Gigantes Plaki (Giant Baked Beans)

Gigantes — giant beans — are exactly what they sound like: massive white beans the size of your whole thumb. When slow-baked in a rich tomato sauce, they become creamy, slightly sweet, and absolutely addictive.

This is a classic Greek dish that makes a delicious, protein-filled healthy meal. It really is so scrumptious, satisfying, and always a big hit with everyone!

This is the Greek dish that converts bean skeptics.

Finding Gigantes

EVGE sells dried gigantes sourced from the Prespes region of Northern Greece, celebrated for bean cultivation and awarded a PGI (Protected Geographical Indication). Their unique flavor originates from the nutrient-rich soil and unique microclimate of the area.

Chickpeas or cranberry beans can be substituted. Large lima beans can also be used, but tend to fall apart.

Don't try this with regular white beans — the dish is about the size and creaminess of gigantes beans, which keep their integrity and never disintegrate like limas.

Important: Soaking the Beans

DON'T skip the soaking step! Soak for at least 12 hours, then drain, rinse well, and remove foam as the beans begin to boil. This ensures they will not be difficult to digest!

Preparing the Beans

1. Soak beans overnight (at least 12 hours) in plenty of cold water — they will double in size!

2. Drain, rinse well, and place in a large pot with fresh water.

3. Bring to a boil and remove the foam, then reduce heat.

4. Add bay leaves and simmer for 45-60 minutes (or 8 minutes in a pressure cooker) until beans are almost tender but still have a slight bite.

5. When almost done, add 2 tsp salt for each 500g package.

6. Drain, reserving 1 cup of the cooking liquid.

Tip: Extra beans can be frozen in their broth. I always prepare 2 packages at a time so I have them ready to make this and other gigantes dishes quickly. Extra broth can be frozen for a soup base!

Making the Sauce

1. Preheat oven to 350°F (175°C).

2. Heat 1/4 cup olive oil in a large pan over medium heat.

3. Add onions and cook until soft and starting to caramelize, about 10 minutes.

4. If using, add carrots or peppers.

5. Add garlic, cook 1 minute.

6. Add tomato, herbs, paprika, and sweet red pepper powder if using.

7. Simmer for 10 minutes until slightly thickened.

8. Season with salt and pepper.

Note on herbs: Adding dried herbs like rosemary, thyme, sage, or oregano enhances flavor and boosts polyphenols! Bay leaves help with digestion of legumes.

Baking

The beans are always cooked with some of the bean broth and tomato sauce in the oven, which ensures the integrity of the beans remains intact.

1. Place partially cooked beans in a large baking dish.

2. Pour the tomato sauce over the beans.

3. Add reserved bean cooking liquid.

4. Drizzle remaining 1/4 cup olive oil over the top. (Greeks famously use abundant olive oil in their legume dishes — and even more when cooking gigantes!)

5. Stir gently to combine.

6. Bake uncovered for 1 to 1.5 hours, stirring once or twice, until beans are completely tender and sauce is thick and clingy.

7. The top should be slightly caramelized.

The Finish

Let cool for 10-15 minutes before serving — this allows the sauce to thicken further.

Serve warm (not hot) with:

• Fresh parsley
• An extra splash of EVGE olive oil — always add more when serving!
• Crusty bread
• Crumbled feta if you like

The Secret: Low and Slow

The magic of gigantes is in the slow baking. The beans absorb the tomato sauce. The edges caramelize. The whole thing becomes greater than its parts.

Don't rush it. Don't increase the oven temperature. Let the beans do their thing.

As Part of a Meal

Gigantes can be:

• A main dish with bread and Greek salad
• Part of a meze spread
• A side dish alongside grilled meat or fish

In Greece, this is often served at room temperature as part of a larger table of small dishes. Made a day ahead, it's even better.

Batch Cooking Tip

I always prepare a large quantity of gigantes and freeze for fast meals. I also make large quantities of the sauce, which I freeze separately. That way I can take the beans and sauce out to defrost and throw them together in a pan to cook in the oven — a quick weeknight meal!

Leftovers

Gigantes keep well in the fridge for 4-5 days. Reheat gently in the oven or microwave, adding a splash of water if needed.

They're excellent cold, too — straight from the fridge, eaten with a fork while standing in the kitchen!

Bonus: If you have leftovers and want to repurpose them, puree them into a spread and serve with toasted bread!