Greek Gigantes Butter Beans

This rustic Greek Gigantes Plaki transforms humble butter beans into a rich, comforting dish that captures the essence of Mediterranean cuisine. The slow-baked beans develop a creamy interior while bathing in a fragrant tomato sauce that's both satisfying and nourishing.

I first discovered this recipe while traveling through small villages in Greece where it was served as part of a meze spread. The local taverna owner insisted I try his family recipe and I've been making my own version ever since.

Ingredients

• Dried butter beans: Provide the creamy foundation, look for large high quality beans
• White onion: Adds sweetness and aromatic base
• Celery stalks: Contribute subtle herbaceous notes and texture
• Canned diced tomatoes: Create the sauce foundation, choose San Marzano for best flavor
• Tomato paste: Intensifies the tomato flavor and thickens the sauce
• Olive oil: Use extra virgin for authentic Mediterranean flavor
• Garlic cloves: Fresh minced for aromatic depth
• Dried oregano: Authentic Greek variety offers the most authentic flavor
• Fresh parsley: Brightens the rich dish with color and freshness
• Salt and pepper: Enhance all the flavors, use sea salt if available

Step-by-Step Instructions

Soak the Beans:

Place dried butter beans in a large bowl covering them with plenty of cold water. Allow them to soak overnight or for at least 8 hours. The beans will expand significantly so ensure there's ample water.

Precook the Beans:

Drain the soaked beans and transfer them to a large stock pot. Fill with fresh water ensuring beans are fully submerged. Bring to a boil watching carefully as beans can create foam that needs to be skimmed off regularly. Reduce heat and simmer for 45 minutes to an hour until beans are tender but still hold their shape.

Prepare the Baking Dish:

Drain the cooked beans reserving the cooking liquid for later use. Transfer beans to a large ovenproof baking dish with high sides.

Create the Vegetable Base:

Add diced onions, celery, garlic, diced tomatoes, dried oregano and season with salt and pepper directly to the beans in the baking dish. Gently stir to distribute ingredients evenly without breaking the beans.

Prepare the Cooking Liquid:

In a separate bowl combine 2 cups of the reserved bean cooking liquid with tomato paste and olive oil. Whisk thoroughly until tomato paste is fully incorporated. Pour this mixture over the beans ensuring beans are mostly covered, adding more reserved liquid if necessary.

Slow Bake for Development of Flavors:

Cover the baking dish with a lid or aluminum foil and place in a preheated 350°F oven. Bake for one hour checking halfway to ensure beans remain moist adding more liquid if needed. After one hour remove the cover and continue baking for another 30 minutes until the top develops slight caramelization and sauce thickens.

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The tomato sauce is truly the magical element in this dish. I remember my Greek neighbor Eleni teaching me that the slow oven baking allows the beans to absorb the flavors while developing a rich sauce that's perfect for sopping up with crusty bread. She always insisted that patience is the secret ingredient.

Serving Suggestions

Gigantes Plaki shines as part of a traditional Greek meze spread alongside olives, feta cheese and warm pita bread. For a complete meal serve with a simple Greek salad dressed with lemon and olive oil. The beans also work beautifully as a side dish for grilled fish or roasted lamb for non-vegetarian diners.

Storage and Reheating

These beans actually improve with time as the flavors meld together. Store cooled leftovers in an airtight container in the refrigerator for up to 5 days. When reheating, add a splash of water or vegetable broth to loosen the sauce which tends to thicken when chilled. Warm gently on the stovetop or microwave until heated through.

Make Ahead Options

Gigantes Plaki is ideal for entertaining because it can be prepared entirely in advance. You can make the dish up to two days before serving and refrigerate covered. Simply reheat in a 325°F oven covered with foil until warmed through, about 20 minutes. The dish also freezes beautifully for up to 3 months stored in freezer-safe containers.

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This dish is a true Mediterranean treasure that brings people together over bold, satisfying flavors.

Frequently Asked Questions

→ Can I use canned butter beans instead of dried?

Yes, you can substitute canned butter beans to save time. Skip the soaking and boiling steps, but rinse the canned beans thoroughly before using. You'll need approximately 3-4 cans to replace the 500g dried beans. Note that the texture might be slightly different from the traditional version.

→ Why do I need to skim the foam while boiling the beans?

Skimming the foam removes impurities and compounds that can cause digestive discomfort. This step helps create a cleaner flavor and improves digestibility of the beans.

→ How can I store leftovers?

Gigantes Plaki actually improves with time as flavors meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave with a splash of water if needed.

→ What can I serve with Greek Gigantes?

Gigantes pairs wonderfully with crusty bread, a simple Greek salad, or as part of a mezze spread with olives, feta, and tzatziki. For a complete meal, serve alongside grilled vegetables, fish, or a slice of spanakopita.

→ Can I make this dish vegan?

Greek Gigantes Plaki is naturally vegan as written! The dish relies on olive oil and vegetables for its rich flavor, making it perfect for plant-based diets while being protein-rich and satisfying.

→ What if I can't find butter beans?

If butter beans (gigantes) aren't available, you can substitute lima beans, large white beans, or cannellini beans. The cooking time might vary slightly depending on the size and type of bean used.