This authentic Gigantes Plaki recipe brings the heart of Greek cuisine straight to your table. These protein-rich giant beans, slowly baked in a flavorful tomato sauce, are a Mediterranean treasure that’s both hearty and healthy.
Perfect as a main dish, this traditional Greek favorite packs an impressive 15.6g of protein and 10.9g of fiber per serving, making it a nutritious choice for any meal.
In just over two hours, you’ll create a restaurant-worthy dish that’s naturally vegan and full of Mediterranean goodness.
Ingredients for Greek Giant Baked Beans
- Gigantes beans: 500g, soaked overnight for best results
- Olive oil: 1/2 cup, choose good quality for authentic flavor
- Garlic: 1 small clove, peeled
- Onion: 1 large, finely chopped
- Fresh herbs: 4-5 tbsps parsley & 1/2 tbsp celery, finely chopped
- Tomatoes: 400g tinned chopped or 600g fresh grated
- Seasonings: 1 tsp dried oregano, salt, and fresh pepper
- Water: 1/2 cup, hot
Step-by-Step Instructions
- Bean preparation: Soak beans overnight, drain and rinse thoroughly
- Initial cooking: Simmer beans in salted water for 45 minutes until tender but firm
- Aromatics base: Bake olive oil, onions, and garlic at 180C for 15 minutes
- First bake: Combine beans with herbs, hot water, seasonings; bake 30 minutes
- Final stage: Add tomatoes, oregano; bake 50-60 minutes until sauce thickens
- Alternative method: For one-pot version, combine all ingredients after initial bean soak and bake covered for 2 hours, removing foil for final 30 minutes
Cooking Techniques
The magic of this Greek dish lies in the two-step cooking process. First, we gently simmer the beans to keep them whole and tender.
Then, they’re baked with aromatics until they develop a rich, creamy texture. If you’re new to cooking with dried beans, don’t worry about getting it perfect – these giant beans are pretty forgiving!
The slow baking time lets all the flavors meld together beautifully, and you’ll know they’re ready when the sauce becomes thick and the beans are melt-in-your-mouth soft.
Variations
While this classic recipe is amazing as is, you can make it your own! Try adding diced carrots or bell peppers along with the celery for extra color and flavor.Some Greek families add a pinch of sweet paprika or a splash of red wine to the sauce.
In the summer, use fresh garden tomatoes instead of canned ones – just grate them on a box grater for the perfect texture. For a spicier kick, add a few chili flakes when you’re seasoning the dish.
Serving Suggestions
These creamy beans make a wonderful main dish served with crusty bread to soak up all that tasty sauce! In Greece, you’ll often find them paired with feta cheese crumbled on top and a drizzle of olive oil.
Add a simple green salad dressed with lemon juice and you’ve got a perfect meal. These beans taste even better the next day, so don’t shy away from making a big batch.
They’re just as good warm or at room temperature, making them perfect for casual dinners or picnics.
Storage Tips
Once cooled, store your gigantes plaki in an airtight container in the fridge for up to 5 days. The flavors will keep developing, making them tastier each day!
To reheat, just pop them in the oven until warm, adding a tiny splash of water if the sauce seems too thick.
You can also freeze portions in freezer-safe containers for up to 3 months – just thaw overnight in the fridge when you’re ready to enjoy them again.
Gigantes Plaki (Gigandes Greek Baked ‘Giant’ Beans)
Equipment
- Large baking pan
- Large cooking pot
- Colander
- wooden spoon
Ingredients
- 500 g gigantes beans (17 ounces)
- 1/2 cup olive oil
- 1 small garlic clove
- 1 large onion finely chopped
- 4-5 tbsp parsley finely chopped
- 1/2 tbsp celery finely chopped
- 1/2 cup hot water
- 400 g tinned chopped tomatoes (14 ounces)
- 1 tsp dried oregano
- salt and freshly ground pepper to taste
Instructions
- To prepare the gigantes (Gigsntes) plaki, start by soaking the gigantes beans overnight into plenty of water. Drain them into a colander and rinse with plenty of water.
- Place the gigantes in a large pan with cold water, enough to cover them, add a pinch of sea salt and bring to a boil. Turn the heat down and simmer for 45 minutes, until tender but not cooked. Drain them in a colander and set aside.
- In the meantime, pour into a large baking pan the olive oil, add the chopped onions, the whole garlic clove (peeled) and bake at 180C, until softened and slightly colored (approx. 15 minutes).
- Turn the baking pan out of the oven. Add the gigantes beans (drained), the celery, the parsley, ½ cup of hot water and season with salt and pepper. Put back in the oven and bake for 30 minutes.
- Turn the baking tray out of the oven, blend the gigantes beans lightly with a wooden spoon and pour in the grated tomatoes or plum tomatoes. Season with salt and pepper, add a pinch of oregano and bake the gigantes plaki further for 50-60 minutes at 180C, until the beans are soft and tender and the sauce thickens.
- For an easier alternative, after soaking the gigantes beans overnight, drain and rinse them. Place in a large pan with enough water to cover them and bring to the boil. Boil for 5 minutes, drain them and place into a large baking pan, along with all of the ingredients, cover with some aluminum foil and bake at 180C for approx. 2 hours. The last 30 minutes, bake without the aluminium foil. Enjoy!