📝 About This Recipe
Transport your senses to a seaside taverna with Gigantes Plaki, a quintessential Greek dish that transforms humble giant white beans into a luxurious, melt-in-your-mouth delicacy. These 'giants' are slow-baked in a rich, herby tomato sauce infused with high-quality olive oil, sweet cinnamon, and aromatic oregano until they become incredibly creamy. It is a vibrant, heart-healthy masterpiece of the Mediterranean diet that celebrates the beauty of slow cooking and simple, rustic ingredients.
🥗 Ingredients
The Beans
- 500 grams Gigantes beans (dried giant butter beans or lima beans, soaked overnight)
- 2 pieces Bay leaf (fresh or dried)
The Tomato Sauce
- 3/4 cup Extra virgin olive oil (divided; use the best quality available)
- 2 medium Red onions (finely diced)
- 4 pieces Garlic cloves (thinly sliced)
- 2 medium Carrots (finely diced for sweetness)
- 2 pieces Celery stalks (finely diced)
- 400 grams Canned crushed tomatoes (high-quality San Marzano or Greek brands)
- 1 tablespoon Tomato paste (double concentrated)
- 1 teaspoon Honey or sugar (to balance the acidity)
- 1 piece Cinnamon stick (small)
- 1 tablespoon Dried Greek oregano (rubbed between palms to release oils)
- 1/2 teaspoon Smoked paprika (adds a subtle depth)
- to taste Salt and freshly ground black pepper
Fresh Herbs and Garnish
- 1/2 cup Fresh flat-leaf parsley (finely chopped)
- 1/4 cup Fresh dill (finely chopped)
- 100 grams Feta cheese (optional, for crumbling on top)
👨🍳 Instructions
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1
Drain the beans that have been soaking for at least 12 hours. Rinse them under cold water to remove any impurities.
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2
Place the beans in a large pot and cover with at least 2 inches of fresh water. Add the bay leaves and bring to a vigorous boil.
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3
Skim off any foam that rises to the surface. Reduce heat to medium-low and simmer for 45-60 minutes until the beans are tender but not falling apart. They should still hold their shape.
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4
While the beans simmer, preheat your oven to 180°C (350°F).
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5
In a large skillet, heat 1/2 cup of olive oil over medium heat. Add the onions, carrots, and celery, sautéing for 8-10 minutes until soft and translucent.
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6
Stir in the sliced garlic and tomato paste. Cook for 2 minutes until the paste darkens and smells fragrant.
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7
Add the crushed tomatoes, honey, cinnamon stick, paprika, and dried oregano. Simmer the sauce for 10 minutes to allow the flavors to meld.
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8
Drain the cooked beans, reserving 1.5 cups of the bean cooking liquid. Discard the bay leaves.
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9
Transfer the beans to a large ceramic baking dish or 'gastra'. Pour the tomato sauce over the beans and gently toss to combine.
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10
Add the reserved bean cooking liquid and the remaining 1/4 cup of olive oil. Season generously with salt and pepper.
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11
Bake in the center of the oven for 1 hour to 1 hour 15 minutes. Check halfway through; if the beans look dry, add a splash more hot water.
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12
The dish is ready when the beans are buttery-soft and most of the liquid has been absorbed into a thick, syrupy sauce, leaving the top beans slightly caramelized.
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13
Remove from the oven and discard the cinnamon stick. Stir in the fresh parsley and dill while the dish is still hot.
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14
Allow the dish to rest for at least 15-20 minutes before serving. This is crucial as the beans will continue to absorb the flavors as they cool slightly.
💡 Chef's Tips
Don't rush the soaking; 12-24 hours ensures the beans cook evenly and prevents the skins from bursting. Use high-quality Greek olive oil—it is essentially a main ingredient, providing the characteristic silky mouthfeel. If you can't find Gigantes, Large Lima beans or Cannellini beans work, though the texture will be less meaty. Avoid over-stirring the beans once they are in the baking dish to keep them whole and beautiful. This dish tastes even better the next day, making it an ideal candidate for meal prep or entertaining.
🍽️ Serving Suggestions
Serve at room temperature with a thick slice of crusty sourdough bread to mop up the olive oil and tomato sauce. Top with a generous crumble of barrel-aged Greek Feta for a salty, creamy contrast. Pair with a crisp, chilled glass of Assyrtiko or a light Greek Rosé. Serve as part of a Meze platter alongside Kalamata olives, cucumber salad, and grilled octopus. Accompany with a side of steamed wild greens (Horta) drizzled with lemon juice.