Gigantes Plaki (Baked Giant Beans)
Creamy giant white beans slow-baked in a garlicky tomato and herb sauce until the liquid reduces into a thick, glossy coating. Plan ahead: soak dried beans overnight before cooking.
Ingredients
- 1 lb dried large lima beans (or giant white beans), soaked overnight
- 1/3 cup extra-virgin olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, thinly sliced
- 2 cans crushed tomatoes (canned)
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 2 bay leaves
- 1 tsp granulated sugar
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup fresh flat-leaf parsley, chopped
- 1 cup water
Instructions
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1
Drain and rinse the 1 lb soaked overnight dried large lima beans (or giant white beans). Transfer to a large pot, cover with fresh cold water by 3 inches, and bring to a boil. Reduce heat and simmer for 45-60 minutes until just tender but not fully cooked. Drain and set aside.
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2
Preheat oven to 375°F.
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3
In a large oven-safe skillet or Dutch oven, heat half the 1/3 cup extra-virgin olive oil over medium heat. Add 1 large diced yellow onion and cook for 6-7 minutes until softened. Add 4 thinly sliced garlic cloves and cook 1 minute more.
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4
Stir in 2 tbsp tomato paste and cook for 2 minutes. Add 2 cans crushed tomatoes (canned), 1 cup water, 1 tsp dried oregano, 1/2 tsp dried thyme, 2 bay leaves, 1 tsp granulated sugar, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Simmer for 5 minutes.
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5
Add the par-cooked beans to the pan and stir to coat in the sauce. The sauce should just come up to the level of the beans.
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6
Transfer to the oven uncovered and bake for 50-60 minutes, stirring once halfway through, until the sauce is thick and the beans are very tender and slightly caramelized on top.
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7
Remove bay leaves. Drizzle with the remaining extra-virgin olive oil, scatter 1/4 cup chopped fresh flat-leaf parsley over the top, and serve warm or at room temperature.