Gigantes Plaki (Greek Baked Beans in Tomato Sauce) often appear alongside things like olives, feta cheese, tzatziki, and hummus, as part of a meze spread before dinner.
- 1 pound dried gigantes (or big dried lima beans)
- 1 cup small diced onions
- 1 cup small diced celery
- 1 cup small diced carrot
- 1 cup extra-virgin olive oil
- 3–4 clove garlic (peeled and minced)
- ½ cup chopped fresh flat leaf parsley (plus more for serving)
- ½ cup chopped fresh mint
- 1 tablespoon dried oregano
- salt and pepper
- 2 cup canned crushed tomatoes
- 1 cup water (or more as needed)
- crumbled feta (oprtional)
Soak dried beans overnight or at least 7 hours. Boil for 50 minutes and RESERVE 2 cups of cooking liquid before draining beans.
Saute chopped onions, celery, and carrot in olive oil over medium-low heat until tender. Add garlic and cook for a few minutes until soft. Add parsley, mint, dried oregano, and a generous amount of salt and pepper, mix to combine and cook for one minute.
Add crushed tomatoes, stir to combine and cook for 5 minutes. Add reserved bean cooking liquid and bring sauce up to a boil. Remove from heat, adjust the seasoning with salt and pepper and set aside until ready to bake the beans.
Preheat the oven to 350 degrees F. Layer cooked gigantes beans evenly in 9×13 baking pan and pour sauce over top. Add about 1 cup room temperature water (don’t let it get too soupy) and bake, uncovered, for 2 hours in the heated oven. Stir approximately every half hour or so, adjusting the moisture level with more water as needed.
Serve warm or at room temperature garnished with feta (if using) and a sprinkle of parsley.