Gigantes Plaki: Traditional Greek Baked Giant Beans

• Salt5g + 1/2 tsp
• Bay leaf1
• Garlic3 cloves minced
• Olive oil75ml
• Parsley30g fresh chopped
• Dill30g fresh chopped
• Sugar1 tsp
• Onion1 large chopped
• Black pepper1/4 tsp
• Crushed tomato400g
• Giant white bean500g dried

How to Make It

• 1

  Begin by soaking 500g of dried giant white beans in plenty of cold water overnight, typically 8-12 hours, ensuring they are fully submerged. This rehydrates them and reduces cooking time significantly.

• 2

  The next day, drain the soaked beans and transfer them to a large pot. Cover with fresh water, add 5g of salt, and bring to a boil. Reduce heat and simmer for 60-90 minutes, until the beans are fully tender and creamy inside but still hold their shape; giant beans soften very little once they are in the tomato sauce. Drain well, reserving 250ml of the cooking liquid, and set aside.

• 3

  In a large, oven-safe pan or Dutch oven, heat 60ml of olive oil over medium heat. Sauté 1 large chopped onion until softened and translucent, about 5-7 minutes. Add 3 cloves of minced garlic and cook for another minute until fragrant – be careful not to brown the garlic, as it can turn bitter.

• 4

  Stir in 400g of crushed tomatoes, 1 teaspoon of sugar (to balance acidity), 1 bay leaf, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a gentle simmer, then add the reserved bean cooking liquid. Let it bubble for 5 minutes to meld the flavors.

• 5

  Gently fold the pre-cooked giant beans into the tomato sauce. Stir in 30g of fresh chopped dill and 30g of fresh chopped parsley. Transfer the mixture to a 9x13 inch baking dish if not using a Dutch oven. Drizzle with an additional 15ml of olive oil over the top.

• 6

  Bake in a preheated oven at 180°C (350°F) for 45-60 minutes, or until the sauce has thickened and the beans are very tender, with a slightly caramelized crust forming on top. Check halfway and add a splash of hot water if it seems too dry. Serve warm.