Gigantes Plaki (Baked Giant Beans)
Hearty baked butter beans simmered in a tomato‑olive‑herb sauce, perfect for a comforting Greek vegetarian meal.
- Prep
- 20 min
- Cook
- 1 hr 10 min
- Total
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Drain the soaked beans, place them in a pot with fresh water and bring to a boil; simmer 45 minutes until just tender, then drain.
-
Step 2 of 5
Heat the olive oil in a large skillet over medium heat, add the onion and sauté 5 minutes until translucent, then stir in the garlic and carrot and cook another minute.
-
Step 3 of 5
Add the crushed tomatoes, oregano, cinnamon, sugar, salt and pepper; simmer 10 minutes, stirring occasionally, until the sauce thickens slightly.
-
Step 4 of 5
Combine the beans and sauce in a baking dish, drizzle with a little extra olive oil, and bake at 200°C / 400°F (180°C fan) for 30 minutes until the top is lightly browned.
-
Step 5 of 5
Garnish with chopped parsley and dill before serving, allowing the dish to rest 5 minutes so the flavours meld.
Notes from the kitchen
If gigantes are unavailable, use large white beans such as cannellini; soak and cook them as directed. Leftovers keep well refrigerated for 3 days.
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