Gigantes Plaki: The Classic Greek Baked Giant Beans in Tomato and Olive Oil

Golden, glossy and deeply savoury, gigantes plaki is one of Greece's most comforting dishes: plump giant beans baked slowly in a rich tomato sauce until they turn meltingly soft and soak up every drop of good olive oil. The name says it all — gigantes means "giants" (the large white beans), and plaki describes the classic Greek method of baking something in the oven with tomato, onion and plenty of extra virgin olive oil. It is humble, plant-based, endlessly satisfying, and every bit as good cold the next day.

This is a dish that rewards patience and a generous hand with the oil. Below you will find an authentic recipe, the little details that make the difference, and answers to the questions people ask most often.

What is gigantes plaki?

Gigantes plaki (γίγαντες πλακί) is a traditional Greek bean casserole, a staple of the ladera family — vegetable dishes cooked in olive oil. Large white beans, usually elephant or butter beans, are simmered until just tender, then folded into a fragrant tomato sauce with onion, garlic, herbs and a very generous pour of extra virgin olive oil, and finished in the oven until the top caramelises. Served across Greece as a hearty meze or a main course with feta and bread, it is naturally vegan and a fixture on the Lenten table.

The soul of the dish is the olive oil. Because the beans and tomato are so simple, the oil is not just a cooking fat here — it is the main flavour. A peppery, fruity Greek oil turns a pot of beans into something you will remember. We use our Extra Virgin Olive Oil from the Peloponnese, which is hand-harvested and unfiltered, for exactly this reason.

Ingredients

Serves 4–6 as a main, more as a meze.

• 500 g dried giant beans (gigantes, elephant or butter beans)
• 120 ml extra virgin olive oil, plus more to finish
• 2 large onions, finely chopped
• 3 garlic cloves, sliced
• 1 carrot, finely diced (optional, for a touch of sweetness)
• 400 g chopped tomatoes (fresh, grated, or good tinned)
• 2 tbsp tomato purée
• 1 tsp dried oregano
• ½ tsp sweet paprika
• 1 pinch of sugar, to balance the tomato
• A small handful of fresh dill and flat-leaf parsley, chopped
• Sea salt and freshly ground black pepper
• To serve: a wedge of feta, a bowl of Kalamata olives and crusty bread

How to make gigantes plaki

1. Soak the beans. Cover the dried beans with plenty of cold water and leave them overnight, or for at least 8 hours. They will roughly double in size.
2. Par-boil. Drain, tip into a large pot, cover with fresh unsalted water and bring to a gentle simmer. Cook for 40–50 minutes, until the beans are tender but not falling apart — they will finish cooking in the oven. Skim off any foam. Drain, reserving a cupful of the cooking liquid.
3. Build the sauce. Warm the olive oil in a wide pan over medium heat. Add the onions (and carrot, if using) with a pinch of salt and cook gently for 8–10 minutes until soft and sweet. Add the garlic and cook for another minute.
4. Add the tomato. Stir in the tomato purée, chopped tomatoes, oregano, paprika and sugar. Simmer for 10 minutes, loosening with a splash of the reserved bean water if it looks dry, until you have a glossy, rounded sauce.
5. Combine. Gently fold the beans into the sauce along with half the dill and parsley. Season well with salt and pepper. Tip everything into a baking dish and spread level. The beans should sit in the sauce, not drowned but not dry — add a little more bean water if needed.
6. Bake. Drizzle the top generously with more olive oil. Bake, uncovered, at 180 °C (fan 160 °C) for 45–60 minutes, until the top is lightly caramelised and the sauce has thickened around the edges.
7. Rest and finish. Let it rest for 10–15 minutes — gigantes plaki is meant to be warm, not scalding. Scatter with the remaining herbs, add a final swirl of olive oil, and serve.

Tips for the best gigantes

Don't rush the par-boil: undercooked beans stay chalky, and the oven will not save them. Be brave with the olive oil — a proper gigantes plaki is unashamedly rich, and the oil emulsifies with the tomato to make that signature glossy sauce. Finally, always taste for salt at the end, because beans drink up seasoning as they cool.

Make it your own

A crumble of feta baked on top gives a salty, creamy contrast. A pinch of chilli flakes or a little cinnamon nods to northern Greek versions. And if you like a fresher plate, serve the beans alongside marinated olives and a simple horiatiki salad for a full mezze spread.

Frequently asked questions

Can I use tinned butter beans instead of dried?

Yes. Two or three 400 g tins of butter beans work well when you are short on time. Skip the soaking and par-boiling, drain and rinse them, then fold straight into the sauce and bake for around 35–40 minutes. The texture is a little softer, but the dish is still lovely.

Is gigantes plaki vegan?

The classic recipe is completely vegan — just beans, vegetables, herbs and olive oil. It is one of the great ladera dishes precisely because it needs no meat or dairy. Add feta on the side only if you want to.

How long does it keep?

Gigantes plaki keeps in the fridge for up to four days and, like most bean dishes, tastes even better on day two once the flavours have settled. Serve it cold or at room temperature, drizzled with a little fresh olive oil. It does not freeze quite as well, as the beans can soften further on thawing.

Pour La Vie

Gigantes plaki is Greek home cooking at its most generous: simple ingredients, unhurried baking and olive oil at the heart of it all. Pour it well, share it warm, and taste the Mediterranean in every spoonful — Pour La Vie.