📝 About This Recipe
A cornerstone of the Greek meze table, Gigantes Plaki transforms humble dried beans into a luxurious, melt-in-your-mouth delicacy. These 'giant' beans are slow-cooked in a vibrant, herb-infused tomato sauce until they are creamy on the inside and slightly caramelized on the edges. Infused with high-quality Greek olive oil and aromatic vegetables, this dish is a testament to the beauty of Mediterranean plant-based cooking.
🥗 Ingredients
The Beans
- 500 grams Gigantes beans (dried giant lima or butter beans)
- 2 pieces Bay leaf (dried)
The Aromatics and Sauce
- 3/4 cup Extra virgin olive oil (divided; use high quality)
- 2 large Red onions (finely diced)
- 4 pieces Garlic cloves (minced)
- 2 medium Carrots (thinly sliced into rounds)
- 2 pieces Celery stalks (finely chopped)
- 400 grams Canned crushed tomatoes (high-quality San Marzano or Greek brands)
- 2 tablespoons Tomato paste (concentrated)
- 1 teaspoon Honey (to balance acidity)
- 1 tablespoon Dried oregano (Greek wild oregano is best)
- 1 piece Cinnamon stick (optional, for subtle warmth)
- to taste Sea salt
- 1/2 teaspoon Black pepper (freshly cracked)
The Finishing Touches
- 1/2 cup Fresh parsley (finely chopped)
- 1/4 cup Fresh dill (finely chopped)
- 100 grams Feta cheese (crumbled, for serving)
👨🍳 Instructions
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1
Place the dried gigantes beans in a large bowl and cover with at least 3 inches of cold water. Let them soak for at least 12 hours or overnight to ensure even cooking.
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2
Drain and rinse the soaked beans. Place them in a large pot, cover with fresh water, and add the bay leaves. 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, heat 1/2 cup of olive oil over medium heat. Add the onions, carrots, and celery. Sauté for about 8-10 minutes until the vegetables are softened and translucent.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, allowing the paste to darken slightly and lose its raw metallic taste.
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6
Add the crushed tomatoes, honey, 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, reserving about 1 cup of the cooking liquid. Discard the bay leaves.
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8
Transfer the beans to a large ovenproof baking dish (a ceramic or glass baking pan works perfectly). Pour the tomato sauce over the beans.
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9
Add the reserved bean water 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 the rich, 'plaki' style finish.
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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 too dry, add a splash more water.
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12
The dish is ready when the beans are buttery-soft and the sauce has thickened into a rich, oily glaze with slightly browned beans on top.
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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 sauce.
💡 Chef's Tips
Always use dried beans rather than canned for the authentic creamy texture; canned beans often turn to mush in the long oven bake. Don't be afraid of the olive oil quantity; 'Plaki' refers to a style of cooking in oil and tomatoes, and it is essential for the mouthfeel. If you can't find Greek Gigantes, large Lima beans or Corona beans are the best substitutes. Salt your beans only after they have softened during the initial boil; salting too early can result in tough skins. For an extra depth of flavor, add a splash of white wine to the vegetables before adding the tomatoes.
🍽️ Serving Suggestions
Serve at room temperature with a thick slice of crusty sourdough bread to mop up the olive oil and tomato sauce. Pair with a crisp, acidic white wine like an Assyrtiko from Santorini to cut through the richness. Top with generous crumbles of salty Greek Feta cheese and a few Kalamata olives. Serve as part of a meze platter alongside Tzatziki, grilled octopus, and stuffed grape leaves. Leftovers are even better the next day as the flavors continue to develop in the fridge.