Classic Greek Gigantes Plaki
Tender giant beans baked in a rich tomato-herb sauce, a traditional Greek dish packed with Mediterranean flavor.
Equipment
- Large Bowl
- Large Pot
- Saucepan
- Baking dish
- Knife
- Cutting Board
- Oven
- Aluminum foil
Ingredients
Main Ingredients
- 1 lb dried gigantes beans (or large lima beans) soaked overnight and drained
- 2 tbsp extra virgin olive oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 2 cups chopped tomatoes fresh or canned
- 1 tbsp tomato paste
- ½ tsp sugar optional, to balance acidity
- 1 tsp dried oregano
- 1 tsp salt or to taste
- ½ tsp black pepper freshly ground
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh dill chopped
- olive oil extra, for drizzling on top
Instructions
- Preheat the oven to 350°F (175°C).
- Place the soaked and drained beans in a large pot of water. Bring to a boil, then simmer for 30–40 minutes until just tender. Drain and set aside.
- In a saucepan, heat 2 tablespoons of olive oil. Sauté the chopped onions until translucent, then add garlic and cook for 1 minute more.
- Add chopped tomatoes, tomato paste, oregano, salt, pepper, and optional sugar. Simmer the sauce for 10–15 minutes, stirring occasionally.
- In a large baking dish, combine the cooked beans with the tomato sauce. Add parsley and dill. Mix gently to coat evenly.
- Cover the dish with foil and bake for 30 minutes. Remove foil, drizzle additional olive oil on top, and bake uncovered for another 15–20 minutes until thick and golden.
- Let rest for 10 minutes before serving. Serve warm or at room temperature with crusty bread.
Notes
For best results, use high-quality olive oil and fresh herbs. If the sauce thickens too much while baking, add a splash of water or vegetable stock.
Nutrition
Calories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 1.5gSodium: 400mgPotassium: 900mgFiber: 10gSugar: 6gVitamin A: 20IUVitamin C: 15mgCalcium: 80mgIron: 5mg
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