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.

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

Instructions

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.

Preheat your oven to 180°C (350°F).

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.

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.

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.

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.

Drizzle the remaining 2 tablespoons of olive oil evenly over the top of the beans. Transfer the pan to the preheated oven and bake, uncovered, for 50 to 60 minutes, until the sauce has thickened and reduced, the top layer of beans is lightly caramelized and golden in spots, and the liquid is mostly absorbed but the dish is still saucy.

Remove from the oven and allow the gigantes to rest for at least 10 minutes before serving — they continue to thicken as they cool. Taste and adjust seasoning with salt and pepper. Scatter fresh parsley over the top and serve warm or at room temperature with crusty bread.