Γίγαντες Πλακί — Print Recipe

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.

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.