Baked Gigantes Plaki with Tomato and Fresh Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Giant butter beans slow-baked in a rich tomato sauce infused with garlic, onion, and fresh herbs for a hearty vegetarian main dish. This greek-inspired vegetarian (vegetarian) ready in about 140 minutes pairs dried giant butter beans (gigantes), extra virgin olive oil, large onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried giant butter beans (gigantes)
• 4 tbsp extra virgin olive oil
• 1 large onion, finely chopped
• 4 cloves garlic cloves, minced
• 14 oz canned crushed tomatoes
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh oregano, chopped
• 2 cups water or vegetable broth
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp sugar

Instructions

1. Step 1: Rinse 1 cup dried gigantes and soak in cold water overnight (8-12 hours). Drain and rinse again.
2. Step 2: In a large pot, cover soaked beans with fresh water, bring to a boil, then simmer gently for 45 minutes until tender but not mushy. Drain beans and set aside.
3. Step 3: Preheat oven to 350°F. In a large skillet, heat 4 tbsp olive oil over medium heat. Add 1 finely chopped large onion and sauté for 5 minutes until translucent.
4. Step 4: Add 4 minced garlic cloves and cook for 1 minute until fragrant. Stir in 14 oz canned crushed tomatoes, 1 tsp sea salt, 1/2 tsp black pepper, and 1/2 tsp sugar. Simmer sauce for 10 minutes until thickened.
5. Step 5: In a baking dish, combine cooked beans with the tomato sauce. Add 2 cups water or vegetable broth to cover beans halfway. Stir in 2 tbsp chopped parsley, 1 tbsp chopped dill, and 1 tbsp chopped oregano.
6. Step 6: Bake uncovered for 1 hour, basting occasionally, until sauce is rich and beans are soft and flavorful. Serve hot or at room temperature with crusty bread.