Gigantes Plaki Ingredients and How to Cook Them

Gigantes plaki is a Greek baked bean dish made with large butter beans, tomatoes, olive oil, and herbs until the beans are tender and the sauce is rich. This version uses dried gigantes or butter beans for a soft, creamy center and a lightly browned top; canned beans are a practical shortcut, with a shorter bake.

Ingredients

1 lb dried gigantes beans or large dried butter beans (450 g)
2 teaspoons fine salt for the cooking water, plus more to taste (10 g)
1/2 cup extra-virgin olive oil, divided (120 ml)
2 medium yellow onions, finely diced (about 300 g)
2 medium carrots, diced (about 150 g)
3 garlic cloves, minced (about 9 g)
1 can crushed tomatoes (28 oz / 794 g)
1 tablespoon tomato paste (16 g)
1 1/2 cups water or unsalted vegetable broth (360 ml)
2 teaspoons dried oregano (2 g)
1 bay leaf
1/2 teaspoon black pepper (1 g)
1/4 teaspoon red pepper flakes, optional (about 0.5 g)
2 tablespoons chopped fresh parsley, plus extra to serve (8 g)
1 tablespoon chopped fresh dill, optional (about 4 g)
1 tablespoon red wine vinegar or lemon juice (15 ml)

Instructions

Soak the beans. Sort through the dried beans and discard any stones or shriveled beans. Rinse, then place in a large bowl and cover with at least 3 inches (7.5 cm) of cold water. Soak for 8 to 10 hours at room temperature, or overnight. Drain and rinse. If your kitchen is warm, soak them in the refrigerator.
Start cooking the beans. Put the drained beans in a large pot and cover with fresh water by about 2 inches (5 cm). Bring to a boil, then reduce to a steady simmer. Cook uncovered for 45 to 60 minutes, until the beans are tender but still hold their shape. Older beans can take longer; check them periodically and add hot water if needed. Stir in 2 teaspoons salt during the final 10 minutes. Drain, reserving 1 cup (240 ml) of the cooking liquid.
Prepare the oven and sauce. Heat the oven to 350°F (175°C). Warm 1/4 cup (60 ml) olive oil in a large oven-safe skillet or saucepan over medium heat. Add the onions and carrots and cook for 8 to 10 minutes, stirring occasionally, until softened. Add the garlic and tomato paste and cook for 1 minute, stirring so the garlic does not brown.
Season the tomato base. Stir in the crushed tomatoes, water or broth, oregano, bay leaf, black pepper, and optional red pepper flakes. Bring to a gentle simmer and cook for 5 minutes. Taste the sauce and add salt as needed; broth and canned tomatoes vary in saltiness.
Combine and bake. Fold the drained beans into the sauce and add 1/2 cup (120 ml) reserved bean liquid. Transfer to a baking dish if needed. Drizzle the remaining 1/4 cup (60 ml) olive oil over the top. Bake uncovered for 55 to 70 minutes, stirring once about halfway through. The beans should be very tender, with a thick, glossy sauce and a few browned spots. If the dish looks dry before the beans are tender, add reserved bean liquid or hot water a few tablespoons at a time.
Finish and rest. Remove the bay leaf. Stir in the parsley, optional dill, and vinegar or lemon juice. Let the dish stand for 10 minutes so the sauce settles, then taste and adjust salt, pepper, or acidity. Serve warm or at room temperature.

Tips

Choose the right beans. Greek gigantes are extra-large white beans and may be sold at Greek or Mediterranean grocers. Large dried butter beans or lima beans are good substitutes; they may cook at a different rate, so judge doneness by tenderness rather than the clock.
Plan for soaking. The recipe’s total time includes an 8-hour soak. For a quicker soak, cover the beans with water, boil for 2 minutes, turn off the heat, cover, and leave for 1 hour before draining. Texture can be a little less even, and the beans still need simmering until tender.
Keep the bake moist. Beans absorb liquid as they cook, and oven strength and bean age vary. Check halfway through and add a splash of liquid if the sauce is drying out; aim for saucy beans, not a watery soup.
Use canned beans when needed. Replace the dried beans with about 5 cans (15 oz / 425 g each) large butter beans, drained and rinsed. Skip soaking and simmering; use about 1/2 cup (120 ml) water or broth in the sauce, then bake for 35 to 45 minutes, until hot and lightly browned. Canned beans are softer, so fold them in gently.

Serving Suggestions

Serve gigantes plaki as a main dish with crusty bread to mop up the tomato and olive-oil sauce, or offer it as part of a Greek-style spread alongside olives, sliced cucumber, and a crisp salad. It also works well as a substantial side for grilled vegetables or roasted fish. A little extra parsley, a drizzle of olive oil, and lemon wedges let diners brighten each serving to taste. The dish is often served warm, but it is also enjoyable at room temperature.

Variations

For a more traditional herb-forward profile, use fresh dill along with parsley, or add a small pinch of cinnamon to the tomato sauce. For a smoky variation, stir in a pinch of smoked paprika; it is not a traditional substitute for oregano, but gives the beans a different flavor. Add diced celery with the onion and carrot for extra savoriness, or stir in chopped spinach during the final 10 minutes of baking. To make the dish vegan, use water or vegetable broth and check that the broth contains no animal ingredients; the recipe as written is otherwise plant-based.

Storage and Reheating

Cool leftovers promptly and refrigerate within 2 hours in a covered container. They keep for 3 to 4 days in the refrigerator. Reheat only the portion you plan to serve, in a covered saucepan over low heat with a splash of water, stirring occasionally, or in the microwave in short intervals. For food safety, reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Freeze in airtight portions for up to 3 months for best quality; thaw overnight in the refrigerator and reheat thoroughly. Do not leave the cooked beans at room temperature for more than 2 hours.

Frequently Asked Questions

Do I have to soak gigantes beans overnight?
Soaking helps dried beans cook more evenly and reduces the time they need on the stove. If you are short on time, use the quick-soak method in the tips, or use canned beans and shorten the bake.

How do I know when the beans are cooked enough?
Before baking, taste a bean: it should be tender through the center but not falling apart. The oven time finishes the beans and lets them absorb the sauce. If they remain firm after baking, add a little hot water and continue cooking until tender.

Can I make gigantes plaki ahead?
Yes. Cook the dish a day ahead, cool it promptly, and refrigerate it. Reheat covered with a few tablespoons of water or broth until hot throughout, then finish with fresh herbs and a little lemon or vinegar if the flavor needs lifting.

Why are my beans still hard?
Beans can stay firm if they are old, if the simmer was too brief, or if the cooking water is very hard. Keep simmering in fresh water until tender before adding them to the tomato sauce; acidic tomato sauce can slow softening, which is why this recipe cooks the beans first.

Can I use fresh tomatoes instead of canned?
Yes. Use about 2 lb (900 g) ripe tomatoes, peeled if desired and chopped, and simmer the sauce until it thickens. Fresh tomatoes vary in water content, so reduce the added water if they are especially juicy and adjust seasoning after the sauce cooks.

Is gigantes plaki served hot or cold?
It is commonly served warm or at room temperature. If serving it chilled, keep it refrigerated until shortly before the meal and do not leave it out for more than 2 hours.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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