Gigantes plaki – baked beans in tomato sauce Recipe
Gigantes plaki are large white beans baked in a thick tomato sauce with herbs and olive oil. In Greek tavernas they’re often served as a warm appetizer to share at the table. The flavor is reminiscent of a mix between Polish baked beans and ratatouille, but without meat and with a distinct oregano aroma.
This classic Greek dish turns simple pantry staples into a richly flavored, comforting bake. Slow-cooked beans absorb the aromatic tomato and oregano sauce, creating a naturally creamy texture without any dairy or meat. It works equally well as a main course or a generous sharing appetizer.
Chef's tips
Don’t overcook the beans during the initial boiling stage – they should still be slightly firm so they keep their shape while baking. Taste the tomato sauce before adding the beans and adjust the balance of acidity, sweetness and salt; different brands of canned tomatoes vary a lot. A good-quality olive oil makes a noticeable difference here, both in the sauce and drizzled on top before baking.
How to serve
Serve in a shallow dish with plenty of crusty bread or warm pita to soak up the sauce. Pair with a simple green salad, olives and a glass of dry white wine for a taverna-style meal at home. It also works well as part of a mezze spread alongside dips, grilled vegetables and salads.
Ingredients
- white beans preferably large beans, but regular ones are fine too - 300 g
- onion diced - 1 piece
- carrot cut into small dice - 1 piece
- celery stalk diced - 1 stalk
- garlic chopped - 3 cloves
- canned tomatoes chopped - 400 g
- tomato paste - 1 tablespoon
- olive oil 3 for the sauce, 2 on top - 5 tablespoons
- sugar to balance the acidity - 1 teaspoon
- oregano dried - 1 teaspoon
- parsley chopped - 2 tablespoons
- salt to taste
- black pepper to taste
- water for cooking the beans - 1 l
Preparation
- Rinse the beans in a sieve, cover with plenty of cold water and leave to soak overnight.
- The next day, drain the water, rinse the beans, transfer them to a pot, cover with fresh water so it comes a few centimeters above the beans and bring to a boil. Simmer over low heat for 40–50 minutes, until the beans are almost tender but still slightly firm. Drain.
- In a large pan or pot, heat 3 tablespoons of olive oil over medium heat. Add the onion and sauté for 3–5 minutes, until softened and slightly translucent.
- Add the carrot, celery stalk and garlic. Fry for another 5 minutes, stirring, until the vegetables soften slightly.
- Add the canned tomatoes, tomato paste, sugar, oregano, salt and pepper. Stir and simmer over low heat for 10–15 minutes, until the sauce thickens a little.
- Add the cooked beans to the sauce and gently stir so as not to crush the beans. If the sauce is very thick, add a little water.
- Transfer everything to an ovenproof dish, smooth the top and drizzle with the remaining 2 tablespoons of olive oil.
- Bake in an oven preheated to 180°C for about 25–30 minutes, until the top is lightly browned and the sauce is bubbling around the edges.
- After removing from the oven, sprinkle the dish with chopped parsley. Serve warm or at room temperature.
Storage
Danie dobrze się przechowuje i zyskuje na smaku następnego dnia. Trzymaj w lodówce do 4 dni lub zamroź w porcjach na około 2 miesiące. Podgrzewaj w piekarniku lub na patelni z odrobiną wody, żeby sos się nie przypalił.
