Greek Gigantes Plaki
Giant white beans baked slowly in a rich tomato sauce with olive oil, dill, and a touch of sweetness — a hearty Greek taverna classic that makes an economical, satisfying meal.
By Palate Palace Kitchen
About This Recipe
Greek gigantes plaki is a traditional Greek dish of large, tender white beans baked in a rich, savory tomato sauce. This classic comfort food is naturally vegan and dairy-free, offering a satisfying and budget-friendly option for a hearty dinner. Its appeal lies in its simplicity, transforming pantry staples into a deeply flavorful meal that is perfect for batch-cooking.
What makes this particular preparation work so well is its effortless, one-pot method. By combining the butter beans, crushed tomatoes, onions, garlic, and olive oil directly in an oven-safe dish, the ingredients meld together beautifully as they bake. The addition of fresh dill cuts through the rich tomatoes with a bright, herbaceous note, while a touch of sugar balances the natural acidity of the sauce. Baking the dish covered at first traps the moisture to tenderize the beans, while finishing it uncovered allows the sauce to thicken and the tops to caramelize.
To ensure the best results, make sure to let the dish rest for five minutes after baking to allow the sauce to settle and thicken slightly. For a simple variation, you can stir in a handful of fresh spinach during the last twenty minutes of cooking, or top the finished dish with a splash of extra virgin olive oil.
This versatile dish is excellent served warm alongside crusty bread to soak up the savory tomato sauce. It also stores beautifully, making it an excellent candidate for meal prep as the flavors continue to develop and deepen the next day.
Ingredients
- 2 cans Canned giant white beans (butter beans), drained
- 1 can Crushed tomatoes
- 1 Onion, diced
- 3 cloves Garlic, minced
- 3 tbsp Olive oil
- 3 tbsp Fresh dill, chopped
- 1 tsp Sugar
- Salt and pepper
Instructions
- 1
Preheat oven to 375°F (190°C). In a large oven-safe dish, combine drained beans, crushed tomatoes, onion, garlic, olive oil, dill, sugar, salt, and pepper. Mix well.
10 min
- 2
Cover with foil and bake for 40 minutes. Remove foil and bake another 20 minutes until sauce is thick and tops are lightly browned. Let rest 5 minutes before serving.
60 min
Nutrition Facts
260
kcal
Calories
12
g
Protein
38
g
Carbs
8
g
Fat
10
g
Fiber
340
mg
Sodium
Rate This Recipe
Beverage Pairings
Greek tables pair sun-drenched food with crisp, high-acid wine and, famously, anise-scented ouzo before the meal. Lemon, olive oil and herbs dominate the plate, so bright whites, dry rosé and sparkling water with lemon keep the palate lively.
Wine, Beer & Spirits
Zesty citrus and herbs mirror the lemon and oregano in Greek cooking.
Serve well chilled (8–10°C).
Dry and refreshing — a natural with grilled meats, seafood and salad.
Serve well chilled (8–10°C).
Saline and citrusy, ideal for grilled fish and seafood.
Serve well chilled (8–10°C).
A crisp, mineral white for lighter mezze and vegetables.
Serve chilled (9–11°C).
Non-Alcoholic
A cooling, alcohol-free close to a herb-rich meal.
Serve hot in a small glass.
With a lemon twist, it refreshes between mezze.
Serve cold with a citrus twist.
Light and palate-cleansing — a safe, refreshing choice.
Steep at 75–80°C for 2 minutes.
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