Gigantes Plakis – Greek Style Giant Baked Beans

So, as you probably can guess, Gigantes refers to the size of the beans! And Plaki (I think) means that it’s something cooked in the oven or baked. Now, I’m not claiming that my version of this dish is authentically Greek. I’ve seen several versions, some which involved a few extra steps in the process, but here’s my interpretation of a delicious vegetarian dish which can be served as is, or as part of a meze. And you don’t even have to stress about it being served piping hot, Greek food is often dished up at room temperature!

Gigantes Plakis (4)

Ingredients (to serve 4)

  • 500g of large white beans (I used butter beans but others that can be used are lima beans) soaked overnight in water with a small pinch of bicarbonate of soda
  • About 500g of a simple tomato sauce made with tomatoes, garlic, some finely chopped celery (if you have it) and some chopped fresh parsley

Rinse the beans, cover with cold water and bring to the boil. Fast boil for 10 minutes, skim off any scum and reduce to a simmer for about an hour – you want them almost cooked but not quite.

Heat the oven to medium (about 160 degrees) and make sure your tomato sauce is hot. Drain the beans.

Gigantes Plakis (1)

Stir the beans and the tomato sauce together and put into an ovenproof dish. Bake for about 1 ½ – 2 hours until the beans are tender and a little dry/crispy on top. You may need to add a little water during cooking. Check for seasoning and adjust if necessary, add a little extra chopped parsley if you like and sit back and wait for them to cool down a little. Or just eat them piping hot and hope that no one reports you….


56 thoughts on “Gigantes Plakis – Greek Style Giant Baked Beans

  1. My mum says that if you wait for the food to cool down, you miss out on 90% of the taste!
    She always eats her food piping hot 🙂
    I have never seen beans that are this big! they certainly deserve the name

  2. Well, most quite authentic Lebanese food also is oft served room temperature . . . went Sunday sailing on Sydney Harbour for years with Lebanese friends and none of us minded the food coming out of containers just as it ‘was’!! Lovely bean recipe: I’ll take the long way and enjoy 🙂 !

  3. Never met a bean I didn’t like, as you know. These look especially yummy… I think favas would do nicely as well. Mmmmmm!!

      1. I am hoping that the word “pleae” just means that you forgot to add an “s” rather than misspelled the word “plie” and are taking up ballet? That would just be showing off Ms Chica! 😉

      2. Well, now you mention it I did consider it as a new hobby but I just couldn’t find tights that didn’t make my legs look like two pork sausages 😉

  4. Oh my goodness… those beans are huge! About 5 minutes ago I finished planting out our broad beans. I’ve never grown them before, but hopefully if I get a good harvest I could adapt this recipe? 🙂

I love to hear what you think, please leave me a comment!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s