Gigantes Plaki — Greek Baked Giant Beans in Tomato Sauce
These beans were always on Yiayia's stove in some form. Gigantes plaki — giant beans baked low and slow in tomato — is one of those dishes that proves Greek cooking at its best is about patience and good ingredients, not complexity.
Ingredients (serves 6)
- 500g (1 lb) dried gigantes or butter beans, soaked overnight
- 1 large onion, diced
- 4 garlic cloves, sliced
- 400g (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 1 tsp sugar
- Salt & pepper
- Fresh parsley, chopped
- 6 tbsp Mr. Papou's 3 Liter Family Tin Extra Virgin Olive Oil, divided
Instructions
- Boil the soaked beans in fresh water for 45–60 minutes until just tender but not falling apart. Drain and set aside.
- Heat 3 tbsp Mr. Papou's Extra Virgin Olive Oil in an oven-safe pan. Sauté onion and garlic until golden.
- Add crushed tomatoes, tomato paste, oregano, paprika, sugar, salt, and pepper. Simmer 10 minutes.
- Add the beans and stir gently to combine. Add a splash of water if needed — the sauce should just cover the beans.
- Drizzle the remaining 3 tbsp of olive oil over the top.
- Bake uncovered at 180°C/350°F for 45–60 minutes until the sauce is thick and the top is slightly caramelized.
- Finish with fresh parsley and serve warm or at room temperature with crusty bread.
