I love that whenever I make a Greek dish I can automatically tell myself that it must be healthy because it’s part of the Mediterranean diet. These Greek beans, also known as Gigantes Plaki, or Yigandes Plaki, or the Festival of Beans, are both healthy and delicious. The protein-filled beans take on loads of flavor while stewing in tomatoes, onion, garlic, and herbs. Cooking the beans twice results in a creamy texture to some of the beans, while others remain sturdy with a nice bite to them. Chunks of tomatoes bring out a brightness that nicely rounds out the dish. Best of all? This dish is both super easy AND cheap to make, requiring very few ingredients.

This has to be one of my most versatile recipes. It’s great warm, at room temperature, or even cold. It make a nice vegetarian main dish, or a hearty side dish. The leftovers are just as good, if not better. Top it with an egg for a nice breakfast vibe. I’m sure there’s a way to transform them into a dessert, but I haven’t really looked into it yet.

My idea of comfort food (who am I kidding, one of my many ideas of comfort food) is something I can warm up in the microwave and eat out of a bowl without having to put in a lot of effort or mess, and without sacrificing flavor. These keep in the fridge for several days allowing me to do just that. And if you don’t think you’ll make it through the entire batch, they do just find in the freezer.

Best served with a chunk of crusty baguette to soak up the tomato juices and a glass of red wine. Adjust salt, pepper, and garlic to taste. I prefer lots of garlic and a bit of a kick from the pepper.

Print Recipe

Greek Gigantes

This recipe is super easy to make, and aside from some chopping, most of the time is passive.

Course

Main Dish, Side Dish

Cuisine

Greek, Mediterranean

Keyword

Gigantes, Greek Vegetarian, Yigantes

Servings

Ingredients

• 16 ounces dried large white beans the largest ones you can find
• 3 tablespoons extra virgin olive oil
• 1 large yellow onion roughly chopped
• 6-8 cloves garlic chopped
• 1/2 cup Italian parsley chopped
• 1 tablespoon oregano finely chopped
• 2 cups vegetable broth
• 28 ounce diced tomatoes canned
• 1/2 tablespoon salt
• 1/2 tablespoon pepper

Course Main Dish, Side Dish Cuisine Greek, Mediterranean Keyword Gigantes, Greek Vegetarian, Yigantes Servings Ingredients 16 ounces dried large white beans the largest ones you can find 3 tablespoons extra virgin olive oil 1 large yellow onion roughly chopped 6-8 cloves garlic chopped 1/2 cup Italian parsley chopped 1 tablespoon oregano finely chopped 2 cups vegetable broth 28 ounce diced tomatoes canned 1/2 tablespoon salt 1/2 tablespoon pepper

Instructions

1. Soak beans overnight, or follow package instruction

   
2. Add olive oil to Dutch oven or large pan over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add garlic and stir for about two, until fragrant. Stir in parsley and oregano for a minute, then add the can of tomatoes (including the liquid), the veggie broth, salt, and pepper. Add the beans and stir to combine.

   
3. Bring to a simmer for 45 minutes to an hour, covered. If the pan is not oven-safe, pour the bean mixture into a baking dish.

   
4. In an oven preheated to 350 degrees, bake the beans, uncovered, for 45 minutes, or until a crispy top has formed over the top. If you do not like a crispy top, keep a lid over the mixture. Allow to cool some before serving.