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Gigantes Plaki sto Fourno (Baked Giant Beans)

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Gigantes plaki is a deliciously hearty vegan dish made with giant beans, baked in a delicious tomato sauce until the beans absorb all the juices and flavour.

Gigantes with olives and pickled peppers photo

I feel embarrassed that I have never posted this dish before.  Although this is a staple dish in all Greek households and I cook it very often, I have somehow forgotten to post about it.

Soaking giant beans image

Fassolia (phaseolus lunatus) gigantes, meaning “giant” are similar to elephant beans, lima beans or butter beans, but if you can find Greek beans from Kozani they are the best Greek variety.

Baked Gigantes Plaki photo

This vegetarian dish is baked in a delicious tomato sauce until the beans absorb all the juices and flavour. 

It can be cooked in advanced and it only improves with time.  Leftovers can be served as an appetizer.

The traditional way of cooking them in Greece are in deep, round, fired clay or earthenware casserole pots, called gastra.  

However, they can also be cooked  in any casserole dish, a sauting pan with a lid suitable for the oven, a Dutch oven, a crock-pot or even in a baking tin covered with aluminium foil.

If you ever visit Greece, this is a dish you should not miss as you can easily find it in most restaurants.

Collage Baked Gigantes Plaki image

When I found out about the event Kopiaste to AWED: Greek, hosted by Experiments, Emotions, Experiences with food, and created by DK of Chef in You,  I took a look at the recipes I have not posted yet and I thought this is the most characteristic Greek dish I could participate at this event.

You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.

Gigantes Plaki image

Gigantes Plaki sto Fourno (Baked Giant Beans)

Yield: 5
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 1 hour 30 minutes
Total Time: 3 hours 30 minutes

Gigantes plaki is a deliciously hearty vegan dish made with giant beans, cooked in a tomato sauce, served as a main dish or an appetizer.

Ingredients

  • 300 grams Kozani gigantes beans
  • 2 bay leaves
  • 2 medium red onions, finely chopped
  • 2 spring onions, finely chopped (optional)
  • 2 cloves of garlic, finely chopped
  • 1/3 cup of olive oil
  • 6 ripe tomatoes, peeled and blended or 1 can of whole tomatoes (500 grams)
  • 1 tablespoon tomato paste
  • 1/3 cup white dry wine (optional)
  • 1 cup of parsley, finely chopped
  • 1 -2 stalks celery ribs, finely chopped
  • 3 big carrots, finely chopped
  • 1 big potato (cubed) optional
  • 2 tablespoons fresh oregano, finely chopped (optional)
  • 1 tablespoon salt
  • Freshly ground black pepper
  • 1 tablespoon thyme honey (optional) (add sugar for vegan dish)
  • ½ teaspoon chili pepper (optional)
  • 2 cups water

Instructions

  1. Soak the beans in plenty of water, overnight.
  2. Drain and put them in a pot with fresh water and bring to a boil.
  3. Remove any froth forming on top, with a slotted ladle.  
  4. Drain them again and add fresh water as well as the bay leaves and bring to a boil. Add salt, lower heat and simmer until almost cooked (about 1 hour and 30 minutes).
  5. Drain and discard the bay leaves.  
  6. Put the beans in a Dutch oven or a Pyrex.
  7. Preheat the oven to 200o C / 400o F.
  8. Meantime, heat the olive oil in a sautéing pan and sauté onions and garlic until translucent.
  9. Add the chopped celery, carrots, potato, fresh oregano and beans and mix.
  10. Add wine and cook for a few minutes, then add the honey, tomato, salt and pepper and water and mix. Simmer for 5 minutes.
  11. Pour the sauce over the beans and cover with the lid. If using a Pyrex, cover with aluminium foil.
  12. Bake for about 1 hour and 30 minutes or until the beans are soft and the sauce is thick, mixing once, after an hour has passed.  
  13. Remove from the oven and mix in the parsley.
Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 324Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 1537mgCarbohydrates: 43gFiber: 9gSugar: 18gProtein: 7g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

© Ivy Liacopoulou
Cuisine: Greek Cuisine / Category: Legumes

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Collage Gigantes Plaki photo

Kopiaste and Kali Orexi!

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About Ivy Liacopoulou

Ivy Liacopoulou grew up in Limassol, Cyprus, a beautiful island in the eastern Mediterranean, where her passion for cooking began as a child, helping her mother in the kitchen. Ivy belongs to a new generation of home cooks who loves to experiment and create new recipes of her own. She is the author of two cookbooks and she owns and manages Cooking Classes, in Nafplio, Peloponnese.

Reader Interactions

Comments

  1. Rosa

    This meal is so good looking! I would love to sit in front of that plate and gobble your disg greedily!

  3. Peter G

    Aren’t gigantes just the best? I love the way you have served them with olives and pickled peppers! This is my favourite kind of Greek eating. Simple and uncomplicated. Thank you for sharing Ivy!

  13. Lizcupcakes

    This has to be one of my favourite Greek dishes and maybe one of the first I learnt from my Mother in Law. I can never say no to a good plate of gigantes!

  14. Nadjibella

    Je n'ai encore jamais cuisiné de haricots géants.
    Le plat de haricots blancs est pour moi le plat de l'hiver par excellence et celui de la convivialité.
    A bientôt et bon weekend.

  19. Simona

    I really need to look for this kind of beans: they look so appetizing. Plus, I have never baked beans, and I think it's time I tried. Such an inviting presentation!

  22. Kevin

    What a tasty meal! I just recently tried a baked gigantes dish and really enjoyed it.

  23. Anna

    Mmmmm! This dish is delicious., I had once at a Greek Restaurant and loved it. Thanks for the recipe. 🙂

  24. Elaine Goldman

    Where can I find these beans to plant in Palo Alto, CA.?
    They really are delicious and I would love to grow them.

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