Gigantes plaki

Gigantes plaki

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(35 ratings)


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Cooking time

Prep: 20 mins Cook: 2 hrs Plus overnight soaking

Skill level



Serves 4

Satisfying and superhealthy, enjoy at room temperature as part of a meze, or on top of toasted sourdough

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Vegan
Nutrition info




  • 400g dried butter beans
  • 3 tbsp Greek extra virgin olive oil, plus more to serve
  • 1 Spanish onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp tomato purée
  • 800g ripe tomatoes, skins removed, roughly chopped
  • 1 tsp sugar
  • 1 tsp dried oregano
  • pinch ground cinnamon
  • 2 tbsp chopped flat-leaf parsley, plus extra to serve

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  1. Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.
  2. Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.

Recipe from Good Food magazine, September 2009

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joanneeland's picture

I used tinned beans and tomatoes and served this with the greek leg of lamb. It was very good and a great side dish, although I added ground cumin, coriander and chilli powder to it as well to ramp up the flavour! Guests were pleasantly surprised by it.....

chafferchops's picture

I used a jar 400g of cooked butterbeans to save time and topped it with some grated Grana Padana cheese and put it in the oven for only half an hour and it was delicious.

sussexgirl's picture
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Made this at the weekend for Sunday lunch to go with Greek Roast Lamb. Thoroughly enjoyed by everyone and was even asked for the receipe by one guest.

gateway1's picture

Loved this recipe- I did cook the beans for 15 mins longer than recipe states, and added a pinch of chilli flakes to the sauce for a bit more flavour.
Served with garlic and rosemary roast patatoes and a salad.
Absoulutly lovely.

ramjes's picture
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Hi Rachel
It would take half an hour to boil beans if you use the pressure cooker - amaizing.
I know it can take absolute hours to cook them in a normal pot even after a night of soaking.
I got my pressure cooking just for boiling beans as I am the biggest bean lover ever.
I made this dish and it is absolutely delicious!!!

alexalex's picture
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Lovely but even after soaking over night they took doumle the time to become tender enough in the pan and also needed double the time in the oven. Will try with canned beans when in more of a hurry.

Sissinghurst's picture
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Used tinned beans and two tins tomatoes. The sauce still tasted a little sharp, so added honey until it tasted right. I would cook the onion and garlic in a little stock after the 10 minutes sauteeing as there was still the slightest crunch, and it won't soften further after adding the tomatoes. I also added a half teaspoon cinnamon as I didn't think 'a pinch' would make much difference. This is a great tasting recipe. Very moreish.