Slow-Simmered Gigantes Plaki with Tomato and Herbs

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Large butter beans baked in a fragrant tomato sauce with garlic, onions, and fresh herbs — a hearty and traditional Greek vegetarian main or side. This Greek recipe (vegetarian), ready in about 150 minutes, pairs dried gigante beans, olive oil, onion 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 gigante beans
• 4 tbsp olive oil
• 1 large, finely chopped onion
• 4 cloves, minced garlic cloves
• 1 1/2 cups canned crushed tomatoes
• 2 tbsp tomato paste
• 1 medium, finely diced carrot
• 1, finely diced celery stalk
• 1/4 cup, chopped fresh parsley
• 2 tbsp, chopped fresh dill
• 1 tsp dried oregano
• 2 cups water or vegetable broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup dried gigante beans and soak in cold water overnight or for at least 8 hours. Drain and rinse again.
2. Step 2: In a large pot, cover the soaked beans with fresh water and bring to a boil. Reduce heat and simmer for 45 minutes until tender but not mushy. Drain and set aside.
3. Step 3: Preheat oven to 350°F. Heat 4 tbsp olive oil in a large skillet over medium heat. Add 1 large finely chopped onion, 4 minced garlic cloves, 1 medium finely diced carrot, and 1 finely diced celery stalk. Sauté for 7-8 minutes until vegetables are soft and fragrant.
4. Step 4: Stir in 1 1/2 cups canned crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh dill, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 5 minutes until sauce thickens slightly.
5. Step 5: Transfer the sautéed vegetables and sauce to a baking dish. Add the cooked beans and 2 cups water or vegetable broth and gently stir to combine.
6. Step 6: Cover the dish with foil and bake for 1 hour, stirring halfway through, until the sauce is rich and bubbly and the beans have absorbed the flavors.
7. Step 7: Remove from oven and stir in 1 tbsp fresh lemon juice to brighten the dish. Serve warm or at room temperature with crusty bread.