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Baked Giant Beans in Tomato Sauce

The Quirky Foodster Team

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20 minutes (plus overnight soaking)
Prep
1 hour 15 minutes
Cook
4
Servings

Ingredients

  • 400 g (2 cups) dried gigantes or large lima beans, soaked overnight
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, diced
  • 400 g (1 can (14 oz)) crushed tomatoes
  • 2 tbsp tomato paste
  • 120 ml (1/2 cup) extra virgin olive oil, divided
  • 1 tsp dried oregano
  • 2 bay leaves
  • 500 ml (2 cups) hot water or vegetable stock Salt and black pepperSalt and black pepperto taste
  • 3 tbsp fresh parsley or dill, chopped

Method

  1. Drain the soaked beans, place in a large pot with fresh water to cover generously, and boil for 40-45 minutes until just tender but not falling apart. Drain and set aside.
  2. Preheat the oven to 180°C (350°F).
  3. Heat half the olive oil in a pan and sauté the onion, garlic, and carrots for 8-10 minutes until softened.
  4. Stir in the crushed tomatoes, tomato paste, oregano, and bay leaves, and simmer for 5 minutes.
  5. Transfer the parboiled beans to a large baking dish and pour over the tomato sauce, along with the hot water or stock. Stir gently to combine, and season with salt and pepper.
  6. Drizzle the remaining olive oil over the top and cover the dish with foil.
  7. Bake for 45 minutes covered, then remove the foil and bake for a further 20-30 minutes, until the sauce has thickened and the top is starting to caramelize at the edges.
  8. Let rest for 10 minutes, remove the bay leaves, and scatter with fresh parsley or dill before serving.

Introduction: Gigantes plaki, giant beans slow-baked in a rich tomato and herb sauce, is one of the most beloved main dishes on
the Greek Lenten table. Its heartiness — thanks to the large, buttery beans — means it can stand entirely on its own
as a satisfying main course during fasting periods, when meat and fish are set aside. It is often prepared in large
batches and enjoyed over several days, tasting better as it sits.

Cultural Background: Gigantes plaki, giant beans slow-baked in a rich tomato and herb sauce, is one of the most beloved main dishes on
the Greek Lenten table. Its heartiness — thanks to the large, buttery beans — means it can stand entirely on its own
as a satisfying main course during fasting periods, when meat and fish are set aside. It is often prepared in large
batches and enjoyed over several days, tasting better as it sits.

Tips: Do not fully cook the beans before baking — they should still have some bite, as they will continue cooking in the oven. A generous amount of olive oil is traditional and important both for flavor and for the sauce's final texture. This dish is even better the next day once the flavors have had time to develop.

Variations: Add a pinch of cinnamon or a strip of orange peel to the sauce for a subtle sweetness, a variation found in some regions. Stir in chopped celery leaves along with the parsley for extra herbal complexity. Use canned butter beans to save time, reducing the initial boiling step significantly.

Storage: Refrigerate in an airtight container for up to 5 days. Freezes well for up to 3 months.

Reheating: Reheat in a covered baking dish in a 160°C (325°F) oven for about 20 minutes, or in the microwave until piping hot,
adding a splash of water if needed.

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