Gigantes Plaki: Cazuela griega de judías gigantes

These creamy, buttery beans in a light tomato sauce create one of my top 10 favorite dishes!

My version of Greek Gigantes Plaki is a delicious baked giant bean casserole with creamy feta. It’s traditionally a vegan dish with large buttery lima beans, which are common in Greece. The beans are rich, nutritious, and melt-in-your-mouth good in a light herby tomato sauce. Everything comes together in just a few steps. Then, the oven does all the work.

I’m not a huge bean fan, but this is one of my favorite dishes of all time. I mean, it’s up there in my top 10 foods because of the sweetness of the sauce, the super buttery, smooth, and creamy beans, and the warm, creamy feta pockets. There’s no chance you won’t love this!

Why will everyone love this?

Beans in a Sweet and spicy

Light tomato sauce with Creamy, salty feta.

What type of beans do I use?

Greek Giant butter beans -you can find these at Mediterranean stores or online. If you want to find something local, look for Large or small lima beans in the dry bean section of your supermarket, or you could use your favorite white bean. Soak them in water overnight for this dish.

What else do I need for Gigantes?

Onion -finely chopped to add sweet, caramelized flavor to the sauce.

Garlic cloves -finely chopped, grated, or minced would all be good.

Olive oil -your favorite to brown the onions and garlic, and don’t be shy. You can add as much as you’d like for extra flavor.

Tomatoes -fresh or whole canned tomatoes pureed in a blender to create a delicious base for the sauce.

Salt and black pepper -the flavor enhancer power duo.

Dried oregano -I noticed years ago that it would turn slightly bitter if I added oregano before a long cook. So, I add it toward the end of cooking.

Sugar -balances the acidity from the tomatoes and adds a hint of sweetness.

Crushed red pepper flakes -we like a bit of heat, but you can add as much as your family prefers.

What are some good garnishes?

Chopped fresh parsley -you don’t have to have this, but it adds fresh, herby flavor and is pretty as a garnish.

Crumbled feta cheese -always from a block for best flavor, and sheep’s milk feta is my favorite. I love the creamy, salty pockets of goodness this adds to the dish. So, if you aren’t vegetarian, try it!

How do I prepare the beans?

Soak the beans overnight in a large bowl filled with cold water, and drain the water in the morning. They’ll soak up a ton of water and be nice and plumped.

How do I cook the beans?

Place beans in a large pot covered with cold salted water and bring to a boil. Cook for about 40 minutes or until tender but not mushy. They will continue cooking in the oven. Strain the beans and place them in a 9×13-inch baking dish. Drizzle some olive oil on top of the beans and season with salt. Preheat the oven to 400 °F, 200 °C.

How do I make the sauce for the beans?

Heat 1/4 cup olive oil in a saucepan. Add onions and cook over medium-low heat until soft and golden -about 10-15 minutes. Then, add garlic and warm through until fragrant. Add your tomato puree, spices, and sugar, and bring to a boil. Cook the sauce for 3-5 minutes.

How do I make baked giant beans?

Mix the sauce into the beans and bake uncovered for about 45 minutes. Remove the pan from the oven and top with crumbled feta cheese. Tuck the feta into the sauce and return to the oven to bake for ten more minutes. If the sauce has completely been absorbed into the beans, add some hot water (up to a cup) and mix it together.

How do I serve Greek Gigantes?

If you want this vegan, serve the crumbled feta on the side. Either way, top the whole dish with fresh parsley and serve with olives on the side. My mom always served this with meatballs, and we like it with sausages, too. To freshen it up, add a green lettuce salad or Greek salad. And don’t forget my Roasted Garlic bread, Olive-filled Flatbreads, Greek Country Village Bread, or an Easy Crusty Baguette. You’ll want something to soak up the delicious sauce! Kali Orexi!

Ingredients

• 1 pound giant butter or lima beans, soaked in water overnight
• 1 large onion, finely chopped
• 4 large garlic cloves, finely chopped or grated
• 1/2 cup of olive oil
• 1 (28 ounce can) tomatoes pureed in blender
• 1 and 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 teaspoons dried oregano
• 2 teaspoon sugar
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup chopped fresh parsley for garnish
• about 1 cup or more of crumbled feta cheese

Instructions

• Soak the beans in a large bowl filled with cold water. Drain the water in the morning.
• Place beans in a large pot covered with cold salted water and bring to a boil. Cook the beans about 40 minutes or until tender but not mushy. They will continue cooking in the oven. Strain the beans and place them in a 9x13inch baking dish. Drizzle some olive oil on top and season with salt.
• Preheat the oven to 400 °F, 200 °C.
• Heat 1/4 cup olive oil in a saucepan. Add onions and cook over medium-low heat until soft and golden. About 10-15 minutes. Add garlic and warm through until fragrant. Add tomato puree, spices and sugar.
• Bring to a boil and cook the sauce for 3-5 minutes. Pour the sauce over the beans and mix well. Bake uncovered for about 45 minutes.
• Remove the pan from the oven and top with crumbled feta cheese. Tuck the feta into the sauce and return to the oven to bake for 10 more minutes.
• If the sauce has completely been absorbed into the beans add some hot water (about a cup) and mix together.
• Top with fresh parsley and serve with olives and salad.
• Kali Orexi!