🇬🇷 Greece · Food
Gigantes Plaki: Traditional Greek Baked Giant Beans
By eatmundo · July 7, 2026
Hearty, savory giant beans baked in a rich tomato sauce with fragrant herbs. A beloved vegetarian staple, often served as a main course or a substantial side dish, embodying the warmth of Greek home cooking.
Ingredients
check them off as you prepareHow 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 and bring to a boil. Reduce heat and simmer for about 45-60 minutes, or until the beans are tender but still hold their shape (al dente). Drain well, reserving about 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.
Frequently Asked Questions
What kind of beans should I use for Gigantes Plaki?+
Use large white beans, specifically 'Gigantes' (elephant beans) if available, for their creamy texture and impressive size. If not, large cannellini or butter beans can be a good substitute.
Can I make Gigantes Plaki ahead of time?+
Yes, Gigantes Plaki tastes even better the next day as the flavors deepen. Store it covered in the refrigerator for up to 3-4 days and gently reheat in the oven or on the stovetop.
Why do my beans sometimes turn out hard even after soaking and cooking?+
Hard beans can be due to old beans, hard water, or cooking with acidic ingredients too early. Ensure your beans are fresh, consider adding a pinch of baking soda to the soaking water if you have very hard water, and always pre-cook beans until tender *before* adding the tomato sauce.
What's the best way to serve Gigantes Plaki?+
Gigantes Plaki is excellent served warm as a main vegetarian course with crusty bread, a sprinkle of fresh parsley, and a drizzle of extra virgin olive oil. It also makes a fantastic side dish to grilled meats or fish.
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