Gigantes Plaki (Baked Giant Beans in Tomato)
A beloved Greek taverna dish of giant butter beans slow-baked in a rich tomato sauce with olive oil, onion, and sweet paprika until the sauce is thick and the beans are creamy and tender. Plan ahead: soak dried beans overnight if not using canned.
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Ingredients
- 2 cans giant butter beans (or gigante beans, 15 oz), drained, rinsed
- 6 tbsp extra-virgin olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 celery stalks, diced
- 2 tbsp tomato paste
- 2 cups canned crushed tomatoes
- 1/2 cup vegetable broth
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 1/2 tsp granulated sugar
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Preheat oven to 375°F (190°C).
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2
Heat half the 6 tbsp extra-virgin olive oil in an oven-safe skillet or Dutch oven over medium heat. Add 1 large diced yellow onion and 2 diced celery stalks; cook for 6-7 minutes until softened.
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3
Add 4 minced garlic cloves and 2 tbsp tomato paste; stir and cook 1 minute until the paste deepens in color.
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4
Stir in 2 cups canned crushed tomatoes, 1/2 cup vegetable broth, 1 tsp sweet paprika, 1 tsp dried oregano, 1/2 tsp granulated sugar, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Simmer 5 minutes.
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5
Add 2 cans drained, rinsed giant butter beans (or gigante beans, 15 oz) to the sauce and stir gently. Drizzle the remaining olive oil over the top.
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6
Bake uncovered for 45-50 minutes, stirring once halfway, until the sauce is thick and the top is lightly caramelized.
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7
Remove from oven, scatter 1/4 cup chopped fresh flat-leaf parsley over the top, and let rest 5 minutes before serving.
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