Introduction
Gigantes Plaki is a hearty and rustic Greek dish consisting of "giant" white runner beans baked in a rich, flavorful tomato sauce. The preparation begins by soaking the large beans overnight and boiling them until tender, after which they are oven-baked until they become creamy and almost butter-like in texture. The sauce is a savory reduction of extra virgin olive oil, sautéed onions, garlic, and ripe tomatoes, often seasoned with a generous amount of fresh parsley and a hint of sweet paprika or honey to balance the acidity. A key characteristic of a well-made plate of Gigantes is the way the beans caramelize on top, creating a slight crust while remaining succulent underneath. Often served as a warm meze or a main course, this dish is traditionally enjoyed with a side of feta cheese and plenty of bread to soak up the fragrant olive oil sauce.
Ingredients
The Bean Base
500g Gigantes (giant white beans), soaked overnight
1 large red onion, thinly sliced into half-moons
2 to 3 cloves garlic, minced
2 medium carrots, sliced into rounds
1 stalk celery, finely chopped
The Tomato Sauce and Liquid
1/2 cup extra virgin olive oil
1 can (400g) crushed tomatoes or 3 large ripe tomatoes, grated
1 tbsp tomato paste
1 tsp sugar
1 to 2 cups reserved bean cooking water (from the initial boil)
The Aromatics and Seasoning
1/2 cup fresh parsley, chopped
1 tbsp dried oregano
2 bay leaves
1/2 tsp red pepper flakes (boukovo) or sweet paprika
Salt and freshly ground black pepper
The Finishing Touches
A generous crumble of Feta cheese (optional)
Extra fresh parsley for garnish
A drizzle of raw extra virgin olive oil before serving
Crusty sourdough bread for dipping
Preperation
Beans: Drain the soaked and parboiled giant butter beans and place them in a large, deep baking dish in a single layer.
Sauce: Simmer grated tomatoes with a generous amount of extra virgin olive oil until the mixture thickens into a rich sauce.
Aromatics: Sauté sliced red onions, celery, and carrots until they are soft and caramelized to provide a sweet foundation.
Seasoning: Stir in minced garlic, dried oregano, and a touch of honey or sugar to balance the acidity of the tomatoes.
Herbs: Finely chop fresh parsley and dill to stir into the beans before they go into the oven for their slow roast.
Step by Step
The Beans: Soak large dried runner beans in water for at least 12 hours. Boil them in fresh water for about 45 minutes until they are tender but still hold their shape. Drain and set them aside.
The Sauté: Soften finely chopped red onions and sliced carrots in a generous amount of extra virgin olive oil. Add minced garlic and a bit of chopped celery, cooking until the vegetables are fragrant and translucent.
The Sauce: Stir in grated fresh tomatoes or high quality canned crushed tomatoes. Add a tablespoon of tomato paste, a pinch of sugar to balance the acidity, salt, and black pepper. Simmer the mixture for 10 minutes.
The Herbs: Incorporate a large handful of fresh chopped parsley and some dill. These herbs provide the bright, garden fresh flavor characteristic of the "plaki" (oven baked) style.
The Assembly: Transfer the boiled beans into a large, shallow baking dish. Pour the tomato sauce over them, ensuring the beans are spread in an even layer. The shallow dish is key to achieving the proper caramelization.
The Liquid: Pour in just enough hot water to nearly cover the beans. Drizzle an extra layer of olive oil over the top to help create a rich, concentrated sauce as the water evaporates.
Baking: Roast at 180°C for approximately 60 to 90 minutes. Do not stir them too often; you want the top layer of beans to become slightly golden and the sauce to thicken into a savory oil.
Finishing: Let the dish rest for 20 minutes to allow the beans to absorb the remaining flavors. Serve at room temperature with plenty of feta cheese and bread to soak up the sauce.
Origin:
Macedonia
Diet
Vegan, Gluten-Free
Equipment Needed:
Large baking pan, Pot for pre-boiling.
Cultural History
Gigantes Plaki is the formal name for the traditional Greek dish of "giant" beans baked in the oven, where the term plaki refers to the specific Mediterranean method of roasting ingredients in a flat pan with a rich tomato and olive oil sauce. This dish utilizes the large and meaty butter beans typically cultivated in the Prespes region of Northern Greece, which are known for their thin skins and creamy interior. The beans are slow-cooked in a vibrant sauce composed of sautéed onions, garlic, and fresh tomatoes, often scented with celery, carrots, and a hint of wild oregano.
The magic of the dish happens in the oven, where the beans simmer until they reach a meltingly soft consistency and the sauce caramelizes into a thick and savory reduction. A generous amount of extra virgin olive oil is essential, as it emulsifies with the tomato juices to create a luxurious coating for the legumes. Served as a centerpiece of a vegetarian meal or a robust appetizer, Gigantes Plaki is best enjoyed at room temperature with crumbled feta cheese and plenty of rustic bread to capture every drop of the oil-rich sauce.
Yiayias Secret
The secret to a perfect Gigantes Plaki is the "twice-cooked" method. You must parboil the soaked beans until they are completely tender before they ever touch the tomato sauce. If they go into the oven undercooked, the acidity of the tomatoes will "lock" the starches and prevent the beans from ever reaching that creamy, buttery consistency.
The real character comes from the caramelized top. Bake the beans in a wide, shallow tray with a generous amount of extra virgin olive oil and plenty of fresh dill. As the liquid reduces, the oil and tomato sugars should create a rich, dark crust on the top layer of beans while the ones underneath remain bathed in a thick, savory jam. This contrast between the roasted exterior and the meltingly soft interior is the hallmark of the dish.
Substitution Notes
The Beans: Giant white beans are the standard for this dish. If they are unavailable, large lima beans or butter beans are the best substitutes. They require a long soak and a brief parboil before baking to ensure they reach a creamy, tender consistency.
The Tomato Sauce: The base is made from grated fresh tomatoes or crushed canned tomatoes. A small amount of tomato paste is often added to deepen the color and thicken the sauce during the long baking process.
The Vegetables: Onions and carrots are used to provide a natural sweetness to the sauce. You can also include celery or sliced peppers. For a heartier version, some regional variations add spinach or leeks to the tray.
The Fat: High-quality extra virgin olive oil is necessary to create the rich, silky sauce characteristic of Greek bean dishes. While vegetable oil can be used in a pinch, it will lack the traditional flavor that complements the legumes.
The Herbs: Fresh parsley and dill are the primary aromatics. If fresh herbs are not on hand, dried oregano or a bit of dried mint can serve as a substitute to provide an earthy background.
The Sweetener: A pinch of sugar or a drizzle of honey is often mixed into the tomato sauce. This helps balance the acidity of the tomatoes and encourages the beans to caramelize slightly in the oven.
The Finish: The dish is traditionally served with crumbled Feta. A squeeze of lemon juice or a handful of olives can also be used to provide the salty, acidic contrast needed to balance the rich oil.
Wine Pairings
Gigantes Plaki is a hearty oven-baked dish of giant white beans slow-cooked in a rich tomato sauce with celery, carrots, garlic, and a generous amount of extra virgin olive oil until the beans are butter-soft and the sauce is concentrated.
White Wine (The Traditional Choice): A white with high acidity and enough body to stand up to the starchy beans is essential. A Greek Assyrtiko offers a piercing citrus and mineral profile that cuts through the olive oil, while a Chenin Blanc provides a weightier mouthfeel and bright acidity that complements the sweetness of the roasted carrots and onions.
Red Wine: A medium-bodied red with high acidity and herbal notes is the most harmonious pairing for the tomato-based sauce. A Xinomavro is the classic choice, as its natural aromatics of tomato leaf and olive perfectly mirror the dish. A Chianti also works beautifully, offering a cherry-driven acidity that keeps the palate fresh against the dense texture of the beans.
The Contrast: A dry Rosé from the Peloponnese provides a crisp, red-fruit backbone that balances the savory, earthy flavors. Its vibrant acidity and chilled temperature offer a refreshing counterpoint to the rich, oil-based sauce and the heavy, creamy interior of the gigante beans.
Storage Instructions
Refrigeration: Store Gigantes Plaki in an airtight container in the refrigerator for up to 5 days. The beans will absorb more of the tomato sauce and olive oil as they sit, often making them more flavorful the next day.
Freezing (Cooked): These beans freeze exceptionally well for up to 3 months. Use a freezer safe container and leave some space at the top for expansion. The thick skins of the giant beans help them maintain their creamy interior without falling apart after thawing.
Freezing (Unbaked): It is not recommended to freeze the dish before the final baking stage. While you can freeze plain boiled beans, freezing the unbaked assembly of beans and raw tomato sauce will lead to a watery consistency that prevents the characteristic caramelization of the "plaki" style.
Reheating: The best way to reheat is in the oven at 180°C for 15 to 20 minutes to keep the top from getting soggy. If the sauce has thickened too much, stir in a tablespoon of water before heating. They can also be reheated in a microwave or eaten at room temperature, which is a common way to serve them in Greece.
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