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Gigantes Plaki
Giant white beans slow-baked in a rich tomato sauce - Greek comfort food at its best.
Gigantes Plaki, or baked giant beans, is one of the most beloved vegetarian dishes in Greek cuisine. These massive white beans - nearly as big as a thumbnail - are slow-baked in a rich tomato sauce until they're creamy, tender, and absolutely irresistible. It's the kind of dish that proves vegetarian food can be just as satisfying as any meat dish.
We start with dried giant beans (gigantes) that we soak overnight, then simmer until just tender. They're then baked slowly with a sauce of ripe tomatoes, sweet onions, plenty of garlic, and a generous amount of olive oil. The long baking time allows the beans to absorb all the wonderful flavors while developing a slightly caramelized top.
Gigantes are traditionally served as part of a Greek meze spread, but they're substantial enough to serve as a main course with crusty bread and feta cheese. We like them best at room temperature, when the flavors have fully melded together.
We start with dried giant beans (gigantes) that we soak overnight, then simmer until just tender. They're then baked slowly with a sauce of ripe tomatoes, sweet onions, plenty of garlic, and a generous amount of olive oil. The long baking time allows the beans to absorb all the wonderful flavors while developing a slightly caramelized top.
Gigantes are traditionally served as part of a Greek meze spread, but they're substantial enough to serve as a main course with crusty bread and feta cheese. We like them best at room temperature, when the flavors have fully melded together.
Prep: 15 mins + soaking
Cook: 3 hours
Serves: 6-8
Easy
Ingredients
500g dried giant white beans (gigantes)
1 large onion, diced
4 cloves garlic, minced
400g crushed tomatoes
2 tbsp tomato paste
2/3 cup olive oil
1 tbsp dried oregano
1 tsp sugar
1/2 tsp paprika
1 cup hot water
Salt and pepper
Fresh parsley for garnish
1 large onion, diced
4 cloves garlic, minced
400g crushed tomatoes
2 tbsp tomato paste
2/3 cup olive oil
1 tbsp dried oregano
1 tsp sugar
1/2 tsp paprika
1 cup hot water
Salt and pepper
Fresh parsley for garnish
Instructions
1. Soak beans overnight. Drain, cover with fresh water, and simmer 45-60 minutes until just tender. Drain.
2. Sauté onion in half the olive oil until soft. Add garlic, cook 1 minute.
3. Add tomatoes, tomato paste, oregano, sugar, paprika, salt, and pepper. Simmer 10 minutes.
4. Place beans in a baking dish. Pour tomato sauce over. Add hot water and remaining olive oil.
5. Bake uncovered at 180°C for 1.5-2 hours, stirring occasionally, until beans are very tender and sauce has thickened.
6. Let cool to room temperature. Garnish with parsley and serve with crusty bread and feta.
2. Sauté onion in half the olive oil until soft. Add garlic, cook 1 minute.
3. Add tomatoes, tomato paste, oregano, sugar, paprika, salt, and pepper. Simmer 10 minutes.
4. Place beans in a baking dish. Pour tomato sauce over. Add hot water and remaining olive oil.
5. Bake uncovered at 180°C for 1.5-2 hours, stirring occasionally, until beans are very tender and sauce has thickened.
6. Let cool to room temperature. Garnish with parsley and serve with crusty bread and feta.
