Gigantes Plaki (baked Greek giant beans)

This dish is usually eaten as an appetizer, with crusty bread, I do recommend a red wine with a lot of body and soft tannins


400g dried Gigantes beans or large Lima beans
1/2 cup extra virgin olive oil, plus more to serve
1 french shallot, finely chopped
5 garlic cloves, finely chopped
1/2 cup passata tomato sauce
1 tsp sugar
1 tsp Greek dried oregano

When beans are cooked add
1 tsp fresh dill weed
2 tbsp chopped flat-leaf parsley, plus extra to serve
1 tsp sea salt and fresh ground pepper
Feta cheese (optional)

Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with 2″ of water. Bring to the boil, boil vigorously for 5 minutes, drain water and fill pot with new cold water and bring to a boil again, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.
Heat oven to 350. Heat the olive oil in a large frying pan, tip in the shallots and garlic, then cook over a medium heat for 2 mins, add the passata and cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Stir in the beans. Tip beans into a large ovenproof dish, then bake for approximately 30 minutes uncovered until the beans are fork tender. The beans sauce will thicken. Check beans for tenderness and take out of oven, then scatter with parsley, dill, salt and pepper and drizzle with a couple more glugs of olive oil to serve.

Serve with Feta cheese, more parsley and really good extra virgin olive oil, with crusty bread as an appetizer or side dish.

Please note: there are certain beans that do not need soaking, read directions on package.




2 thoughts on “Gigantes Plaki (baked Greek giant beans)

  1. I came to the page to make a comment about your focaccia recipe and got distracted by this one. I was planning to grill some kebabs (“cevapi”) for lunch and thought that this would be a great side (Serbs traditionally have a baked bean dish alongside grilled meat platters). Since it was a last minute decision I didn’t have time to cook dried beans so resorted to canned. I was out of lima (go through them a lot) so used another type. I also didn’t have a jar of passata so pureed a can of good quality Italian tomatoes. The result?

    I think I could eat this every day of the week. Every. Day.

    Soooooo sooo good.

    This will go into regular rotation and next time I’ll follow the exact recipe, which will make the results even better I’m sure.


    • I’ve done the beans from a can before too, there not as huge or authentic but still works great, as long as there’s lots of herbs, garlic and olive oil, thanks again for the compliments.

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