Introduction
Gigantes are large, white runner beans from Greece, prized for their meaty, buttery texture. While similar to lima beans, authentic Greek varieties are a distinct cultivar grown in northern regions like Kastoria. They are most famous as the main ingredient in Gigantes Plaki, a rustic dish where the beans are slow-baked in a rich sauce of tomatoes, onions, garlic, and plenty of extra virgin olive oil.
Ingredients
The Bean Base
500g Gigantes (giant white beans), soaked overnight
1 large red onion, finely chopped
2 to 3 cloves garlic, minced
2 medium carrots, sliced into rounds
1 stalk celery, 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
The Aromatics
1/2 cup fresh parsley, chopped
1 tbsp dried oregano
2 bay leaves
1/2 tsp red pepper flakes (boukovo)
Salt and freshly ground black pepper
The Finishing Touches
A generous crumble of Feta cheese (added before serving)
Extra fresh parsley for garnish
A drizzle of raw extra virgin olive oil
Crusty bread to soak up the sauce
Preperation
Beans: Soak the large dried butter beans in plenty of water for at least 12 hours before boiling them until they are tender but still hold their shape.
Sauce: Grate fresh, ripe tomatoes or use canned crushed tomatoes to create a thick, sweet base for the braise.
Aromatics: Thinly slice the red onions and mince the garlic cloves to sauté in a generous amount of olive oil.
Vegetables: Finely dice carrots and celery to add sweetness and texture to the sauce.
Herbs: Chop fresh flat leaf parsley and have dried Greek oregano and a pinch of cinnamon or paprika ready for seasoning.
Step by Step
The Beans: Soak large dried runner beans (gigantes) in plenty of water for at least 12 hours or overnight. Drain and rinse them, then boil in a large pot of fresh water for about 45 to 60 minutes until they are tender but not falling apart.
The Aromatics: Sauté finely chopped red onions, carrots, and celery in a generous amount of extra virgin olive oil until softened. Add minced garlic and cook for another minute until fragrant.
The Sauce: Stir in grated fresh tomatoes or crushed canned tomatoes along with a tablespoon of tomato paste, a pinch of sugar, salt, and black pepper. Let the sauce simmer for 10 minutes to thicken.
The Herbs: Mix in a large amount of chopped fresh parsley and some fresh dill. For a touch of heat, you can add a pinch of red pepper flakes or some smoked paprika for depth.
The Assembly: Drain the boiled beans and place them in a large baking dish (tapsi). Pour the tomato sauce and vegetable mixture over the beans and toss well to ensure every bean is covered.
The Liquid: Add enough hot water to the dish so the beans are almost submerged. Drizzle more olive oil over the top, as this is a "ladera" dish that relies on the oil for its rich texture.
Baking: Bake at 180°C for about 1 to 1.5 hours. Check occasionally and add a little more water if the beans look dry. The dish is ready when the beans are "butter" soft and the sauce has reduced to a thick, caramelized oil.
Finishing: Let the dish rest and cool slightly before serving. Gigantes are best enjoyed warm or at room temperature, served with a block of salty feta cheese and crusty bread to dip into the savory oil.
Origin:
Macedonia
Diet
Vegan, Gluten-Free
Equipment Needed:
Large baking pan, Pot for boiling.
Cultural History
Gigantes are large white "giant" beans that are oven-baked to create one of the most hearty and satisfying dishes in the Greek "ladera" tradition. These beans, specifically the Gigantes-Elefantes variety grown in Northern Greece, are first soaked and parboiled before being roasted in a thick sauce of grated tomatoes, onions, garlic, and plenty of extra virgin olive oil. The slow-baking process in the oven allows the beans to become creamy and tender while the sauce reduces into a rich and savory glaze seasoned with fresh parsley and sometimes a hint of cinnamon or dill. Often served as a main course or as part of a meze spread, they are prized for their meaty texture and their ability to absorb the complex flavors of the Mediterranean aromatics. This dish is a staple during fasting periods and is almost always accompanied by crusty bread and feta cheese to complement the sweetness of the roasted tomatoes.
Yiayias Secret
The secret to exceptional Gigantes is the long, slow soak and the "twice-cooked" method. You must soak the large butter beans for at least twelve hours in salted water, then parboil them until they are tender but still hold their shape. This ensures that when they move to the oven, they absorb the sauce rather than just struggling to soften.
The sauce should be a thick, aromatic reduction of grated fresh tomatoes, plenty of onions, and garlic. The defining flavor of Gigantes comes from adding a generous amount of celery and dill, which provides an earthy backbone to the sweetness of the tomatoes.
The most important part of the baking process is the olive oil crust. You must use enough olive oil so that the beans are partially submerged; as the water evaporates in the oven, the oil fries the top layer of beans, giving them a slightly crunchy, caramelized skin. Bake them uncovered until the sauce has thickened into a rich, oily jam and the beans are creamy and buttery on the inside.
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 are large, "giant" white beans baked in a thick, savory tomato sauce with onions, garlic, extra virgin olive oil, and herbs like oregano or parsley, often resulting in a creamy texture with caramelized edges.
White Wine (The Traditional Choice): A full-bodied white with significant acidity is needed to handle the weight of the beans and the richness of the oil. A Greek Assyrtiko provides a powerful, citrusy drive that cuts through the starch, while a Verdicchio offers a nutty complexity and crisp finish that complements the earthy beans.
Red Wine: A medium-bodied red with high acidity and rustic notes is the most common pairing. A Xinomavro is the perfect match, as its signature aromas of sundried tomato and olive mirror the flavors of the sauce. A Barbera also works well, providing a bright, juicy acidity that balances the density of the dish.
The Contrast: A dry Rosé from Xinomavro or Agiorgitiko offers a structural acidity and red fruit profile that lightens the meal. The chilled temperature and vibrant berry notes provide a refreshing counterpoint to the warm, hearty nature of the baked beans.
Storage Instructions
Refrigeration: Store the beans in an airtight container in the refrigerator for up to 5 days. As a "ladera" dish, the tomato sauce and olive oil will thicken and the flavors will continue to develop as it sits.
Freezing (Cooked): Gigantes freeze very well for up to 3 months. The large, sturdy nature of the beans helps them maintain their shape better than smaller legumes. Thaw overnight in the refrigerator before reheating to ensure the centers of the beans are no longer icy.
Freezing (Unbaked): It is not recommended to freeze the dish before baking. While you can freeze boiled beans, the raw vegetables in the sauce will release too much water if frozen and thawed, resulting in a thin, watery sauce that won't caramelize properly in the oven.
Reheating: Reheat in the oven at 180°C for 15 to 20 minutes, adding a small splash of water if the sauce has become too thick. You can also reheat them in a saucepan over medium heat or in the microwave. These beans are also traditionally served at room temperature, which allows the flavor of the olive oil to shine.
