomatoes)
- 1 teaspoon Honey (to balance the acidity)
- 1 tablespoon Dried Oregano (Greek wild oregano preferred)
- 1 small Cinnamon Stick (for a subtle warmth)
- 1 1/2 teaspoons Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Fresh Herbs & Garnish
- 1/2 cup Fresh Parsley (finely chopped)
- 1/4 cup Fresh Dill (finely chopped)
- 100 grams Feta Cheese (optional for serving)
👨🍳 Instructions
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1
Drain the soaked beans and rinse them thoroughly under cold water. Place them in a large pot and cover with fresh water by at least 2 inches.
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2
Bring the beans to a boil, then skim off any white foam that rises to the surface. Add the bay leaves, reduce heat to medium-low, and simmer for 45-60 minutes until the beans are tender but not falling apart.
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3
Preheat your oven to 350°F (175°C). While the beans are simmering, prepare your sauce base.
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4
In a large skillet or Dutch oven, heat 1/2 cup of the olive oil over medium heat. Sauté the onions, carrots, and celery for 8-10 minutes until softened and translucent.
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5
Stir in the minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly to 'toast' the paste and release its deep color.
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6
Add the crushed tomatoes, honey, cinnamon stick, dried oregano, salt, and pepper. Simmer the sauce for 10 minutes to allow the flavors to meld.
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7
Once the beans are ready, drain them but reserve 1.5 cups of the cooking liquid. Discard the bay leaves.
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8
Transfer the par-cooked beans into a large baking dish (roughly 9x13 inches). Pour the prepared tomato sauce over the beans.
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9
Add the reserved bean cooking liquid and half of the fresh parsley and dill. Stir gently to combine, ensuring the beans are mostly submerged.
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10
Drizzle the remaining 1/4 cup of olive oil over the top. This is the secret to a rich, silky 'Plaki' sauce.
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11
Cover the dish with foil and bake for 45 minutes. Then, remove the foil and bake for another 30-45 minutes. The beans are done when they are buttery-soft and the sauce has thickened and caramelized slightly on top.
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12
Remove from the oven and let the dish rest for at least 15 minutes. This allows the beans to absorb the remaining juices.
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13
Garnish with the remaining fresh parsley, dill, and a crumble of feta if desired. Serve warm or at room temperature.
💡 Chef's Tips
If you cannot find Greek Gigantes, large Butter Beans or Lima beans are the best substitute. Never salt the beans during the initial boiling phase, as this can toughen the skins and prevent them from softening. The 'Plaki' method relies on plenty of olive oil; do not be tempted to reduce the amount, as it creates the essential emulsion for the sauce. For a deeper flavor, make this dish a day in advance; the flavors develop beautifully overnight in the refrigerator. Ensure the beans are fully cooked before taking them out of the oven; they should mash easily against the roof of your mouth.
🍽️ Serving Suggestions
Serve with a thick slice of crusty sourdough or lagana bread to mop up the flavorful oil. Pairs perfectly with a crisp, chilled glass of Assyrtiko or a light Rosé. Serve alongside a simple Greek salad (Horiatiki) for a complete Mediterranean meal. Add a side of Kalamata olives and some marinated anchovies for a traditional meze spread. Excellent as a room-temperature side dish for grilled lamb or roasted chicken.