Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) dried gigantes beans (or large dried lima/butter beans)
- 2 tbsp kosher salt, divided (plus more to taste)
- 1/2 cup (120 ml) extra-virgin olive oil, divided
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 can (28 oz / 794 g) crushed tomatoes
- 1 1/2 cups (360 ml) vegetable broth (or bean cooking liquid)
- 2 bay leaves
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1/4 tsp ground cinnamon (optional)
- 1 tbsp red wine vinegar (or 2 tbsp lemon juice)
- 1/2 cup (15 g) chopped fresh parsley (plus more for serving)
- Freshly ground black pepper
Do This
- 1. Soak beans in plenty of water 12 hours; drain.
- 2. Simmer beans with bay leaves until tender, 60–75 minutes; reserve 2 cups cooking liquid.
- 3. Sauté onion, carrots, and celery in olive oil; add garlic and tomato paste.
- 4. Add crushed tomatoes, broth/cooking liquid, oregano, thyme, pepper; simmer 10 minutes.
- 5. Combine beans + sauce in a 9 x 13-inch baking dish; top with remaining olive oil.
- 6. Bake at 375°F (190°C) for 60 minutes until caramelized and creamy; finish with vinegar and parsley.
Why You’ll Love This Recipe
- Big, creamy beans with a rich tomato-olive oil sauce that tastes even better the next day.
- Hands-off baking time creates a deeply caramelized top and tender, silky beans underneath.
- Wholesome pantry ingredients with classic Greek flavors (tomato, oregano, parsley, olive oil).
- Great for meal prep: it reheats beautifully and can be served hot, warm, or at room temperature.
Grocery List
- Produce: 1 large yellow onion, 2 medium carrots, 2 celery ribs, 4 garlic cloves, 1 bunch fresh parsley, 1 lemon (optional)
- Dairy: None (optional serving idea: crumbled feta)
- Pantry: 1 lb dried gigantes beans (or large lima/butter beans), extra-virgin olive oil, tomato paste, 1 can crushed tomatoes (28 oz), vegetable broth, bay leaves, dried oregano, dried thyme, ground cinnamon (optional), red wine vinegar, kosher salt, black pepper
Full Ingredients
Beans
- 1 lb (454 g) dried gigantes beans (or large dried lima/butter beans)
- Water, for soaking and cooking
- 1 tbsp kosher salt (for seasoning the beans while cooking)
- 2 bay leaves
Vegetable-Tomato Sauce
- 1/2 cup (120 ml) extra-virgin olive oil, divided (you will use some for sautéing and the rest for baking)
- 1 large yellow onion (about 10 oz / 285 g), diced
- 2 medium carrots (about 6 oz / 170 g total), diced
- 2 celery ribs (about 4 oz / 115 g total), diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 can (28 oz / 794 g) crushed tomatoes
- 1 1/2 cups (360 ml) vegetable broth, or reserved bean cooking liquid (or a mix of both)
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1/4 tsp freshly ground black pepper (plus more to taste)
- 1/4 tsp ground cinnamon (optional, but traditional and lovely)
To Finish
- 1 tbsp red wine vinegar (or 2 tbsp fresh lemon juice)
- 1/2 cup (15 g) chopped fresh parsley, plus more for serving
- 1 tsp kosher salt, or to taste (start small; tomato + beans need final seasoning)
Step-by-Step Instructions
Step 1: Soak the beans
Pick over the beans for any small stones or broken pieces. Rinse well, then place the beans in a large bowl and cover with at least 3 inches (7–8 cm) of water. Soak for 12 hours at cool room temperature, or in the refrigerator if your kitchen is warm.
Drain and rinse the soaked beans.
Step 2: Simmer the beans until tender
Add the drained beans to a large pot and cover with fresh water by about 2 inches (5 cm). Add the bay leaves.
Bring to a boil over high heat, then reduce to a gentle simmer. Partially cover and simmer until the beans are tender all the way through but still hold their shape, 60 to 75 minutes.
During the last 15 minutes of simmering, stir in 1 tbsp kosher salt.
When tender, carefully reserve 2 cups (480 ml) of the cooking liquid, then drain the beans. Discard the bay leaves.
Step 3: Preheat the oven and choose your baking dish
Arrange a rack in the middle of the oven. Preheat to 375°F (190°C).
Use a 9 x 13-inch (23 x 33 cm) baking dish (or a similar 3-quart / 2.8 L oven-safe dish). This size helps the top caramelize without drying out the beans underneath.
Step 4: Build the flavor base (onion, carrots, celery, garlic)
In a wide sauté pan or Dutch oven over medium heat, warm 1/4 cup (60 ml) of the olive oil.
Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened and sweet-smelling, 10 minutes.
Add the minced garlic and cook until fragrant, 30 seconds.
Step 5: Simmer the tomato sauce
Stir in the tomato paste and cook, stirring constantly, for 1 minute to toast it slightly.
Add the crushed tomatoes, 1 1/2 cups (360 ml) vegetable broth (or reserved bean liquid), oregano, thyme, black pepper, and cinnamon (if using). Bring to a steady simmer and cook for 10 minutes to marry the flavors.
The sauce should taste a little bolder than you think it needs to be; the beans will mellow it out.
Step 6: Combine beans and sauce, then bake until caramelized
Add the drained beans to the baking dish. Pour the hot tomato-vegetable sauce over the beans and gently stir to coat without breaking them.
If the mixture looks thick and not very saucy, stir in up to 1/2 cup (120 ml) reserved bean cooking liquid. (Beans absorb a lot as they bake; you want a loose, spoonable sauce going into the oven.)
Drizzle the remaining 1/4 cup (60 ml) olive oil evenly over the top. This is part of what makes gigantes plaki so luscious and authentically rich.
Bake uncovered at 375°F (190°C) for 60 minutes, until the top is browned and caramelized and the beans underneath are creamy. If you want a deeper top crust, bake an additional 10 minutes, checking that the sauce is not drying out. (If it looks dry, add a splash of reserved bean liquid around the edges.)
Step 7: Finish, rest, and serve
Remove from the oven and immediately stir in 1 tbsp red wine vinegar (or 2 tbsp lemon juice). Taste and add up to 1 tsp kosher salt as needed.
Sprinkle with 1/2 cup (15 g) chopped parsley. Let the dish rest for 15 minutes before serving so the sauce thickens and the beans finish soaking up flavor.
Serve warm or at room temperature with crusty bread. Optional but delicious: add a little extra olive oil on top and a sprinkle of more parsley right before serving.
Pro Tips
- Don’t rush the simmer: Baking won’t fully tenderize undercooked beans. Simmer until the beans are creamy inside before they go into the oven.
- Reserve that bean liquid: It’s starchy and helps keep the baked dish silky, not watery. Add splashes during baking if needed.
- Olive oil matters: This dish is supposed to be generously oiled. Use a fruity extra-virgin olive oil for the most authentic flavor and a glossy finish.
- Caramelized top = flavor: Bake uncovered so the sauce reduces and the top bronzes. If your oven runs cool, add 5–10 minutes to deepen the color.
- Better tomorrow: Plan for leftovers. The beans absorb the sauce overnight and taste even more cohesive the next day.
Variations
- Add greens: Stir in 4 packed cups (120 g) baby spinach during the last 5 minutes of baking for a slightly greener, heartier dish.
- Heat and smokiness: Add 1/2 tsp red pepper flakes and 1 tsp smoked paprika to the sauce for a gentle kick.
- Herb swap: Replace half the parsley with 1/4 cup (5 g) chopped fresh dill for a brighter, more distinctly Greek finish.
Storage & Make-Ahead
Cool completely, then refrigerate in an airtight container for up to 5 days. Reheat in a 350°F (175°C) oven for 20–25 minutes (add a splash of water or broth if it looks thick), or microwave gently in 1-minute bursts, stirring in between.
To make ahead, fully bake the dish, cool, and refrigerate. Reheat covered at 350°F (175°C) for 25 minutes, then uncover for 10 minutes to refresh the caramelized top.
Freezing: freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat as above. The beans may soften slightly more but will still be delicious.
Nutrition (per serving)
Approximate, based on 6 servings: 420 calories, 16 g protein, 18 g fat, 52 g carbohydrates, 16 g fiber, 620 mg sodium.
