Greek Giant Bean Bake

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A classic Greek meze of creamy butter beans slow-baked in a rich tomato sauce with herbs and olive oil. Serve warm with crusty bread and a crumble of feta for an authentic taverna experience.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 12 gFat
• 3 gSaturated Fat
• 52 gCarbs
• 14 gFiber
• 7 gSugar
• 17 gProtein
• 520 mgSodium
• 1100 mgPotassium
• 120 mgCalcium
• 6 mgIron
• 14 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the beans

• 1 lb (450 g) dried giant lima beans (or butter beans)
• 1 bay leaf
• 1 tsp salt

For the tomato sauce

• 3 tbsp extra-virgin olive oil, plus more for drizzling
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 can (14 oz / 400 g) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp sugar
• 1 tsp dried Greek oregano
• 1/2 tsp ground black pepper

For finishing

• 1/4 cup fresh flat-leaf parsley, chopped
• 2 tbsp fresh dill, chopped
• 1/2 cup crumbled feta cheese (optional)

Directions

1. Soak the dried beans in plenty of cold water for at least 8 hours or overnight. Drain and rinse well, then place in a large pot, cover with fresh water, add the bay leaf, and bring to a boil.
2. Reduce heat and simmer the beans for 40 to 50 minutes until tender but still holding their shape. Add salt in the last 5 minutes of cooking, then drain, reserving 1 cup of the cooking liquid.
3. While the beans cook, preheat the oven to 375°F (190°C). Heat the olive oil in a skillet over medium heat and sauté the onion for 6 to 7 minutes until soft and translucent, then add the garlic and cook 1 minute more.
4. Stir in the crushed tomatoes, tomato paste, sugar, oregano, and pepper. Simmer the sauce for 8 to 10 minutes until thickened and glossy.
5. In a large baking dish (about 9×13 inches), combine the drained beans, tomato sauce, fresh parsley, dill, and enough reserved bean liquid to just cover the beans. Stir gently to coat.
6. Drizzle the top generously with olive oil and bake uncovered for 35 to 40 minutes, until the sauce is thick, the surface is slightly crusty, and the edges are bubbling.
7. Let the bake rest for 10 minutes so the sauce sets. Serve warm or at room temperature, topped with crumbled feta and an extra drizzle of olive oil, with plenty of crusty bread on the side.

Cook’s Notes

• True gigantes plaki uses the Greek elephant beans (gigantes), but large dried lima beans give the closest result outside Greece.
• For deeper flavor, stir 1 tsp of smoked paprika or a pinch of Aleppo pepper into the tomato sauce.
• If the top browns too quickly, lay a sheet of foil loosely over the dish for the last 10 minutes of baking.
• Make it ahead — the beans taste even better the next day, once the herbs have steeped into the sauce.
• Serve as a hearty meze with ouzo, or alongside grilled fish and a crisp Greek salad for a vegetarian main.

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