Greek
Gigandes Plaki
Tender Greek giant beans are baked slowly in a rich tomato, onion, carrot, celery, and olive oil sauce until the edges turn creamy and lightly caramelized. Serve them warm or at room temperature with crusty bread and a little feta if you like.
Ingredients
- Dried Greek giant beans or large lima beans200g
- Yellow onion, finely chopped1 medium
- Garlic cloves, thinly sliced2
- Carrot, diced1 medium
- Celery stalk with leaves, diced1
- Extra-virgin olive oil1/4 cup
- Tomato passata or grated ripe tomatoes1 cup
- Tomato paste1 tbsp
- Bay leaf1
- Dried Greek oregano1 tsp
- Sweet paprika1/2 tsp
- Ground cinnamon or allspice1 small pinch
- Sugar1/2 tsp
- Flat-leaf parsley, chopped1/4 cup
- Fine sea saltto taste
- Freshly ground black pepperto taste
- Water or bean cooking liquid1 to 1 1/2 cups
Method
- Rinse the beans, cover them with plenty of cold water, and soak overnight for 10 to 12 hours.
- Drain the beans, place them in a pot with fresh cold water, bring to a boil, skim any foam, then simmer gently until just tender but not falling apart, about 60 to 90 minutes.
- Drain the beans, reserving 1 1/2 cups of the cooking liquid, and discard any loose skins if desired.
- Heat the oven to 180°C / 350°F.
- Warm the olive oil in a wide pan over medium heat and cook the onion, carrot, and celery with a pinch of salt until soft and sweet, about 10 minutes.
- Add the garlic and cook for 1 minute without browning.
- Stir in the tomato paste, paprika, oregano, cinnamon or allspice, bay leaf, and sugar, and cook for 1 minute to deepen the flavor.
- Add the passata or grated tomatoes and 1 cup of reserved bean cooking liquid, then simmer for 8 to 10 minutes until slightly thickened.
- Stir in the parsley, taste, and season generously with salt and black pepper.
- Spread the beans in a shallow baking dish and pour the tomato sauce over them, adding a little more reserved cooking liquid if needed so the beans are nearly covered.
- Bake uncovered for 45 to 60 minutes, stirring gently once, until the sauce is thick and glossy and the top beans are lightly browned.
- Rest the gigandes for at least 15 minutes before serving warm or at room temperature with a drizzle of olive oil.
Common questions
Can I substitute canned beans for dried giant beans in Gigandes Plaki?
Yes. Use about 4 to 5 cans (15 oz/400 g each), drained and rinsed. Skip soaking and pre-cooking, then go straight to the sauce and bake until the beans are very tender and well coated, about 30 to 40 minutes.
How long does Gigandes Plaki take from start to finish?
Plan on about 12 to 14 hours total if soaking overnight, but most of that is inactive. Active cooking is roughly 30 minutes, plus 60 to 90 minutes for simmering the beans and 45 to 60 minutes baking time.
What are the most common mistakes when making Gigandes Plaki?
The biggest mistakes are undercooking the beans, letting the sauce dry out, or browning the garlic and onions too much. Keep the bean simmer gentle, use enough reserved cooking liquid, and bake covered if the pan looks dry.
How should I store and reheat leftover Gigandes Plaki?
Cool completely, then refrigerate in an airtight container for up to 4 days. The flavor improves overnight. Reheat gently on the stovetop or in the oven with a splash of water or olive oil if needed to loosen the sauce.
What should I serve with Gigandes Plaki?
Serve it warm or at room temperature with crusty bread, feta, olives, and a simple green salad. It also works well as part of a mezze spread, or alongside grilled fish, chicken, or lamb.