{"id":65978,"date":"2025-10-08T00:05:35","date_gmt":"2025-10-08T00:05:35","guid":{"rendered":"https:\/\/travelshelper.com\/?p=65978"},"modified":"2026-02-28T20:22:53","modified_gmt":"2026-02-28T20:22:53","slug":"%ea%b1%b0%eb%8c%80-%ed%9d%b0%ec%bd%a9-%ec%98%a4%eb%b8%90%ea%b5%ac%ec%9d%b4","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/ko\/world-of-food\/greece-national-food\/gigantes-plaki\/","title":{"rendered":"\uc790\uc774\uc5b8\uce20 \ud50c\ub77c\ud0a4"},"content":{"rendered":"\t\t
\n\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Gigantes plaki is a beloved Greek comfort dish that feels like a warm embrace on a cool evening. Its name literally means \u201cgiants on the plate,\u201d referring to the large shell-beans (gigantes) it stars. These giant butter beans are simmered and then baked in a lush tomato and olive oil sauce until velvety soft. The process is slow and patient, yielding a one-pan meal that is hearty, nourishing, and soul-warming. Thick ribbons of onion, carrot, and celery form a fragrant base, garlic and herbs lend an earthy depth, and a pinch of cinnamon adds a whisper of warmth. Each bean becomes creamy inside, hugging the tangy-sweet tomato sauce on the outside.<\/p>

Originally a peasant dish from Greece\u2019s countryside, Gigantes plaki showcases how humble ingredients become extraordinary through time and technique. Traditionally, the beans are soaked overnight and partly simmered so they tenderize fully in the oven without drying out. Then they join the tomatoes and aromatics in a casserole dish, where olive oil is plentiful. Slow baking allows the flavors to meld fully; the kitchen fills with the aroma of baking tomato and oregano. The beans swell and soften until they nearly fall apart. A quick turn under the broiler (or simply baking uncovered) at the end concentrates the sauce into a rich glaze. The result is a casserole beautifully speckled with golden edges and fresh parsley.<\/p>

In Greek tradition, gigantes plaki can be served as a main vegetarian entr\u00e9e or as part of a mezze spread. Imagine a Sunday feast with this giant-bean bake alongside grilled chicken, olives, and feta \u2013 it holds its own without being meaty. It\u2019s often enjoyed with warm bread to scoop it up, or a big salad to refresh the palate. The dish also travels well; Greeks enjoy it at room temperature during summer lunches, often with a glass of chilled wine. Its popularity has even spread beyond Greece, as its hearty nature and simple ingredients translate easily across cuisines.<\/p>

A hook for Gigantes plaki is its make-ahead ease and leftover appeal. It famously tastes even better the next day once the flavors have fully blended. For entertaining, one can bake it ahead and just reheat in the oven before serving. It also freezes beautifully in portioned containers, making it a great base for meal prep. From a nutritional standpoint, it\u2019s a champion of plant-based protein and fiber, thanks to the beans. A serving keeps you full and satisfied without heaviness \u2013 the olive oil and herbs keep it rich and savory, while the tomatoes give a bright tang. Even those who think they don\u2019t like beans often find themselves loving this dish; it redefines the idea of a \u201cbean stew\u201d as celebratory.<\/p>

Technically, Gigantes plaki requires little more than an oven and a deep pan. You start by either soaking dry beans overnight or using canned ones for speed. The vegetables are saut\u00e9ed in the pot, then the tomatoes and seasonings join them. The par-cooked beans go in, and you pop it in the oven. After about 30 minutes, you uncover and let the top brown slightly. At the end, a final drizzle of olive oil and a scattering of parsley (and maybe some crumbled feta) finishes it off. The whole kitchen fills with a tantalizing smell as you bake. By the time it comes out, you\u2019ll have a self-contained feast that pairs well with almost anything.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t
\"Gigantes
\n\t \n\t \t\n \t \t \n \t \t<\/SVG>\n\t \tPin<\/span>\n\t <\/a>\n\t <\/div>
\n\t \n\t \t\n\t \t \n\t \t \n\t \t \n\t \t \n\t \t \n\t \t \n\t \t <\/g>\n\t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div><\/figcaption><\/figure><\/div>

Gigantes Plaki \u2013 Baked Giant White Beans<\/h2>Recipe by Travel S Helper<\/span>Course: Main, Casserole<\/mark><\/span>Cuisine: Greek, Mediterranean<\/mark><\/span>Difficulty: Medium<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

50<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

370<\/p>kcal<\/span><\/div><\/div><\/div>

Tender giant butter beans are baked in a chunky tomato sauce with onions, carrots, celery, garlic, and herbs. The dish is seasoned with bay leaf, oregano, and a pinch of cinnamon, then drizzled with olive oil and sprinkled with parsley (or crumbled feta) after baking. This rustic casserole yields a hearty, protein-packed meal that highlights the beans\u2019 creamy texture and the rich, aromatic tomato sauce. Serve hot or at room temperature, and enjoy it with warm bread or a green salad for a complete Mediterranean feast.<\/p>

Ingredients<\/h3>
  • <\/span>

    Dried Gigantes Beans:<\/strong> 1\u00bd cups (about 300g) dried gigante\/lima beans, soaked overnight. (If you\u2019re short on time, use two 15-oz cans of butter beans, drained and rinsed.)<\/p><\/span><\/div><\/li>

  • <\/span>

    Olive Oil:<\/strong> 3 tablespoons (45 ml) extra-virgin olive oil (plus extra for finishing).<\/p><\/span><\/div><\/li>

  • <\/span>

    Onion:<\/strong> 1 medium yellow onion, diced.<\/p><\/span><\/div><\/li>

  • <\/span>

    Carrot:<\/strong> 1 large carrot, peeled and diced.<\/p><\/span><\/div><\/li>

  • <\/span>

    Celery:<\/strong> 2 celery stalks, chopped (include some leafy tops if available). (This miripoix trio adds classic depth.)<\/p><\/span><\/div><\/li>

  • <\/span>

    Garlic:<\/strong> 3 cloves, minced.<\/p><\/span><\/div><\/li>

  • <\/span>

    Crushed Tomatoes:<\/strong> 1 (15-oz) can crushed tomatoes or 2 cups fresh crushed tomatoes. (Plain canned diced tomatoes mashed by hand also work.)<\/p><\/span><\/div><\/li>

  • <\/span>

    Tomato Paste:<\/strong> 1 tablespoon (optional, for more intense tomato flavor).<\/p><\/span><\/div><\/li>

  • <\/span>

    Herbs & Spices:<\/strong> 1 bay leaf, 1 teaspoon dried oregano, \u00bd teaspoon ground cinnamon (cinnamon is a distinctive Greek addition).<\/p><\/span><\/div><\/li>

  • <\/span>

    Parsley:<\/strong> 2 tablespoons chopped fresh parsley (plus extra for garnish).<\/p><\/span><\/div><\/li>

  • <\/span>

    Seasoning:<\/strong> 1\u00bd teaspoons salt (or to taste), \u00bd teaspoon black pepper.<\/p><\/span><\/div><\/li>

  • <\/span>

    Liquid:<\/strong> Water or vegetable broth as needed to cover beans (~\u00bd to 1 cup).<\/p><\/span><\/div><\/li>

  • <\/span>

    Garnish:<\/strong> Crumbled feta cheese (optional) and a drizzle of olive oil.<\/p><\/span><\/div><\/li>

  • <\/span>

    Lemon Wedges:<\/strong> For serving (lemon juice brightens each serving).<\/p><\/span><\/div><\/li><\/ul><\/div>

    Directions<\/h3>

    • Soak or cook the beans (30\u201340 min if dried):<\/strong> If using dried beans, drain the soaked beans and rinse. Place them in a pot of fresh water. Simmer for about 30 minutes (or until almost tender). Drain. (If using canned beans, skip this step.)<\/em><\/p><\/li>

    • Preheat oven:<\/strong> While beans simmer, preheat oven to 350\u00b0F (175\u00b0C). Have a 3\u20134 quart casserole dish or oven-safe pot ready.<\/p><\/li>

    • Saut\u00e9 the aromatics (5 min):<\/strong> In an oven-safe pot over medium heat, warm the olive oil. Add onion, carrot, and celery. Saut\u00e9 4\u20135 minutes until veggies soften. Stir in garlic and cook 30 seconds more.<\/p><\/li>

    • Make the tomato sauce (3 min):<\/strong> Stir in crushed tomatoes and tomato paste. Add bay leaf, oregano, cinnamon, salt, and pepper. Add ~\u00bc cup water if mixture looks too thick. Bring to a gentle simmer.<\/p><\/li>

    • Combine beans and sauce (2 min):<\/strong> Add the drained beans to the pot. Stir to coat them in the sauce. If using canned beans, add them now along with about \u00bc cup water.<\/p><\/li>

    • Bake covered (30 min):<\/strong> Cover the pot with a lid or foil. Bake in the oven for 30 minutes.<\/p><\/li>

    • Bake uncovered (10\u201315 min):<\/strong> Remove the lid and bake another 10\u201315 minutes, until the sauce thickens and beans are very tender. If the casserole looks dry, stir in a bit of water.<\/p><\/li>

    • Finish and garnish:<\/strong> Remove from oven. Discard bay leaf. Stir in chopped parsley. Adjust seasoning. If desired, sprinkle feta over top and drizzle olive oil. Serve with lemon wedges.<\/p><\/li><\/ul><\/div>

      Tips, Troubleshooting & Variations<\/h3>
      • Serving Suggestions & Pairings: Serve Gigantes plaki with warm pita or crusty bread to soak up the rich sauce. It\u2019s also lovely alongside a crisp Greek salad (tomato, cucumber, olives, feta) for a full meal. Portion generously \u2013 a cup per person is hearty. It pairs well with proteins like grilled chicken or fish as a side.<\/li>
      • Storage & Reheating: Store leftovers in the refrigerator up to 3\u20134 days. The beans will absorb more sauce and the casserole may dry out. Reheat gently on the stovetop or in the oven with a splash of water or broth. Freeze well if needed; thaw and reheat in a pan.<\/li>
      • Variations & Substitutions: Spicy Version: Add \u00bd teaspoon red pepper flakes to the sauce for heat. 2. Pumpkin or Squash: Replace some beans with cubed butternut squash; it adds sweetness. 3. Meaty Twist: Brown sliced sausage or bacon with the onions for a smoky flavor. 4. Lighter: Use 1\u00bc cups beans and \u00bc cup extra tomatoes for a brothy version.<\/li>
      • Chef\u2019s Tips: Don\u2019t Overcook Canned Beans: If using canned, bake uncovered less time to avoid mushiness. \u2022 Season Through Layers: Salt the simmer water for dried beans, and season the sauce base well for depth. \u2022 Use a Lid: Baking covered keeps the moisture in. If your pot has no lid, use foil.<\/li>
      • Optional Add-Ons: (Shopping list) Bread, extra feta, and a leafy green salad ingredients. (Prep Ahead) Soak and boil beans a day ahead. The entire dish can be assembled in the morning and baked later.<\/li>
      • Equipment Needed -\nCasserole dish (3\u20134 quarts) or oven-safe skillet with lid,\nLarge pot (for soaking\/boiling beans),\nWooden spoon or spatula,\nChef\u2019s knife and cutting board,\nStrainer or colander.<\/li><\/ul><\/div>