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Simple easy greek gigantes plaki recipe for Family Dinners
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Simple easy greek gigantes plaki recipe for Family Dinners

Gigantes plaki is a classic Greek-style baked bean dish made with large creamy beans, tomatoes, aromatic vegetables, olive oil, and fresh herbs. This approachable version uses dried gigante beans for a hearty, budget-friendly vegetarian dinner with plenty of saucy flavor.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6

Ingredients

  • 1 pound dried gigante beans or large dried lima beans 454 g, sorted and soaked overnight
  • 2 tablespoons olive oil 30 mL
  • 1 medium yellow onion finely chopped (about 1 1/2 cups; 225 g)
  • 2 medium carrots peeled and finely chopped (about 1 cup; 120 g)
  • 2 celery ribs finely chopped (about 3/4 cup; 75 g)
  • 4 garlic cloves minced
  • 1 can crushed tomatoes 28 ounces (794 g)
  • 1 cup low-sodium vegetable broth plus more as needed (240 mL)
  • 2 tablespoons tomato paste 30 g
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon red pepper flakes optional
  • 1 1/2 teaspoons kosher salt divided, plus more to taste
  • 1/2 teaspoon ground black pepper
  • 1/4 cup chopped fresh dill about 10 g, plus more for serving
  • 1/4 cup chopped fresh parsley about 10 g, plus more for serving
  • 1 tablespoon fresh lemon juice 15 mL, optional

Instructions

  • Place the dried beans in a large bowl, cover with at least 3 inches (7.5 cm) of cold water, and soak for 8 to 12 hours. Drain and rinse well.
  • Put the soaked beans in a large pot and cover with fresh water by 2 inches (5 cm). Bring to a boil, reduce to a gentle simmer, and cook until the beans are beginning to soften but still hold their shape, 45 to 60 minutes. Drain, reserving 1 cup (240 mL) of the cooking liquid. Heat the oven to 375°F (190°C).
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion, carrots, celery, and 1/2 teaspoon salt. Cook, stirring occasionally, until softened, about 8 to 10 minutes. Add the garlic, oregano, paprika, and optional red pepper flakes; stir for 30 seconds.
  • Stir in the crushed tomatoes, vegetable broth, tomato paste, remaining 1 teaspoon salt, black pepper, dill, parsley, and reserved bean liquid. Bring the sauce to a gentle simmer and cook for 5 minutes.
  • Transfer the par-cooked beans and tomato sauce to a 9-by-13-inch (23-by-33-cm) baking dish or a 3-quart (2.8 L) casserole dish. The beans should be mostly covered with sauce; add a splash of broth or water if needed. Cover tightly with foil or a lid and bake for 40 minutes.
  • Uncover and bake until the beans are very tender and the sauce is thickened but still spoonable, 20 to 30 minutes longer. If the pan looks dry before the beans are tender, stir in a little hot water or broth and continue baking.
  • Let the dish rest for 10 minutes. Taste and add more salt, pepper, or optional lemon juice. Scatter with extra dill and parsley, then serve warm with crusty bread, rice, or a simple salad.