Giant white beans baked in a rich herbed tomato sauce
Greek Gigantes Plaki
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Servings
6
6 servings
Difficulty
Easy
Cost
Budget
$
Greek Gigantes Plaki
Giant white beans baked in a rich herbed tomato sauce
★4.5(17)
Oversized butter beans slowly baked in a sauce of tomatoes, garlic, olive oil, and herbs until the top forms a gorgeous caramelized crust. A rustic Greek taverna classic.
15m
Prep Time
90m
Cook Time
105m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Gigantes plaki is one of the great dishes of Greek home cooking — enormous butter beans baked slowly in a rich tomato sauce until the beans are creamy, the sauce is thick, and the top develops a deeply caramelized crust. It is humble food elevated to something extraordinary through patience and good olive oil.
This dish is traditionally served as a meze in Greek tavernas, accompanied by crusty bread and a slab of feta, but it is substantial enough to serve as a main course. The beans become incredibly creamy during the long bake, almost melting into the garlicky tomato sauce. It is comfort food of the highest order.
Ingredients
- 1 lb dried gigantes or large butter beans, soaked overnight
- 1 can (28 oz) crushed tomatoes
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1/3 cup extra virgin olive oil
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1/4 cup fresh flat-leaf parsley, chopped
- Salt and pepper to taste
Instructions
- 1
Drain soaked beans. Boil in fresh water for 30-40 minutes until just tender (they will finish cooking in the oven). Drain.
- 2
Preheat oven to 375°F. Heat 2 tablespoons olive oil in a pan. Sauté onion for 5 minutes until soft. Add garlic and cook 1 minute.
- 3
Combine par-cooked beans, sautéed onion, crushed tomatoes, oregano, paprika, remaining olive oil, salt, and pepper in a large baking dish.
- 4
Add enough water so beans are just covered by liquid. Stir gently.
- 5
Bake uncovered for 60-75 minutes, stirring once halfway through, until the sauce is thick and the top is caramelized.
- 6
Let cool 10 minutes. Garnish with fresh parsley and an extra drizzle of olive oil. Serve with crusty bread.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Gigantes beansLarge lima beans or cannellini beans
The dish works with any large white bean variety.
Crushed tomatoesFresh tomatoes, grated
Fresh grated tomatoes are traditional in summer.
Smoked paprikaSweet paprika
Less smoky but still adds color and mild pepper flavor.
Tips & Storage
Pro Tips
Do not skip soaking the beans overnight — it reduces cooking time dramatically and ensures even texture.
If you cannot find gigantes beans, large lima beans or corona beans are good substitutes.
The dish should be saucy but not soupy — the sauce thickens significantly as it cools.
Storage
Refrigerate for up to 5 days. Flavors improve overnight. Freezes well for up to 3 months.
Reheating
Reheat covered in a 350°F oven for 20 minutes, or on the stovetop with a splash of water.
Nutrition Facts
Per serving (1 generous cup) · 6 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates50g
Fat10g
Fiber14g
Sugar6g
Sodium380mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use canned beans?
- In a pinch, yes — use 3 cans of butter beans, skip the boiling step, and reduce baking time to 45 minutes.
- What do I serve with gigantes?
- Crusty bread, feta cheese, olives, and a simple green salad make the perfect accompaniment.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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