Baked Gigantes Plaki with Tomato and Fresh Herbs
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.
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
- Step 1: Rinse 1 cup dried gigantes and soak in cold water overnight (8-12 hours). Drain and rinse again.
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Baked Gigantes Plaki with Tomato and Fresh Herbs take to make?
Total time is about 140 minutes (15 min prep + 125 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Gigantes Plaki with Tomato and Fresh Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Baked Gigantes Plaki with Tomato and Fresh Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Gigantes Plaki with Tomato and Fresh Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Gigantes Plaki with Tomato and Fresh Herbs vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
