Greek Roasted Beans in Tomato Sauce Gigantes Plaki
Experience the authentic flavors of Greece with Gigantes Plaki, a traditional dish of Greek roasted beans in a rich, aromatic tomato sauce. This hearty recipe features tender giant white beans, slow-cooked in a savory blend of tomatoes, olive oil, and earthy herbs like oregano and parsley, then baked to perfection for a caramelized finish. Ideal for vegetarians and Mediterranean food enthusiasts, this dish is brimming with protein, fiber, and robust flavor. Serve it warm with crusty bread, a crisp green salad, or as part of a mezze spread for an unforgettable taste of the Mediterranean. Perfectly comforting and deeply satisfying, Gigantes Plaki promises to bring the essence of Greek home cooking to your table.
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Recipe Information
Ingredients
- 250 grams dried giant white beans (Gigantes or lima beans)
- 60 ml olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium carrot, finely chopped
- 400 grams canned crushed tomatoes
- 1 tablespoon tomato paste
- 250 ml water or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 2 tablespoons fresh dill, chopped (optional for garnish)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Rinse the dried beans under cold water to remove any impurities. Place them in a large bowl, cover with water, and soak overnight (or for at least 8 hours).
Drain the soaked beans and transfer them to a large pot. Cover with fresh water and bring to a boil. Lower the heat and simmer for 50-60 minutes, or until the beans are soft but not falling apart. Skim off any foam that rises to the top during cooking. Drain and set aside.
Preheat your oven to 180°C (360°F).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 5-6 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and chopped carrot to the skillet. Cook for another 3 minutes until fragrant and slightly softened.
Stir in the tomato paste and cook for 1 minute to deepen its flavor. Add the crushed tomatoes, water or vegetable broth, dried oregano, dried parsley, salt, and black pepper. Bring the sauce to a simmer and cook for 10 minutes, allowing the flavors to meld.
Combine the cooked beans with the tomato sauce in a large mixing bowl. Stir gently to coat the beans evenly without breaking them apart.
Transfer the bean and sauce mixture to a large baking dish. Spread it out evenly and drizzle with a little extra olive oil if desired.
Bake uncovered in the preheated oven for 40-50 minutes, or until the sauce thickens and slightly caramelizes on the surface.
Remove from the oven and let cool slightly. Garnish with freshly chopped dill (optional) before serving.
Serve warm with crusty bread, a green salad, or as part of a larger Mediterranean feast.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 7.6 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1210 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
