📝 About This Recipe
Gigantes Plaki is a cornerstone of Greek 'Lathera' cuisine, featuring colossal white beans slow-baked in a rich, aromatic tomato sauce until they become buttery and melt-in-your-mouth tender. This rustic Mediterranean masterpiece balances the sweetness of caramelized onions and carrots with the brightness of fresh dill and a generous pour of high-quality extra virgin olive oil. It is a hearty, heart-healthy dish that tastes even better the next day, capturing the true essence of a Greek seaside taverna.
🥗 Ingredients
The Beans
- 500 grams Dried Giant Lima Beans (Gigantes) or Large Butter Beans (soaked in water for at least 12 hours)
- 2 pieces Bay Leaf
The Aromatic Tomato Sauce
- 3/4 cup Extra Virgin Olive Oil (divided use; high quality is essential)
- 2 large Red Onions (finely diced)
- 4 pieces Garlic Cloves (thinly sliced)
- 2 medium Carrots (finely diced)
- 2 pieces Celery Stalks (finely diced)
- 400 grams Canned Crushed Tomatoes (or pulsed whole peeled tomatoes)
- 2 tablespoons Tomato Paste
- 1 teaspoon Honey or Sugar (to balance acidity)
- 1 tablespoon Dried Oregano (preferably Greek)
- 1/4 teaspoon Cinnamon (ground; adds a subtle warmth)
- 1/2 cup Fresh Parsley (finely chopped)
- 1/4 cup Fresh Dill (finely chopped)
- to taste Sea Salt and Black Pepper
👨🍳 Instructions
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1
Drain the soaked beans and rinse them thoroughly under cold running water.
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2
Place the beans in a large pot, cover with plenty of fresh water, and add the bay leaves. Bring to a boil, then reduce heat and simmer for 45-60 minutes until the beans are tender but not falling apart. Skim off any foam that rises to the top.
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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 sauté pan, heat 1/2 cup of the olive oil over medium heat. Add the onions, carrots, and celery, cooking for 8-10 minutes until soft and translucent.
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5
Stir in the sliced garlic and tomato paste. Cook for 2 minutes until the paste turns a deep brick red and smells toasted.
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6
Add the crushed tomatoes, honey, oregano, cinnamon, 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, reserving about 1.5 cups of the cooking liquid.
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8
Transfer the beans to a large baking dish (rectangular ceramic or a traditional clay pot works best). Pour the tomato sauce over the beans.
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9
Add the fresh parsley and dill to the dish, along with the reserved bean cooking liquid. Stir gently to combine everything without breaking the beans.
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10
Drizzle the remaining olive oil over the top. This creates a beautiful 'plaki' crust.
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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.
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12
The dish is done when the beans are creamy-soft, the sauce has thickened significantly, and the top has slightly caramelized. If it looks too dry, add a splash of water; if too wet, bake a bit longer.
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13
Remove from the oven and let the dish rest for at least 15 minutes before serving. This allows the beans to absorb the remaining juices.
💡 Chef's Tips
Always use dried beans rather than canned for the best creamy texture; canned beans often turn to mush during the long bake. Don't be afraid of the olive oil—it is a 'lathero' (oily) dish, and the oil is what creates the luxurious mouthfeel. If you can't find Greek Gigantes, 'Large Butter Beans' or 'Great Northern' beans are the best substitutes. Add the salt only after the beans have softened during the initial boil, as salting too early can toughen the skins. For an extra layer of flavor, add a splash of white wine to the vegetables while they are sautéing.
🍽️ Serving Suggestions
Serve at room temperature with a large slab of creamy Greek Feta cheese on the side. Pair with crusty sourdough bread to soak up every drop of the savory tomato and olive oil sauce. Serve alongside a crisp Horiatiki (Greek Village Salad) for a refreshing contrast. Accompanied by a glass of chilled Assyrtiko or a light, dry Rosé. Top with a few Kalamata olives and a final sprinkle of fresh dill just before serving.