Baked Giant Beans

Known in Greece as: Gigantes Plaki

Giant butter beans baked in a rich tomato sauce - a classic Greek taverna dish.

TIME BREAKDOWN
Prep: 15 min
Cook: 1h 30m
Total: 1h 45m (plus overnight soaking)
Vegetarian
✅
Nuts
❌
Serves
6 - 8
Difficulty
Easy

Ingredients

  • 500g dried giant butter beans (gigantes), soaked overnight
  • 2 large onions, finely chopped
  • 4 cloves garlic, minced
  • 2 x 400g tins chopped tomatoes
  • 3 tbsp tomato purée
  • 150ml extra virgin olive oil
  • 2 tsp dried oregano
  • 1 tsp sugar
  • 2 bay leaves
  • Large bunch fresh parsley, chopped
  • Salt and black pepper to taste
  • Crumbled feta cheese to serve (optional)
  • Crusty bread to serve

Method

  1. Drain and rinse the soaked beans. Place them in a large pot with fresh water and bring to a boil. Boil vigorously for 10 minutes, then drain and rinse again.

  2. Return the beans to the pot with fresh water to cover by about 5cm. Bring to a boil, then reduce heat and simmer gently for 45-60 minutes until the beans are tender but not falling apart. Drain and set aside.

  3. Preheat your oven to 180°C (160°C fan).

  4. Heat half the olive oil in a large frying pan over medium heat. Add the onions and cook for 8-10 minutes until very soft and lightly golden.

  5. Add the garlic and cook for 1 minute until fragrant.

  6. Add the tinned tomatoes, tomato purée, oregano, sugar, bay leaves, salt, and pepper. Simmer for 10 minutes to create a rich sauce.

  7. Transfer the cooked beans to a large baking dish (approximately 30cm x 25cm). Pour the tomato sauce over the beans and mix gently.

  8. Drizzle with the remaining olive oil and add about 100ml of water - the beans should be almost covered in sauce but not swimming.

  9. Cover with foil and bake for 45 minutes. Remove the foil and bake for another 15-20 minutes until the sauce has thickened and the beans are very tender.

  10. Remove the bay leaves and stir in most of the fresh parsley. Let it rest for 10 minutes before serving. Garnish with the remaining parsley and crumbled feta if desired. Serve warm or at room temperature with plenty of crusty bread. This is one of Greece's most beloved vegetarian dishes - hearty, comforting, and full of flavour. Even better the next day.