Gigantes Plaki (Greek Baked Beans)

Ever bitten into something so simple yet so mind-blowingly delicious that you actually stopped mid-chew to appreciate it?

That’s what happens with Gigantes Plaki.

These Greek baked beans are the ultimate comfort food that somehow manages to be rustic and sophisticated at the same time.

Trust me, one bite and you’ll be wondering where these beans have been all your life.

What makes Gigantes Plaki special is the magical transformation that happens in the oven.

Butter beans get bathed in a tomato sauce infused with herbs, spices, and that hint of cinnamon that’s distinctly Greek.

The edges get slightly caramelized, the beans turn creamy, and the feta on top melts just enough to create a dish that’s hearty enough for dinner but elegant enough for company.

This is Mediterranean cooking at its finest – simple ingredients transformed into something extraordinary.

Ingredients

• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1/2 large onion, roughly chopped
• 1 large carrot, peeled and roughly chopped
• 1 celery stalk, roughly chopped
• 2 large garlic cloves, minced
• 1/2 teaspoon kosher salt, divided
• 1 (15-ounce) can diced tomatoes, with juices
• 6 tablespoons (3 fluid ounces) water
• 1/4 cup chopped flat-leaf parsley, plus more for garnish
• 1/2 tablespoon fresh thyme leaves
• 3/4 teaspoon dried oregano
• 1/4 to 1/2 teaspoon red pepper flakes (adjust to your heat preference)
• 1/4 teaspoon ground black pepper
• 1/8 to 1/4 teaspoon ground cinnamon
• 1 dried bay leaf
• 1 (15-ounce) can butter beans, drained and rinsed
• 1/3 cup creamy feta cheese, crumbled
• Rustic bread, for serving

Steps

1. Preheat oven: Position a rack in the center of the oven and preheat to 375°F (190°C). This temperature is perfect for developing flavor while preventing the beans from drying out.
2. Sauté the vegetables: In a large oven-safe skillet set over medium-high heat, add 2 tablespoons olive oil. Once the oil shimmers (you’ll see it ripple slightly across the surface), add the onion, carrot, celery, and garlic. Season with a pinch of salt (about 1/4 teaspoon). Cook, stirring frequently, until the vegetables soften, 5-7 minutes. They should be just tender but not browned – if they start to brown, reduce your heat slightly.
3. Add the tomatoes and spices: Pour in the tomatoes with their juices and the water. Season with another pinch of salt (about 1/4 teaspoon). Add the parsley, thyme, oregano, red pepper flakes, black pepper, cinnamon, and bay leaf. Stir to combine, allowing the fragrance of the herbs to bloom in the hot mixture for about 30 seconds. The cinnamon might seem unusual, but it’s the secret ingredient that gives this dish its distinctive Greek character.
4. Add the beans: Gently stir in the beans and cook for 5 minutes over high heat. The liquid should be actively bubbling but not violently boiling. At this point, taste and adjust the seasoning to your liking – the sauce should be well-seasoned as it will flavor the beans during baking. Transfer the mixture to the oven and bake until thickened and the top layer turns a light golden brown, 20 to 30 minutes. Check at the 20-minute mark – you want to see some caramelization around the edges and a slightly reduced sauce.
5. Finish and serve: Remove from the oven and let stand for 5 minutes to allow the sauce to settle. Remove and discard the bay leaf. Finish the dish with a generous drizzle of olive oil (about 1 tablespoon), a pinch of fresh parsley, and a good sprinkle of feta (1-2 tablespoons per serving). The heat from the beans will slightly soften the feta without fully melting it. Serve with thick slices of rustic bread for sopping up all that incredible sauce.

Smart Swaps

• Use cannellini beans instead of butter beans if you can’t find them (same quantity)
• Substitute 2 tablespoons fresh oregano for dried oregano for a more intense herb flavor
• Try goat cheese instead of feta for a tangier, creamier finish
• Use fire-roasted diced tomatoes for a deeper, smokier flavor profile

Make It Diabetes-Friendly

• Serve with 100% whole grain bread instead of white rustic bread to reduce the glycemic impact (saves approximately 12g carbs per slice)
• Add 1 cup chopped kale or spinach to increase fiber content, which helps slow sugar absorption
• Increase the ratio of vegetables to beans by using only 2/3 can of beans and adding an extra 1/2 cup each of carrots and celery (reduces carbs by approximately 8g per serving)
• Pair with a simple green salad dressed with olive oil and vinegar to further slow carbohydrate absorption

Pro Tips

• For truly authentic flavor, use dried gigantes beans soaked overnight and cooked until tender before baking
• The dish actually tastes better the next day after the flavors have had time to meld
• If your sauce gets too thick during baking, add 2-3 tablespoons of hot water and stir gently
• For a one-pan meal, add 8 ounces of chopped spinach or kale during the last 5 minutes of baking