Gigantes Plaki

Giant, buttery beans baked slowly in a rich tomato sauce with herbs and olive oil — Gigantes Plaki is Greece's most comforting bean dish. It is hearty, wholesome, and perfect with crusty bread.

Prep time

15 mins

Cook time

1 hr 30 mins

Total time

1 hr 45 mins

Servings

4 servings

Calories

420

Ingredients

• 2 cups dried gigantes beans (or large butter beans), soaked overnight
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz / 400 g) chopped tomatoes
• 2 tablespoons tomato paste
• 1/2 cup extra-virgin olive oil, plus extra to serve
• 1 teaspoon dried oregano
• 1/2 teaspoon red chili flakes
• 1 tablespoon honey
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• Salt and black pepper to taste
• Crumbled feta, to serve

Instructions

1. Drain the soaked beans and place in a pot with fresh water. Boil for 30 minutes until just tender, then drain, reserving 1 cup of the cooking liquid.
2. Heat half the olive oil in a large ovenproof dish over medium heat. Cook the onion for 6 minutes until soft, then add the garlic for 30 seconds.
3. Stir in the chopped tomatoes, tomato paste, oregano, chili flakes, and honey. Simmer for 8 minutes until the sauce thickens.
4. Add the drained beans and the reserved cooking liquid. Season with salt and pepper and stir well.
5. Cover with foil and bake at 350°F (175°C) for 45 minutes, stirring once halfway through.
6. Remove the foil and bake for 15 minutes more until the sauce is thick and the beans are meltingly tender.
7. Rest for 10 minutes, then drizzle with the remaining olive oil, scatter over the parsley and dill, and serve with crumbled feta and bread.

Pro tips

• Soak the beans overnight for even cooking — dry beans baked straight will stay hard.
• Do not salt the beans until they are tender, or they will toughen.
• The long, slow bake is what makes the beans buttery — do not rush it.
• Gigantes are traditional, but large butter beans are a good substitute.

Frequently asked questions