Γίγαντες Πλακί

Name: Γίγαντες Πλακί
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 500g dried giant white beans, soaked overnight; 400g crushed tomatoes; 2 tbsp tomato paste; 1 large onion, diced; 3 cloves garlic, minced; 1/3 cup olive oil; 1 tsp sugar; 1 tsp dried oregano; 1 bunch flat-leaf parsley, chopped; Salt, pepper; 1 cup water

Γίγαντες Πλακί (YEE-gahn-des plah-KEE)

Baked Giant Beans

⏱ Prep Time 20 min + soaking

📈 Difficulty Easy

👥 Servings

🔥 Calories 328 kcal

Enormous white beans baked in a rich, sweet tomato sauce with herbs until the tops are caramelized and the beans are creamy within. A beloved Greek taverna classic.

Nutrition & Info

Protein 16.0g

Carbs 48.0g

Fat 8.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Equipment Needed

large baking dish pot wooden spoon

Presentation Guide

Vessel: earthenware baking dish

Garnishes: parsley, olive oil, feta crumbles

Accompaniments: bread, olives

Ingredients

500g dried giant white beans, soaked overnight
400g crushed tomatoes
2 tbsp tomato paste
1 large onion, diced
3 cloves garlic, minced
1/3 cup olive oil
1 tsp sugar
1 tsp dried oregano
1 bunch flat-leaf parsley, chopped
Salt, pepper
1 cup water

Instructions

1
Drain soaked beans. Boil in fresh water for 30-40 minutes until just tender but still holding shape. Drain.
2
In a bowl, mix crushed tomatoes, tomato paste, diced onion, garlic, olive oil, sugar, oregano, parsley, salt, and pepper.
3
Place par-cooked beans in a large baking dish. Pour the tomato sauce mixture over them and stir gently to coat.
4
Add enough water so the beans are just barely submerged. They should not be swimming in liquid.
5
Bake uncovered at 180C for 1 to 1.5 hours, stirring once halfway, until sauce is thick and tops are caramelized.
6
Let rest 15 minutes before serving. Drizzle with raw olive oil and serve with crusty bread and feta.

💡

Did You Know?

The giant beans used in this dish, known as gigantes, are grown almost exclusively in the Prespes lake region of northern Greece and have Protected Geographical Indication status.

Chef's Notes

Equipment Tips

large baking dish
pot
wooden spoon

Garnishing

parsley, olive oil, feta crumbles

Accompaniments

bread, olives

The Story Behind Γίγαντες Πλακί

Gigantes plaki is a cornerstone of Greek fasting cuisine, eaten during the many Orthodox fasting periods when animal products are forbidden. The dish highlights the Greek genius for making simple legumes extraordinary through slow baking and generous olive oil. Every Greek taverna serves its own version, and it is one of the dishes that most evokes the concept of Greek home cooking.

🕐 Traditionally enjoyed lunch, fasting dish 📜 Origins: Traditional Greek

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