Giant Bean (Gigantes Plaki) Stew

This classic Greek dish, often served as a mezze or a satisfying vegetarian main, features tender giant beans baked in a rich, aromatic tomato sauce. It’s a comforting and flavorful recipe that’s as easy to prepare as it is delicious.

Ingredients

• 2 cans (approx. 400g each) giant beans (such as cannellini or butter beans), rinsed and drained OR 1 cup (approx. 200g) dried giant beans, soaked overnight and cooked until tender
• 1 can (approx. 400g) crushed tomatoes
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil, plus more for drizzling
• 1 teaspoon dried dill
• 1/4 cup fresh parsley, chopped, for garnish

Preparation

1. Sauté Aromatics: Heat the olive oil in a large skillet or oven-safe pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. Build the Sauce: Stir in the crushed tomatoes and dried dill. Bring the mixture to a gentle simmer.
3. Add Beans and Simmer: Carefully add the rinsed and drained giant beans (or cooked dried beans) to the sauce. Stir gently to combine.
   • If using an oven-safe pot, cover and simmer on the stovetop for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
   • Alternatively, transfer the mixture to a baking dish and bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until the sauce is bubbly and thickened.
4. Serve: Ladle the warm Gigantes Plaki into serving bowls. Garnish generously with fresh chopped parsley and a drizzle of extra virgin olive oil before serving.