Greek Gigantes Plaki

Name: Greek Gigantes Plaki
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Greek
Ingredients: 1½ cups (300 g) dried gigantes plaki beans or large lima beans, soaked overnight and drained, or two 15-oz (425 g) cans, drained and rinsed; ¼ cup (60 ml) extra-virgin olive oil, divided; 1 whole (150 g) medium yellow onion, finely diced; 4 cloves (20 g) garlic cloves, minced; 1½ cups (360 ml) canned crushed tomatoes or tomato passata; 2 tablespoons (30 g) tomato paste; 1 cup (240 ml) vegetable or chicken broth; 2 leaves fresh or dried bay leaves; 1½ teaspoons (1½ g) dried oregano; 3 sprigs fresh thyme sprigs, or 0.5 teaspoon dried thyme; to taste kosher salt; to taste freshly ground black pepper; 2 tablespoons (30 ml) extra-virgin olive oil, for finishing; 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

Tender giant lima beans braised in a garlicky tomato sauce with onions and herbs, finished with a drizzle of olive oil. This classic Greek oven-baked dish is deeply flavored, naturally vegan, and equally at home as a warm side dish or a light main course with crusty bread.

Prep: 15 min
Cook: 45 min
Wait: 30 min
Total: 1 hr 30 min
Makes: 4 servings (about 1.5 cups each)

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Ingredients

4 servings

1½ cups (300 g) dried gigantes plaki beans or large lima beans, soaked overnight and drained, or two 15-oz (425 g) cans, drained and rinsed
¼ cup (60 ml) extra-virgin olive oil, divided
1 whole (150 g) medium yellow onion, finely diced
4 cloves (20 g) garlic cloves, minced
1½ cups (360 ml) canned crushed tomatoes or tomato passata
2 tablespoons (30 g) tomato paste
1 cup (240 ml) vegetable or chicken broth
2 leaves fresh or dried bay leaves
1½ teaspoons (1.5 g) dried oregano
3 sprigs fresh thyme sprigs, or 0.5 teaspoon dried thyme
to taste kosher salt
to taste freshly ground black pepper
2 tablespoons (30 ml) extra-virgin olive oil, for finishing
2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (4)

9×13-inch (23×33 cm) baking dish or braising pan
Medium saucepan
Knife and cutting board
Wooden spoon

Steps

Before you start

Preheat your oven to 375°F (190°C)
Soak dried gigantes beans overnight (or use two 15-oz cans, drained and rinsed)
Gather a 9×13-inch (23×33 cm) baking dish or similar

1
Sauté aromatics
- If using dried beans, cook them in a medium saucepan with 4 cups (1 liter) of water for 30 minutes until they begin to soften but are still firm.
- Drain and set aside.
- Heat 3 tablespoons (45 ml) of olive oil in a 9×13-inch (23×33 cm) baking dish or large saucepan over medium heat.
- Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and just beginning to brown.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Do not let the garlic burn.
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Ready when: Onion is soft and translucent; garlic is fragrant
Tip: Watch the garlic closely—it burns quickly and turns bitter. Add it only after the onion softens.
2
Build the sauce
- Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and coats the onions.
- Pour in the crushed tomatoes and broth, add the bay leaves, oregano, and thyme sprigs, and stir to combine.
- Season with a pinch of salt and pepper.
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Ready when: Tomato paste is caramelized and sauce is blended
Tip: Cooking the tomato paste deepens the flavor—don't skip this step.
3
Add beans and braise
- Add the cooked or canned gigantes beans to the tomato sauce and stir gently to combine.
- The sauce should partially cover the beans; if it looks dry, add a splash more broth.
- Drizzle the remaining 1 tablespoon (15 ml) of olive oil over the top.
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Ready when: Beans and sauce are well combined
Tip: Stir gently so the beans don't break apart. They'll continue to soften in the oven.
4
Braise in the ovenOven 375°F / 190°C
- Cover the baking dish tightly with foil and transfer to a preheated 375°F (190°C) oven.
- Braise for 45 minutes.
- The beans should be very tender and the sauce should reduce slightly and concentrate in flavor.
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Ready when: Beans are very soft and the sauce has thickened slightly
Tip: Don't uncover the dish during cooking—the foil keeps the steam in, which helps the beans soften evenly.
5
Rest and finish
- Remove from the oven and let stand, covered, for 5 minutes.
- Remove and discard the bay leaves and thyme sprigs.
- Taste and adjust the seasoning with salt and pepper.
- Drizzle the finishing olive oil over the top and scatter the fresh parsley over the beans if using.
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Ready when: Beans are very tender and sauce coats them lightly
Tip: The final drizzle of raw olive oil adds brightness and richness to the finished dish.

Good to know

Tips

This dish is best served warm or at room temperature, never piping hot—it allows the flavors and textures to shine. It's wonderful alongside grilled fish, roasted lamb, or simply with feta cheese and crusty bread.
If using dried beans, don't skip the initial simmering step; it ensures they finish cooking in the oven at the same time as the sauce reduces, preventing mushy or undercooked beans.
Gigantes plaki tastes even better the next day as the beans fully absorb the tomato and herb flavors. Consider making it a day ahead.
For a spicier version, add 0.5 teaspoon (2 g) of red pepper flakes to the sauce when you add the tomatoes, or top with a pinch of Aleppo pepper before serving.

Make ahead

The entire dish can be assembled (through step 3) up to 8 hours ahead, then covered and refrigerated. Bake directly from cold, adding 10–15 minutes to the oven time. Alternatively, braise fully, cool, and refrigerate for up to 3 days; reheat in a 350°F (175°C) oven for 15–20 minutes, covered.

Storage & reheating

Store covered in the refrigerator for up to 4 days. Freeze in an airtight container for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm gently in a 350°F (175°C) oven (covered, 15–20 minutes) or on the stovetop over medium-low heat with a splash of water or broth to loosen the sauce.

Substitutions

dried gigantes plaki beans or large lima beans → Cannellini beans or large butter beans. Use the same amount. Cannellini are slightly smaller and may cook a bit faster; reduce oven time by 5 minutes and check for tenderness.
canned crushed tomatoes or tomato passata → Fresh tomatoes, peeled, seeded, and crushed (about 2 pounds / 900 g). Use in summer when ripe tomatoes are at their peak. You may need to reduce oven time slightly as fresh tomatoes release more liquid.
fresh thyme sprigs → Fresh rosemary sprigs or additional oregano. Rosemary adds a more assertive pine note; use just 1 sprig. Extra oregano keeps it classically Greek.
extra-virgin olive oil → For a lighter version, use half the amount and increase broth by 0.25 cup (60 ml). The olive oil is essential to the character of the dish, but you can reduce it without harm.