Gigantes plaki

Gigantes plaki

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(54 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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Christine Morrissey's picture
Christine Morrissey
24th Nov, 2019
It needs a cup of chicken stock to help soften the beans
25th Nov, 2018
I used the tinned butter beans, but to me they still tasted so hard - I'm certain i didn't miss anything! Perhaps I'm just not a butter bean gal!
6th Sep, 2018
This is a really nice recipe. I made it with tinned butter beans and tinned tomatoes and it worked really well. Very easy to make and went down well with the whole family.
6th Jan, 2018
Love this recipe! Just had a portion out of the freezer for my lunch with some falafel. I used a tin of chopped tomatoes, tinned beans and sprinkled feta over at the end. Delicious :)
13th Nov, 2017
I have made this several times now and it's gone down a storm every time. Used both fresh and tinned tomatoes in the past and always tinned butter beans (most recently I substituted one tin of beans for chickpeas). Goes lovely as part of a meze style spread. A winner.
6th Nov, 2016
Baked the below for 40 minutes.
6th Nov, 2016
Lovely dish. Cooking for two I used the same amount of spices as the original recipe + a pinch of hot chilli powder, a tin of chopped tomatoes, a tin of butter beans, 1/2 a pepper and a diced carrot (added with the onion). Served it with a jacket potato.
10th Oct, 2016
Excellent dish, have made it three times now for different groups of friends and everyone has loved it and commented on it. I use a mix of fresh and tinned tomatoes and so far only tinned butter beans and been really happy each time. Great served with sourdough bread. So easy and very tasty
12th Sep, 2016
Absolutely delicious and easy recipe. Like other reviewers, I used canned butter beans and diced tomatoes and was quite happy with the result (and time savings). I ended up baking mine for about 35 minutes since I used canned beans. I especially loved the sauce, which had a hint of sweetness from the sugar and depth from the cinnamon. I served this as a main for a quick weeknight supper along with some warm pita.
Emoh Lrac
31st Aug, 2014
This dish is very tasty and I like it a lot, it turned out lovely even though the recipe was modified to spice it up a bit. I used 2 x 400g tins of butter beans, 1 x 400 g tin if chopped toms plus four fresh toms chopped and with skin left on, large onion, 2 cloves of garlic, l tablespoon of mixed dried herbs, 1 dried red chilli and garam masala (in place of cinnamon). Made the sauce as suggested (no sugar). Baked in the over for 1 hour - came out thick, rich tomato taste and not too hot. had it with boiled new pots. filling and tasty.


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