Slow-Simmered Lemon and Herb Gigantes Plaki

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Giant butter beans baked slowly in a tangy tomato sauce with fresh herbs and lemon zest, a traditional Greek vegetarian comfort dish. This greek (vegetarian) ready in about 135 minutes pairs dried gigantes beans, olive oil, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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 lb dried gigantes beans
• 1/4 cup olive oil
• 1 large, finely chopped onion
• 1 medium, diced carrot
• 1, diced celery stalk
• 3, minced garlic cloves
• 28 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 2 cups vegetable broth
• 1/4 cup, chopped fresh parsley
• 2 tbsp, chopped fresh dill
• 1 tbsp lemon zest
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp sugar

Instructions

1. Step 1: Rinse 1 lb dried gigantes beans and soak in cold water overnight. Drain and rinse again.
2. Step 2: Place soaked beans in a large pot and cover with fresh water by 2 inches. Bring to a boil, then reduce to simmer and cook for 1 hour until tender but not falling apart. Drain and set aside.
3. Step 3: Preheat oven to 350°F. In a large skillet, heat 1/4 cup olive oil over medium heat. Add 1 large finely chopped onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 7 minutes until vegetables soften.
4. Step 4: Stir in 3 minced garlic cloves, 28 oz canned crushed tomatoes, 2 tbsp tomato paste, and 2 cups vegetable broth. Add 1 tsp sugar, 1 1/2 tsp salt, and 1/2 tsp black pepper. Simmer for 10 minutes until sauce thickens slightly.
5. Step 5: Combine cooked beans with tomato sauce, then stir in 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh dill, and 1 tbsp lemon zest.
6. Step 6: Transfer mixture into a deep baking dish and bake uncovered for 45 minutes at 350°F until bubbling and flavors meld. Serve warm with crusty bread.