Name: Gigantes Plaki (Greek Baked Giant Beans)
Prep time: 15 min
Cook time: 60 min
Total time: 85 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 1½ cup Lima Beans, cooked and drained; 2 tbsp Olive Oil; ½ Onion, finely chopped; 1 Carrot, finely diced; 1 Celery, stalk, finely diced; 3 clove Garlic, minced; ¾ cup Tomato Puree; 1 Tomato, finely chopped; 1 Bay Laurel Leaf; ½ tsp Dried Oregano; ½ tsp Paprika; ½ tsp Sugar, optional, to balance acidity; 2 tbsp Parsley, chopped; ½ cup Water, as needed; to taste Salt; to taste Black Peppercorns, freshly crushed

Gigantes Plaki (Greek Baked Giant Beans)

1 hr 25 mintotal

1 hr 15 min hands-on10 min hands-off

Prep 15 min · Cook 1 hr

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Heat olive oil in a pan over medium heat and cook the onion, carrot, and celery until softened.
Add the garlic and cook briefly until fragrant.
Stir in tomato puree, chopped tomato, bay leaf, oregano, paprika, sugar, salt, and black pepper.
Simmer until the sauce thickens slightly.
Add the cooked lima beans and enough water to keep the mixture saucy.
Transfer to a baking dish and bake at 190°C until the sauce is bubbling and the top looks lightly roasted.
Rest for 10 minutes, then finish with chopped parsley.
10 min

How to tell it's done

The beans should be soft and creamy inside, with a thick tomato sauce around them.

Getting it right

Tip

Bake until the tomato sauce clings to the beans; this gives gigantes plaki its rich, roasted character.

What to serve it with

Serve warm or at room temperature with bread, olives, and salad.

Common mistakes

The beans dry out before the sauce thickens.: Keep the mixture saucy before baking and add a splash of water if the top roasts too quickly.

Substitutions

Use cooked white beans if Lima Beans are unavailable, but the dish will be less close to Greek gigantes.
Use Vegetable Stock instead of water for a deeper flavor.
Add water only as needed; the final dish should be saucy, not soupy.

Storing and reheating

Refrigerate gigantes plaki for up to 4 days. Serve warm or at room temperature; freeze for up to 2 months.

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Ingredients