Gigantes Plaki - Greek-style baked white beans

Gigantes Plaki - Greek-style baked white beans sides Tender Greek style roasted beans, also known as gigantes plaki, smothered in a tomato based sauce Greek beans, Greek sides, gigantes plaki Gigantes Plaki - Greek-style baked white beans Greek, vegetarian, vegan, beans

Updated 17 April 2023

This is a traditional and delicious Greek dish made with buttery large or giant white beans stewed braised or baked in an herby tomato sauce. Serve these up with crusty bread, an extra drizzle of olive oil, and crumbled feta. A very fabulous, simple, vegan and vegetarian side or meal that you will love!

Gigantes Plaki - Greek-style baked white beans

What are Gigantes?

Gigantes in Greek (without sounding too much like the guy from my big fat Greek wedding) literally means giants (giant’ beans). And that is what you’re cooking with in this dish what are gigantes beans? — they are giant white beans like Lima or butter beans baked in a tomato based sauce. This is a perfect side or a meal in itself. At a Greek restaurant you will find it in the ‘meze’ or small plates section, and it goes wonderfully with feta, an extra drizzle of olive oil and served with pita bread or some crusty bread to sop up the beautiful sauce they cook in.

Gigantes Plaki - Greek-style baked white beans

The sauce is flavoured with fresh herbs and I love adding in some greens so I added kale to this recipe which can be replaced with spinach or any other greens but that is optional. It’s a great vegetarian and vegan dish option if you’re cooking with that in mind. For a non vegan/vegetarian option you can also add in sausage as well or fry up some pancetta or bacon at the start to add extra flavour. It’s so good and I can eat it for any meal of the day. In fact, I ate it today with a fried egg and toast for breakfast and my belly was quite happy - like a Greek version of beans on toast. So delicious and full of flavour and it’s beans and tomatoes and greens after all so not only is it tasty but so good for you too!!

Gigantes Plaki - Greek-style baked white beans

Ingredients For Gigantes Plaki Recipe

  • Gigantes: this recipe can be made using dried gigantes or canned if using dried beans they need to be soaked overnight in cold water then drained before they are pre boiled and added to the pot or are slow roasted in the oven with extra water (all options discussed in details below) Because gigantes beans are not always easy to find, you can use large butter beans, lima beans, or the largest white beans you can find.
  • Onion: yellow or red onion will work
  • Garlic: 6 in total and it’s not too garlicky as the garlic sort of sweetness up after being roasted low and slow - if you prefer less garlic that is fine feel free to adjust amounts to your liking
  • Parsley & Dill: fresh is always best for the actual dish and for garnishing. Some people don’t like to add dill because it can have a tendency for having a bit a bitter taste so if you prefer to just use parsley alone that is fine or reduce the amount of dill to your liking
  • Olive Oil: you will need ¼ - you can reduce the amount if you wish but the olive oil makes this a super rich and delicious dish and the perfect luscious base for the beans and veggies
  • Spice Blend: we are keeping things simple in this recipe with come chili flakes if desired, paprika, bay leaf, dried oregano along with salt and pepper
  • Tomato Paste: adds richness to the sauce the gigantes are in
  • Canned Crushed Tomatoes: which will help make up the sauce - I like to use crushed tomatoes but if you prefer diced tomatoes feel free to use those instead or even passata - I use one small can usually but for a saucier version like the one pictured in the oval dish you can increase the amount to two cans with a total of 28 oz. If you prefer to use fresh tomatoes use about 8-10 medium ripe tomatoes, grated.
  • Carrots & Celery - you will need 2 of each peeled and diced fine
  • Baking Soda: this helps tenderize the gigantes if using dried beans for the recipe while they soak and cook
  • Extra Add Ins & Alternatives: feel free to swap or add other spices, I like to throw in some greens like chopped spinach to chopped kale but that is optional and only recommended if you are making the quick canned bean version. One recipes call for adding a couple teaspoons of brown sugar or maples syrup to cut the acidic of the tomatoes - feel free to add that if you wish. Some like to add a pinch of cinnamon to add some warm flavour to the sauce - feel free to add some if you wish.

Gigantes Plaki - Greek-style baked white beans

Simple Instructions for Roasted/Baked Gigantes

You can make gigantes 3 ways in this recipe - they are all simple and delicious. It’s more about how much time you have on hand and your preference for cooking beans. 1. Using canned beans. 2. Soaking and boiling DRIED beans then baking. 3. Soaking and slow baking DRIED beans. Let’s break each down. Using Canned Beans

  1. Preheat oven to 375°F and CHOP veggies - In a mini chopper or food processor chop the onion, garlic, carrots celery finely diced or chopped along with the parsley and dill
  2. Heat olive oil in large Dutch oven or braiser that is oven safe and SAUTE onion mixture for a couple of minutes
  3. Add the spices and tomato paste and COOK stirring 1 min
  4. Add drained and rinsed gigantes, bay leaves, water and salt and pepper and bring to a BOIL then reduce to a simmer and cook a few minutes until sauce has reduced a little
  5. TRANSFER to oven (transfer from pot to baking dish or casserole dish or if using oven safe skillet place right in the oven)
  6. BAKE uncovered until pan sauce is thickened and beans are tender, approx 30-45 min
  7. GARNISH with fresh parsley and serve with feta and crusty bread if desired

Soaking, Boiling (simmering) DRIED Beans Then Baking

  1. SOAK the gigantes overnight in cold water with 1 teaspoon of baking soda. Once ready to cook them drain them from their liquid and set aside. Boil/simmer them in fresh pot of water until tender 45-60 min then drain and you are ready to use them in the recipe below
  2. Preheat oven to 375 ° F and CHOP veggies - In a mini chopper or food processor chop the onion, garlic, carrots celery finely diced or chopped along with the parsley and dill
  3. Heat olive oil in large Dutch oven or braiser that is oven safe and SAUTE onion mixture for a couple of minutes
  4. Add the spices and tomato paste and COOK stirring 1 min
  5. Add gigantes, bay leaves, water (¼ teaspoon if baking soda if using dried beans) and salt and pepper and Bring to a BOIL and then simmer until sauce has reduced a little
  6. TRANSFER to oven (transfer from pot to baking dish or casserole dish or if using oven safe skillet place right in the oven)
  7. BAKE until pan sauce is thickened and beans are tender, approx 30-45 min
  8. GARNISH with fresh parsley and serve with feta and crusty bread if desired

Soaking & Slow Baking DRIED Beans

  1. SOAK the gigantes overnight in cold water with 1 teaspoon of baking soda. Once ready to cook them drain them from their liquid and set aside. No need to boil them
  2. Preheat oven to 350 ° F and CHOP veggies - In a mini chopper or food processor chop the onion, garlic, carrots celery finely diced or chopped along with the parsley and dill
  3. Heat olive oil in large Dutch oven or braiser that is oven safe and SAUTE onion mixture for a couple of minutes
  4. Add the spices and tomato paste and COOK stirring 1 min
  5. Add gigantes, bay leaves, water (¼ teaspoon if baking soda if using dried beans) and salt and pepper and Bring to a BOIL and then simmer a few minutes skimming off any foam.
  6. After simmering a few minutes, cover with lid and TRANSFER to oven and BAKE 2 -2 ½ hours, or until the gigantes are completely softened and the sauce has become thick and a rich tomato sauce. Check half way through cooking and feel free to remove the lid for the last part ½-1 hour of cooking so that the pan sauce gets nice and thick (be aware though that the sauce will thicken quite a bit as beans cools).
  7. GARNISH with fresh parsley and serve with feta and crusty bread if desired

Gigantes Plaki - Greek-style baked white beans

Make Ahead, Storage & Freezing

  • MAKE AHEAD: If using dried beans - Soak them overnight drain and then simmer in fresh pot of water until cooked. Store cooked beans in a covered container that is not made from metal in the refrigerator for 3 to 4 days or in the freezer for up to 6 months.
  • STORAGE: Leftover baked beans will keep in the fridge for 3-4 days, though they are best eaten within about 2 days. Reheat stove top or in the microwave
  • FREEZING: Can I freeze baked beans? Yes, BUT you can only freeze them once fully cooked. Baked beans will keep well in the freezer for 2-3 months. Thaw overnight in the fridge and reheat stovetop or in the microwave

What to Serve Gigantes With

I like enjoying my gigantes hot out the oven but they can be served and eaten cold or room temperature as well. These delicious Greek gigantes /baked beans can be eaten as a complete meal perhaps with a salad like my maroulosalata, feta cheese and some crusty bread or they can be served as a side or an appetizer served cold, warm or room temperature. Like any other baked bean dish, it only gets better the day after as the flavours develop further. This is totally a Greek classic and one of my favourites to eat!! Hope you give it a try and definitely let me know what you think!

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Recipe

Servings: 4-6 servings
Prep Time: 10 min
Cook Time: 45-50 mins

Ingredients

  • ¼ cup of olive oil
  • 1 onion peeled and chopped
  • 2 medium carrots peeled and finely chopped
  • 2 stalks of celery finely chopped
  • 6 cloves garlic peeled and minced
  • ¼ cup chopped fresh flat-leaf parsley plus more for garnishing after
  • 1-2 tablespoon chopped fresh dill, plus more for garnish
  • 1 teaspoon oregano
  • ½ teaspoon paprika
  • ¼-½ teaspoon of chili flakes
  • 1 tablespoon of tomato paste, heaping
  • 1 15 oz can of diced or crushed tomatoes (or two if you prefer them super saucy)
  • 2 15 oz cans of large white beans like Lima or butter beans rinsed and drained (or approx 1 lb of dried lima beans or gigantes approx 2 -2½ cups **)
  • ¼ cup of water or vegetable broth/vegetable stock if needed (more will be needed if using dried beans)
  • 1-2 bay leaves
  • 1 cup chopped green like spinach or kale (optional)
  • Salt and pepper to taste

Directions

  1. Preheat oven to 375°F
  2. Heat olive oil in a medium sized pot or oven safe skillet over medium high heat and add the onions, garlic, celery and carrots and sauté for 8-10 minutes until veggies are tender. Make sure and season with salt and pepper.
  3. Then add the fresh herbs, chili flakes, paprika, oregano and sauté for another minute. Then add the tomato paste and sauté stirring well for another minute.
  4. Pour in the tomatoes, water or broth, bay leaves, beans, and the chopped greens if you are using and stir well and allow to simmer for another 5-8 minutes, checking for seasoning until sauce has reduced a little
  5. Carefully pour the whole mixture into a prepared baking dish or if using an oven safe skillet or shallow dutch oven place right in the oven and bake for 30-45 minutes. Beans with be tender and creamy and bubbling and top layer with be lightly browned. Check halfway through cooking to see if beans are too dry and need a little more water or broth.
  6. Once done garnish with fresh parsley, and serve with crumbled feta and an extra drizzle of olive oil.

Recipe Notes

** If using dry beans soak in cold water overnight along with 1 teaspoon of baking powder (helps tenderize beans) and then rinse and drain and simmer in a large pot of water half covered for approx 45 minutes to 1 hour or until soft throughout and pretty well fully cooked. Drain them and then they are ready to use in the recipe above. They will cook and get even more tender when they are roasting in tomato juice. (Using canned is a good option if you can’t get your hands on dried beans)

OR

If you are using dried beans and want to skip the boiling part you can pre soak them as above with 1 teaspoon of baking soda and bake them in the oven until tender and delicious - the most authentic way of making gigantes. The ingredients will stay the same but the instructions will differ slightly. Once you have drained your beans after they have soaked overnight - saute the veggies as above them add herbs and seasoning along with the tomato paste, crushed tomatoes, drained beans, ¼ teaspoon of baking soda and approx 4-5 cups of water or enough to cover the beans with. Bring to a boil, skimming the scum from the surface as needed. Cover with the lid, transfer to preheated oven and bake/roast in the oven for 2- 2 ½ hours, or until the gigantes are completely softened and the sauce has become thick and rich. Check half way through cooking and feel free to remove the lid for the last part of cooking so that the pan sauce gets nice and thick (be aware though that the sauce will thicken quite a bit as it cools).

  • Yiayia’s (grandmas) Gigantes were always perfect cooked through - totally tender so much so that you could spread them on toast - they were perfect and that is how I like my gigantes - on the border of mushy or more appropriately melt in your mouth and creamy. Some beans are in tact but others have broken down adding some thickness and rich texture to the sauce. Some people prefer them in tact and with a bit of a bite to them (that is totally undercooked in my books) so feel free to adjust cooking time accordingly and if making from dry perhaps decrease the amount of water by ½-1 cup or just enough water /liquids in the pan to cover the beans you can always add more if needed. That being said that is more of a concern if you are preparing from dry beans - if using canned they bake for a lot less time and don’t run the risk of being too mushy.
  • Can I cook my dried and soaked beans in the instant pot or pressure cooker? Yes you absolutely can - I haven tested them in the instant pot but if you have cooked beans in the instant pot before feel free to do that instead of boiling them before baking them.
  • The oval dish in this recipe and photos is the recipe using canned beans and extra crushed tomatoes. The pictures with the Round dutch oven are with dried beans soaked and baked not boiled - my fav way to have gigantes braised slow and creamy. I added the cherry Tomatoes on vine for aesthetic purposes - totally optional.
  • MAKE AHEAD: If using dried beans - Soak them overnight drain and then simmer in fresh pot of water until cooked. Store cooked beans in a covered container that is not made from metal in the refrigerator for 3 to 4 days or in the freezer for up to 6 months.
  • STORAGE: Leftover baked beans will keep in the fridge for 3-4 days, though they are best eaten within about 2 days. Reheat stove top or in the microwave
  • FREEZING: Can I freeze baked beans? Yes, BUT you can only freeze them once fully cooked. Baked beans will keep well in the freezer for 2-3 months. Thaw overnight in the fridge and reheat stovetop or in the microwave

Gigantes Plaki - Greek-style baked white beans