Gigantes Plaki – Greek Baked Beans Recipe

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

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Gigantes Plaki – Greek Baked Beans Recipe

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

Prep Time10

Cook Time1

Total Time1 10

Course: Appetizer / Party food, Side Dish

Cuisine: Greek

Keyword: Gigantes Plaki

Servings:

Calories: 267kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Cast Iron Braiser

Ingredients

⅓ cup (80ml) olive oil , more to serve
1 large onion , finely diced
1 carrot , peeled and finely diced
2 celery stalks , finely diced
1 tsp salt
1 tsp garlic powder
½ tsp ground black pepper
¼ tsp red pepper flakes
2 tsp sugar , or to taste if needed
3 cloves garlic , minced or sliced
15 oz can crushed tomatoes
2 tsp tomato paste
1 cup (240ml) vegetable stock , or water
handful fresh dill , roughly chopped
2 bay leaves , dried
2 cans butter beans , drained and rinsed

To serve

2 tbsp chopped parsley or extra dill
3 tbsp crumbled feta cheese , or to taste (optional)
salt and pepper

Instructions

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.
⅓ cup (80ml) olive oil, 1 large onion, 1 carrot, 2 celery stalks, 1 tsp salt, 1 tsp garlic powder, ½ tsp ground black pepper, ¼ tsp red pepper flakes
Add the garlic and cook for 30 seconds or so. Stir in the canned tomatoes, tomato paste, stock or water, bay leaves and dill. Add the sugar if the tomatoes are a little acidic. Bring to a gentle simmer then stir in the beans.
3 cloves garlic, 15 oz can crushed tomatoes, 2 tsp tomato paste, 1 cup (240ml) vegetable stock , handful fresh dill, 2 bay leaves, 2 cans butter beans, 2 tsp sugar
Bake for 40-50 minutes in the oven, or until the sauce has thickened and beans are very tender.
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.
salt and pepper
Serve drizzled with olive oil, some crumbled feta cheese, a scattering of dill or fresh parsley and plenty of crusty bread.
2 tbsp chopped parsley or extra dill, 3 tbsp crumbled feta cheese

Video

Notes

If you are using dried beans, place 1 pound (450g) beans in a large bowl, cover with water, stir in a teaspoon of baking soda and soak overnight. The following day, drain the beans and add to a large pot. Cover with fresh water and boil, covered, until the beans are just tender before using. Dried beans you may need to cook for longer, about 60-80 minutes (but check the pan doesn't get too dry).
Serving Suggestions: Pair with a selection of small sharing plates and dips such as kolokithokeftethes, tzatziki, spanakopita, shrimp saganaki, Horiatiki salata, potato salad and Greek bread or pita.
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 or broth.
Freezing: Portion into suitable containers and freeze for up to 3 months—thaw overnight and reheat before serving.

Nutrition