Gigantes Plaki (Greek Baked Giant Beans)

Gigantes plaki are enormous butter beans baked low and slow in a garlicky tomato sauce until creamy inside and lightly caramelized on top. It’s a taverna staple that rarely gets attention outside Greece, despite being hearty enough to serve as a main course.

Ingredients

For the beans

• 1 pound dried gigantes or large lima beans, soaked overnight (or 3 cans large butter beans, drained)
• 1/3 cup olive oil, plus more for drizzling
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 1 can (28 ounces) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and black pepper, to taste
• 1/4 cup chopped parsley or dill

Instructions

1. Cook the beans
   If using dried beans, drain the soaked beans and simmer in fresh water for 45-60 minutes, until just tender but still holding their shape. Drain. (Skip this step if using canned beans.)
2. Make the sauce
   Preheat the oven to 375°F. Heat the olive oil in an ovenproof pot or skillet over medium heat. Cook the onion, garlic, and carrots for 6-8 minutes, until softened.
3. Combine
   Stir in the crushed tomatoes, tomato paste, oregano, bay leaf, salt, and pepper. Add the beans and gently fold to combine, along with 1/2 cup water if the sauce looks thick.
4. Bake
   Transfer to the oven, uncovered, and bake for 45-50 minutes, until the sauce has thickened and the top is lightly caramelized at the edges.
5. Serve
   Remove the bay leaf, scatter with fresh herbs, and drizzle with olive oil. Serve warm with crusty bread.