Slow-Simmered Greek Gigantes Plaki with Tomato and Herbs

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Tender giant butter beans baked in a rich tomato sauce infused with garlic, onion, and fresh herbs. This Greek recipe (vegetarian), ready in about 135 minutes, pairs dried gigantes beans, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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, soaked overnight and drained dried gigantes beans
• 4 tbsp olive oil
• 1 large, finely chopped yellow onion
• 4, minced garlic cloves
• 14 oz canned crushed tomatoes
• 3 cups water
• 1 medium, grated carrot
• 1 tsp dried oregano
• 3 tbsp chopped fresh parsley
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

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Instructions

1. Step 1: In a large pot, heat 4 tbsp olive oil over medium heat. Add 1 large finely chopped yellow onion and sauté for 6-7 minutes until translucent and soft.
2. Step 2: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant, then add 1 cup soaked and drained dried gigantes beans, 14 oz canned crushed tomatoes, 3 cups water, and 1 medium grated carrot. Bring to a boil.
3. Step 3: Reduce heat to low and add 1 tsp dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cover and simmer gently for 1 1/2 to 2 hours until the beans are tender and the sauce thickens, stirring occasionally.
4. Step 4: Once cooked, stir in 3 tbsp chopped fresh parsley and 1 tbsp fresh lemon juice. Adjust seasoning to taste and serve warm with crusty bread.