Gigante Beans: The Massive Greek Classic Poised to Steal the Spotlight in Your Kitchen

Beans tell a global story, each culture adding its own twist. Brits swear by haricot baked beans slathered on toast for a quick comfort hit, while Americans pair them with smoky barbecue sides or zesty Mexican feasts. Across the Atlantic in Ghana, black-eyed peas simmer into a hearty red stew.

But head to Greece, and the spotlight falls on gigantes plaki—those glorious giant beans baked to perfection in a symphony of herbs, spices, olive oil, and rich tomato sauce. Served as a meze essential, this dish is pure Mediterranean magic. Yet gigantes (or gigante beans, as they're often called) go way beyond tradition. Their buttery texture and subtle earthiness make them a seamless swap in stews, salads, casseroles, and more. Keep reading for our top recipe ideas to get you started!

Unpacking the Giant: What Exactly Are Gigante Beans?

At their core, gigante beans are jumbo-sized lima beans (butter beans to many), but with a distinctly Greek flair. Unlike the standard supermarket versions in the US, these beauties are cultivated in the rugged northwest of Greece, particularly around the pristine lakes of Prespes. Flat, plump, and velvety smooth when cooked, they boast a gentle nutty taste that plays well with bold seasonings. Sure, they're the stars of gigantes plaki, but don't stop there—toss them into warming winter braises, vibrant summer grain bowls, or even a creamy dip for unexpected crunch.

Why Gigante Beans Deserve a Health Halo

Gigante beans aren't just delicious—they're a nutritional knockout. As Odysea, a premier UK importer of authentic Greek goods, notes, they're naturally low in fat, brimming with soluble fiber, and loaded with essentials like phosphorus for bone strength, iron for energy, thiamine (vitamin B1) for metabolism, and magnesium for muscle function.

Beans as a category get endless praise from health pros, too. They're a cornerstone in the Blue Zones—those five global hotspots (from Sardinia to Okinawa) where folks routinely hit the century mark in rude health. "Beans are an amazing food and they are closely related to longevity in those who eat them regularly," says Anna Herby, DHSc, RD, CDE, Nutrition Education Specialist at the Physicians Committee for Responsible Medicine (PCRM). Speaking to VegNews, she adds, "They provide all kinds of benefits, from better blood sugar control and lowering cholesterol levels to improving gut bacteria balance."

Ready to giant-ify your meals? Start simple: Soak overnight, simmer until tender, then experiment. A classic gigantes plaki simmers beans in a garlicky tomato-olive oil bath with dill and oregano. Or go modern—mash into a hummus riff with tahini and lemon, or fold into a quinoa salad with feta, cucumber, and red onion. Whatever your vibe, these Greek titans will transform "bean night" into a crave-worthy ritual.

Gigantes Plaki: Traditional Greek Baked Giant Beans

Gigantes plaki, meaning "giant beans baked" in Greek, is a beloved vegetarian meze (appetizer) or main dish from Greece, featuring creamy butter beans (also known as lima or gigante beans) slow-baked in a rich, aromatic tomato sauce infused with olive oil, herbs, and a hint of cinnamon. This Lenten staple is naturally vegan, gluten-free, and packed with fiber, protein, and nutrients for a hearty, comforting meal. It's traditionally made with dried beans for the best texture, but canned works for quicker prep. Serves 4-6; prep time: 20 minutes (plus overnight soak for dried beans); cook time: 1.5-2 hours.

Ingredients

• 250-500g (1-2 cups) dried giant butter beans (gigante or lima beans), soaked overnight in plenty of water (or 2-3 cans/15-oz each drained and rinsed for quick version)
• 3-4 tbsp extra-virgin olive oil, plus more for drizzling
• 1 large onion (yellow or red), finely chopped
• 2-3 garlic cloves, minced
• 1-2 carrots, peeled and chopped (optional, for added sweetness)
• 1 celery stalk, chopped (optional)
• 1-2 tbsp tomato paste
• 1 (14-oz) can chopped tomatoes or 4-5 fresh ripe tomatoes, peeled and chopped
• 1.5 cups (375ml) tomato passata or pureed tomatoes
• 1 tsp dried oregano
• 1/2-1 tsp ground cinnamon (key for authentic flavor)
• 1 bay leaf
• 1 tsp sweet paprika (optional)
• Handful of fresh parsley and/or dill, chopped (about 1/4 cup total)
• Salt and black pepper, to taste
• 1/2-1 tsp sugar or maple syrup (if tomatoes are too tangy, optional)
• 2-3 cups bean cooking liquid or hot water/stock (adjust for sauciness)
• For serving: Crumbled feta (optional, omit for vegan), crusty bread, Kalamata olives

Step-by-Step Instructions

1. Prepare the beans: If using dried beans, drain the soaking water and rinse the beans. Place the mixture in a large pot, cover it with fresh water by 2 inches, bring it to a boil, and then skim off any foam. Reduce to a simmer and cook covered for 45-60 minutes until al dente (tender but firm—they'll finish in the oven). Reserve 2 cups of the cooking liquid; drain the rest. For canned beans, skip this and rinse well.
2. Sauté the aromatics: Preheat oven to 375°F (190°C). In a large skillet or oven-safe Dutch oven over medium heat, warm 3 tbsp olive oil. Add onion (and carrot/celery if using), cooking until softened and translucent, about 5-7 minutes. Stir in garlic, oregano, cinnamon, paprika (if using), and bay leaf; cook 1-2 minutes until fragrant, stirring to avoid burning.
3. Build the sauce: Add tomato paste and cook for 1 minute to deepen the flavor. Stir in chopped tomatoes, passata, sugar (if needed), salt, and pepper. Simmer uncovered for 10-15 minutes until slightly thickened. Taste and adjust seasoning— the sauce should be rich and tangy with warm spice notes.
4. Combine and bake: Fold in the par-cooked beans and reserved cooking liquid (or water) until everything is well coated. Transfer to a baking dish if not already in one. Drizzle with a little more olive oil, cover loosely with foil, and bake for 45-60 minutes, stirring halfway, until the beans are creamy-soft and the sauce has reduced to a glossy, bubbly consistency. Uncover for the last 15 minutes for a light golden top.
5. Rest and serve: Remove the bay leaf and let it sit for 10-15 minutes to absorb the flavors. Garnish with fresh herbs, a feta crumble, and olives. Serve warm or at room temperature with bread to soak up the sauce—perfect as a side to grilled fish or a standalone meal.

Tips and Notes

• Authenticity boost: Use Greek olive oil and dried gigantes if available; the cinnamon adds a subtle warmth that's signature to the dish. For creamier beans, add a pinch of baking soda during simmering if they're tough.
• Make-ahead: Stores in the fridge for up to 4 days; flavors deepen overnight. Reheat gently to avoid mushiness.
• Variations: Add chili flakes for heat or swap in leeks for onion. Pressure cooker option: Cook beans 15-20 minutes after sautéing, then bake briefly.
• Nutrition per serving (approx., using dried beans): 350-400 calories, 14g protein, 50g carbs, 12g fat, high in fiber and iron.