Name: Greek Gigantes Beans (Gigantes Plaki)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Greek
Ingredients: 1 lb (450g) dried gigantes beans (or large lima beans); 1/4 cup olive oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 can (14 oz/400g) crushed tomatoes; 2 tbsp tomato paste; 1 tsp dried oregano; 1 tsp dried thyme; 1 bay leaf; Salt and pepper to taste; 1/4 cup chopped fresh parsley; Water or vegetable broth as needed

Jump to Recipe

This traditional Greek casserole features tender, oversized white beans gently baked in a fragrant tomato–herb sauce. Creamy, aromatic, and naturally plant-based, it is equally at home on a week-night table or a festive mezze spread.

Why You’ll Love This Recipe

Deep, layered flavour: Slow simmering and a final oven bake allow beans to absorb a rich tomato, garlic, and oregano base.
Wholesome nutrition: High in fibre and plant protein, low in saturated fat.
Flexible serving: Delicious hot, warm, or at room temperature; ideal as a main, side, or appetiser.
Make-ahead friendly: Improves after a day’s rest and reheats beautifully.
Naturally vegan and gluten-free: No adjustments required for most diets.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Dried giant runner beans (gigantes) or large lima/butter beans, soaked overnight
Water for boiling
Extra-virgin olive oil
Yellow onion, finely chopped
Carrot, diced
Celery stalk, diced
Garlic cloves, minced
Crushed or puréed tomatoes
Tomato paste
Fresh flat-leaf parsley, chopped
Dried oregano
Bay leaf
Sugar (or honey) to balance acidity
Sea salt and freshly ground black pepper
Optional accents: pinch of cinnamon, fresh dill, feta for serving

Directions

Soak Beans (Overnight)
Cover beans with ample cold water and leave 8–12 hours. Drain and rinse.
Par-cook Beans
Place soaked beans in a large pot, cover with fresh water, add bay leaf, and simmer gently 45–60 minutes until just tender. Reserve 1 cup cooking liquid; drain the rest.
Prepare Sauce
In a wide, oven-safe casserole, warm olive oil over medium heat. Sauté onion, carrot, and celery until translucent (8 minutes). Stir in garlic and tomato paste; cook 1 minute.
Combine
Add crushed tomatoes, reserved bean liquid, oregano, sugar, cinnamon (if using), salt, and pepper. Bring to a gentle simmer.
Bake
Fold in drained beans and half the parsley. Cover dish and bake at 170 °C / 340 °F for 40 minutes. Uncover, stir gently, and bake a further 20 minutes until the top darkens and sauce thickens.
Finish
Rest 10 minutes. Drizzle with additional olive oil, sprinkle remaining parsley (and feta, if desired). Serve with crusty bread.

Servings and Timing

Yield	Prep	Stove	Oven	Total (excl. soaking)
6 main-course portions	15 min	45–60 min	60 min	~2 hrs

(Overnight soaking adds 8–12 hours passive time.)

Variations

Spicy version: Stir 1 tsp smoked paprika or a pinch of dried chilli into the sauce.
Greens & beans: Layer sautéed spinach or chard beneath the beans before baking.
Non-vegan twist: Add sliced Greek loukaniko sausage during the final 20 minutes of baking.
Herb swap: Substitute half the parsley with fresh dill for a brighter note.

Storage / Reheating

Refrigerator: Airtight container, up to 5 days.
Freezer: Portion into freezer-safe boxes; keep up to 3 months.
Reheat: Thaw (if frozen) overnight in the fridge. Warm on the stovetop over low heat or in a 160 °C oven, adding a splash of water as needed to loosen the sauce.

FAQs

What exactly are gigantes beans?

Phaseolus coccineus, a large white runner bean cultivated in northern Greece; they remain creamy yet intact after long cooking.

Can I substitute canned beans?

Yes, two drained 400 g tins of butter beans may be used; reduce simmering time to 10 minutes and bake 30 minutes covered, 15 minutes uncovered.

Do I have to soak dried beans?

Soaking shortens cooking time and promotes even texture; un-soaked beans may take 2+ hours to soften and risk splitting.

Why reserve bean cooking liquid?

It contains starch that slightly thickens the sauce and carries the beans’ natural flavour back into the dish.

Is this recipe traditionally vegan?

Authentic gigantes plaki is indeed vegan; cheese, meat, or honey are optional modern additions.

How spicy is the dish?

Mild by default. Heat can be introduced with red-pepper flakes or a diced fresh chilli.

Which herbs pair best?

Oregano is classic; dill or mint offer fresher, spring-like profiles, while a hint of cinnamon lends warmth.

Can I cook everything in a slow cooker?

After sautéing aromatics, combine all ingredients in the cooker; cook 4 hours on high or 8 hours on low, then transfer to an ovenproof dish for 15 minutes under a hot grill to brown the top.

How do I prevent beans from drying out during baking?

Ensure beans are submerged in sauce at the start; if they emerge later, baste with pan juices or add a little hot water.

What side dishes complement gigantes?

Simple Greek salad, lemon-roasted potatoes, or a loaf of crusty sourdough balance the beans’ richness.

Conclusion

Greek Gigantes Plaki captures the essence of rustic Mediterranean cooking: generous olive oil, aromatic herbs, and humble beans elevated through slow, careful heat. Prepare it ahead, enjoy its versatile serving options, and let its comforting flavours anchor your table in any season