Gigantes Plaki (Γίγαντες Πλακί)

Prep time: 20 minutes (plus overnight soaking)

Cook time: 1 hour 40 minutes

Total time: 2 hours (plus soaking)

Servings: 6 servings

Country of Origin

Greece

Description

Giant white butter beans (Lima beans) baked in a wide pan with sweet tomatoes, garlic, extra virgin olive oil, onions, and fresh parsley until tender and caramelized.

Presentation & How It's Eaten

Served warm or at room temperature in a baking dish, sprinkled with crumbled feta cheese and parsley. Eaten with crusty bread.

Ingredients

• 400g (14 oz) dried Gigantes or giant lima beans (soaked overnight)

• 1/2 cup extra virgin olive oil

• 2 yellow onions, sliced into rings

• 4 cloves garlic, sliced

• 400g (14 oz) canned crushed tomatoes

• 2 tbsp tomato paste

• 1 tsp dried oregano

• 1/2 cup fresh flat-leaf parsley, chopped

• 1 tsp sugar

• Salt and black pepper to taste

Step-by-Step Directions

1. Boil Beans: Drain soaked giant beans, place in a pot covered with water, and boil for 45 minutes until tender but firm. Drain.

2. Make Tomato Sauce: Heat 3 tbsp olive oil in a pan over medium heat. Add sliced onions and garlic; cook for 8 minutes. Stir in crushed tomatoes, tomato paste, sugar, oregano, half the parsley, salt, and pepper. Simmer 10 minutes.

3. Assemble: Transfer boiled giant beans to a 9x13-inch baking dish. Pour tomato sauce and remaining olive oil over beans, tossing to mix well.

4. Bake: Bake uncovered at 350°F (180°C) for 50–60 minutes, stirring once halfway, until beans are creamy soft and top sauce layer caramelizes.

5. Garnish: Garnish with fresh parsley before serving warm.

Cooking Tips

• Bake Uncovered: Baking giant beans uncovered allows excess tomato liquid to reduce into a rich tomato oil glaze.

Nutrition Facts

(Estimated per serving)

• Calories: ~390 kcal

• Total Fat: 20g

• Saturated Fat: 3g

• Cholesterol: 0mg

• Sodium: ~420mg

• Total Carbohydrates: 42g

• Dietary Fiber: 11g

• Sugars: 7g

• Protein: 14g