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Gigantes Plaki

Linda M. Harris
Gigantes Plaki is a classic Greek dish made with giant butter beans cooked in a savory tomato sauce infused with garlic, herbs, and olive oil.
This hearty and flavorful dish is perfect for a wholesome meal, and its simplicity makes it a go-to for any occasion.
It's a vegetarian and vegan-friendly dish that can be enjoyed on its own or paired with other Greek specialties.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course, Side Dish
Cuisine Greek, Mediterranean
Servings 6 Servings
Calories 320 kcal

Equipment

  • 1 Large pot (for cooking beans)
  • 1 Large skillet for sautéing
  • 1 Baking dish (for baking the beans)
  • 1 wooden spoon for stirring
  • 1 Strainer (for rinsing beans)
  • 1 Knife (for chopping vegetables)

Ingredients
  

  • 2 cups dried butter beans or 3 cans of canned butter beans, drained and rinsed
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 4 ripe tomatoes or 1 can crushed tomatoes
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 1 tsp dried oregano
  • 1 tsp dried dill
  • 2 bay leaves
  • 1/4 cup fresh parsley chopped
  • 1/2 cup vegetable broth or water
  • 1 tbsp lemon juice optional
  • 1/4 tsp red pepper flakes optional, for heat

Instructions
 

Soak the Beans:

  • If using dried beans, soak the butter beans in plenty of water overnight. Drain and rinse them the next day.

Cook the Beans:

  • Place the soaked beans in a large pot and cover them with fresh water.
    Bring to a boil, then reduce heat to a simmer and cook for 60-90 minutes until the beans are tender but not mushy. Drain and set aside.

Sauté the Aromatics:

  • Heat olive oil in a large skillet over medium heat.
    Add the chopped onion and sauté until soft and translucent, about 5 minutes.
    Add minced garlic and cook for another minute until fragrant.

Make the Tomato Sauce:

  • Add chopped tomatoes (or canned tomatoes) to the skillet and stir to combine.
    Season with salt, pepper, oregano, and dill.
    Cook for 10-15 minutes, allowing the tomatoes to break down and the sauce to thicken.

Combine Beans and Sauce:

  • Add the cooked beans to the tomato sauce. Stir gently to combine.
    If the sauce is too thick, add vegetable broth or water to reach your desired consistency.
    Simmer for 20-30 minutes, allowing the beans to absorb the flavors.

Bake the Dish:

  • Preheat your oven to 375°F (190°C). Transfer the beans and sauce to a baking dish and spread them evenly.
    Bake in the oven for 30-40 minutes, or until the top is slightly golden and bubbling.

Garnish and Serve:

  • Garnish with freshly chopped parsley and a squeeze of lemon juice (optional).
    Serve warm with crusty bread or a side salad.

Notes

  • Beans: You can use canned beans for convenience, but soaking and cooking dried beans enhances the flavor and texture.
  • Herbs: Fresh herbs like parsley and dill add the best flavor, but dried herbs can also work if that's what you have on hand.
  • Storage: Leftovers can be stored in the refrigerator for up to 5 days. This dish also freezes well for up to 3 months.
  • Serving Suggestions: Gigantes Plaki pairs beautifully with a Greek salad, grilled meats, or warm pita bread.
Keyword Gigantes Plaki