Gigantes plaki

Gigantes plaki

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(39 ratings)

Prep: 20 mins Cook: 2 hrs Plus overnight soaking


Serves 4
Satisfying and superhealthy, enjoy at room temperature as part of a meze, or on top of toasted sourdough

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan


  • kcal431
  • fat11g
  • saturates1g
  • carbs66g
  • sugars15g
  • fibre19g
  • protein22g
  • salt0.2g
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  • 400g dried butter beans
  • 3 tbsp Greek extra virgin olive oil, plus more to serve
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 Spanish onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • 2 tbsp tomato purée
  • 800g ripe tomatoes, skins removed, roughly chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • pinch ground cinnamon
  • 2 tbsp chopped flat-leaf parsley, plus extra to serve


  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.

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Comments, questions and tips

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23rd Jun, 2013
Lovely side dish! I used it in a Greek style Sunday lunch. I used canned butter beans to save time.
10th Jun, 2013
So tasty and simple. Very healthy, hearty and lovely. Yumm!!
6th May, 2013
Delicious! Worked well with tinned beans.
9th Feb, 2013
super dish..... used dried beans soaked for 24 hours and cooked 50mins.... had no tomato puree in so used tomato ketchup so didn't need to add sugar.... also added chopped red bell pepper..... delicious!...
4th Sep, 2012
The GF magazine says you can freeze it for up to three months.
20th Aug, 2012
Can you freeze this recipe?
18th Jul, 2012
Brilliant simple recipe, easy to prepare in advance and bung in the oven. Doesn't deserve to taste this good given the amount of effort required. My kids adore it too. I always finish it with a sprinkling of salty feta and some fresh basil. Yummy!
11th Jul, 2012
Friend made this as part of a lunch menu and it really is yummy. She used tinned butter beans and I am sure it is just as good. Will now make this myself.
7th Jul, 2012
I made this recipe yesterday and it was uh-mazing!
24th Feb, 2012
Quick easy and really tasty. Warming and filling will definitely make again.


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