Slow-Simmered Gigantes Plaki with Herb Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Giant butter beans braised slowly in a vibrant tomato sauce scented with garlic, onion, and fresh herbs for a hearty vegetarian Greek stew. This greek-inspired greek (vegetarian) ready in about 135 minutes blends dried gigantes beans, olive oil, large, diced onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 lb dried gigantes beans
• 4 tbsp olive oil
• 1 large, diced onion
• 1 medium, diced carrot
• 1, diced celery stalk
• 4, minced garlic cloves
• 2 cups canned crushed tomatoes
• 2 tbsp tomato paste
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 4 cups water or vegetable broth
• 1 tsp sugar
• to taste salt
• to taste black pepper
• 1 bay leaf

Instructions

1. Step 1: Rinse and soak 1 lb dried gigantes beans overnight in cold water. Drain and rinse before cooking.
2. Step 2: Place soaked beans in a large pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for 45 minutes until beans are tender but not falling apart. Drain and set aside.
3. Step 3: In the same pot, heat 4 tbsp olive oil over medium heat. Add 1 large diced onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 7 minutes until vegetables soften.
4. Step 4: Add 4 minced garlic cloves and cook 1 minute until aromatic. Stir in 2 cups canned crushed tomatoes, 2 tbsp tomato paste, 1 tsp sugar, 1 bay leaf, salt, and black pepper.
5. Step 5: Return the cooked beans to the pot and pour in 4 cups water or vegetable broth. Bring to a simmer and cook uncovered for 1 hour, stirring occasionally, until sauce thickens and beans absorb the flavors.
6. Step 6: Remove bay leaf and stir in 1/4 cup chopped fresh parsley and 2 tbsp chopped fresh dill. Adjust seasoning and serve warm with crusty bread.