Name: Gigantes Plaki
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4
Cuisine: Greek
Ingredients: 500g dried gigantes beans (large white runner beans), soaked overnight in cold water; 6 tablespoons extra-virgin olive oil, divided; 1 large yellow onion, finely diced; 4 garlic cloves, thinly sliced; 2 medium carrots, peeled and cut into small dice; 2 celery stalks, finely chopped; 800g canned whole peeled tomatoes, crushed by hand; 2 tablespoons tomato paste; 1 teaspoon granulated sugar; 1 teaspoon dried oregano; 1 teaspoon sweet paprika; 1 small bunch fresh flat-leaf parsley, roughly chopped (about 3 tablespoons), plus extra to garnish; 1 teaspoon fine sea salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 240ml hot water or reserved bean cooking liquid

Gigantes Plaki

Gigantes Plaki — giant baked beans in tomato sauce — is a beloved staple of Greek tavernas and home kitchens, with roots stretching across Macedonia and the broader northern Greek countryside. Slow-baked until creamy and caramelized at the edges, these oversized white beans soak up a rich, herb-scented tomato sauce that deepens with every minute in the oven.

Prep

20 minutes

Cook

120 minutes

Total

140 minutes

Serves

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Ingredients

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Instructions

1
Drain the soaked beans and rinse them under cold water. Place them in a large pot, cover with fresh cold water by at least 5cm, and bring to a boil over high heat. Reduce heat to medium and simmer for 45 to 60 minutes, until the beans are just tender but still hold their shape — they should not be fully soft. Drain the beans, reserving 240ml of the cooking liquid, and set aside.
2
Preheat your oven to 180°C (350°F).
3
In a large, wide oven-safe skillet or Dutch oven, heat 4 tablespoons of the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 8 to 10 minutes until the vegetables are softened and the onion is translucent and lightly golden.
4
Add the sliced garlic and cook for 1 to 2 minutes, stirring constantly, until fragrant and just beginning to turn golden. Stir in the tomato paste and cook for 1 minute, pressing it into the vegetables to coat everything evenly.
5
Add the crushed canned tomatoes, sugar, dried oregano, sweet paprika, salt, and black pepper. Stir to combine and simmer the sauce over medium heat for 5 minutes until it thickens slightly.
6
Add the drained par-cooked beans and the chopped parsley to the tomato sauce. Pour in 240ml of the reserved hot bean cooking liquid (or plain hot water) and stir gently to combine everything without breaking the beans.

Gigantes Plaki

Ingredients

Instructions

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