Gigantes Plaki – Greek Baked Beans Recipe

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, Updated Aug 03, 2025

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Authentic Gigantes Plaki—giant beans baked in rich tomato sauce with olive oil and herbs. A comforting, vegan Greek dish packed with Mediterranean flavor.

Overhead view of a pan filled with Greek giant beans in a rich tomato sauce, garnished with herbs. A spoon rests inside the pan, and a textured green cloth lies beside it on a grayish surface.

Gigantes Plaki (γίγαντες πλακί) is a traditional Greek dish of giant beans baked in a rich tomato and olive oil sauce with herbs and vegetables. Simple, healthy, and full of authentic Mediterranean flavor, it’s the ultimate comfort food. “Plaki” refers to foods cooked in a tomato and olive oil sauce.

This dish embodies the Greek philosophy of making the most out of simple ingredients. It features fresh, seasonal produce, bold flavors and slow cooking to create a big impact.

Gigantes (sometimes spelled gigandes) are usually served at room temperature, accompanied by crusty bread to soak up every bit of the sauce. You can find them on the mezze section of every taverna menu.

Why You Will Love This Recipe

A hearty, filling and thrifty side dish or appetizer that packs on the flavor and that tastes even better as leftovers!
Naturally vegan, gluten-free and rich in protein and fiber – this is one mezze dish you can feel good about indulging in!

Close-up of a spoon resting in a dish of stewed gigantes beans in a chunky tomato sauce, seasoned with herbs and black pepper.

Here’s What You Will Need

Gigantes Beans (or Large Butter Beans) – These giant, flat, white beans are the star of the show. In Greece, they are called fasolia gigantes and sold dry. They turn plump and creamy during a long slow cooking, soaking up the tomato-rich sauce. The result? Melt-in-your-mouth goodness! If you can’t find authentic Greek gigantes, substitute with large butter beans (lima beans), which have a similar texture. I usually use canned or jarred beans for convenience.
Tomatoes (Canned or Fresh) – The sauce is built on a base of sweet, tangy tomatoes. They create a rich, savory bed for the beans to bake in, turning thick and jammy in the oven. In Greece, this dish is made with fresh ripe tomatoes in the summer. If fresh tomatoes are not season, simply use good-quality chopped or crushed canned tomatoes. Add a spoonful of tomato paste for extra depth.
Onion, carrot, celery and plenty of garlic round off the tomato sauce and form the aromatic backbone of the sauce.
Olive Oil – in Greece, olive oil is used really generously, making even the simplest of dishes rich and flavorful. Don’t skimp when adding olive oil in this recipe, it is an essential part of this dish.
Fresh dill – a soft, aromatic flavor with a tiny hint of aniseed. If you don’t love dill you can replace with thyme and fresh oregano.

A top-down view of bowls containing chopped onion, carrot, celery, tomatoes, Greek gigantes or butter beans, dill, bay leaves, butter and olive oil, tomato paste, garlic, and a dish of salt, pepper, and garlic granules.

How To Make Gigantes (Greek Baked Beans)

Preheat the oven to 350°F (180°C). Heat a generous amount of olive oil In a large oven-safe casserole dish. Add the onion, carrot, celery, salt, pepper, garlic powder and red pepper flakes. Sauté over loe heat, stirring often, for 7-10 minutes, or until vegetables have softened.
Add the garlic and cook for 30 seconds or so. Stir in the canned tomatoes, tomato paste, bay leaves and stock or water. Bring to a gentle simmer then stir in the beans.
Bake for 40-50 minutes in the oven, or until the sauce has thickened and beans are very tender, practically melting into the sauce. You can also continue cooking the beans on the stove. Cover the skillet, and cook for 30-40 minutes, stirring occasionally to check the pan doesn’t get too dry. Add a splash of water as needed if it does.
Discard the bay leaves. Taste and adjust the seasoning adding salt and black pepper as needed. Serve drizzled with olive oil, a scattering of dill or fresh parsley and plenty of crusty bread.

Four-panel collage showing the steps of making a Greek Gigantes plaki (giant beans in tomato sauce): sautéed vegetables in a pot, tomato sauce being added, liquid being poured in, and beans stirred into the tomato mixture.

Storing Instructions

Store in an airtight container in the fridge for up to 5 days – the flavor will only get better! Warm gently on the stove or microwave with a splash of water.
Portion into suitable containers and freeze for up to 3 months—thaw overnight and reheat until piping hot throughout before serving.

Serving Suggestions

As a main vegetarian or vegan dish: Top with crumbled feta cheese (or a plant-based equivalent) and serve with crusty bread and a green salad or a side of steamed greens.
Make a Greek mezze spread: Pair with a selection of small sharing plates and dips such as dolmades, kolokithokeftethes, tzatziki, spanakopita, shrimp saganaki, Horiatiki salata, potato salad and Greek bread or pita.

A table with Greek dishes: a salad with feta, tomatoes, cucumbers, and olives; a plate of cooked greens with a lemon wedge; baked giant beans in tomato sauce; and fritters on small plates. A hand holds a fork.

Did you make my Greek Gigantes Plaki recipe? Please leave a rating and comment below — it really helps others find the recipe and makes my day! Don’t forget to tag me @supergolden88 on Instagram and @supergoldenbakes on TikTok — I love seeing your foodie creations come to life 🙂