Savory Greek Baked Giant Beans
Creamy giant beans baked low and slow in a rich, herb scented tomato sauce. This classic Greek comfort dish, known as gigantes plaki, is naturally vegan, gluten free, and even better the next day.
Equipment
- Large pot
- Large baking dish
- Large skillet or saute pan
- Wooden spoon
- Mixing bowl
Ingredients
- 2 cups dried giant beans (gigantes or large lima beans) soaked overnight
- 1/2 cup extra virgin olive oil divided
- 1 large yellow onion diced
- 4 cloves garlic minced
- 2 medium carrots diced
- 2 stalks celery diced
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon dried oregano
- 2 bay leaves
- 1 teaspoon sugar
- 1.5 teaspoons salt or to taste
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley chopped
- 2 tablespoons fresh dill chopped
- 1/2 cup feta cheese crumbled, optional
Instructions
- Soak the dried giant beans in a large bowl of cold water for at least 8 hours or overnight, until softened.
- Drain the soaked beans and transfer to a large pot with fresh water to cover. Bring to a boil, then reduce to a simmer and cook for 40 to 50 minutes, until just tender. Drain and set aside.
- Heat 1/4 cup of the olive oil in a large skillet over medium heat. Add the diced onion, carrot, and celery, and cook for 6 to 8 minutes until softened. Stir in the garlic and cook for 1 more minute.
- Stir in the tomato paste and cook for 1 minute, then add the crushed tomatoes, oregano, bay leaves, sugar, salt, and pepper. Simmer for 10 minutes to let the sauce develop.
- Preheat the oven to 375°F (190°C). Fold the cooked beans into the tomato sauce and transfer the mixture to a large baking dish. Drizzle with the remaining olive oil.
- Cover loosely with foil and bake for 25 minutes, then remove the foil and bake uncovered for another 15 minutes, until the top is lightly caramelized.
- Let the dish rest for 10 minutes, then stir in the fresh parsley and dill. Top with crumbled feta if desired, and serve warm or at room temperature.
Notes
For best results, do not skip soaking the beans overnight, as this ensures a creamy texture. The dish can be made up to 2 days in advance and tastes even better the next day. Leftovers keep well in the fridge for up to 5 days or in the freezer for up to 3 months.