Gigantes plaki — Greek baked butter beans slow-cooked in a rich, sweet tomato sauce with oregano and a hint of cinnamon. Hearty, comforting and full of flavour.
Gigantes plaki is a Greek classic of giant butter beans baked low and slow in a rich, herby tomato sauce until meltingly tender. Naturally vegan and deeply savoury, it's the kind of dish that tastes even better the next day. Served warm or at room temperature with bread and feta, it's comfort food from the Mediterranean.
Prep 15 min
Cook 120 min
Total 135 min
Easy
- 400g Butter Beans
- 3 tbs Olive Oil
- 1 chopped Onion
- 2 chopped Garlic Clove
- 2 tbs Tomato Puree
- 800g Tomatoes
- 1 tbs Sugar
- 1 tbs Dried Oregano
- Pinch Cinnamon
- 2 tbs Chopped Parsley
Video
Preparation
- Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, and simmer for about 50 minutes until slightly tender but not soft, then drain and set aside.
- Heat the oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, add the onion and garlic, and cook over medium heat for 10 minutes until softened but not browned. Add the tomato purée and cook for a minute, then add the remaining ingredients and simmer for 2–3 minutes. Season generously, stir in the beans, then tip into a large ovenproof dish.
- Bake for approximately 1 hour, uncovered and without stirring, until the beans are tender and the sauce thickened. Cool, then scatter with parsley and drizzle with a little more olive oil to serve.
Tips from the ZestyPlate Kitchen
- Soak the dried beans overnight and don't overcook them at the boiling stage — they'll finish softening in the oven.
- Bake uncovered without stirring so the sauce reduces and the top develops a lovely caramelised edge.
- A pinch of cinnamon and good oregano give the sauce its authentic Greek warmth.
- Finish with a generous drizzle of good olive oil and fresh parsley before serving.
Frequently Asked Questions
Yes — drained tinned butter beans skip the soaking and boiling. Reduce the oven time, as they only need to absorb the sauce and warm through.
Both — gigantes plaki is delicious warm, but it's traditionally often eaten at room temperature, which makes it great for a mezze table.
Absolutely — it's even better the next day once the flavours meld. Reheat gently or serve at room temperature.
Crusty bread, crumbled feta and a green salad. It also works as a hearty side to grilled meat or fish.
