Gigantes Plaki (Γίγαντες Πλακί) — Greek Giant Baked Beans in Tomato Sauce

• 500 gdried gigante beans (or large butter beans; soak overnight)
• 2500 mlwater (for boiling; plus more as needed)
• 1 leafbay leaf (optional but traditional)
• 200 gyellow onion (finely chopped)
• 150 gcarrot (diced small)
• 120 gcelery stalk (diced small)
• 18 ggarlic (about 6 cloves, minced)
• 80 mlextra-virgin olive oil (plus 10 ml for finishing)
• 500 gtomato passata (smooth tomato puree)
• 200 gcrushed tomatoes (for texture)
• 30 gtomato paste (about 2 tbsp)
• 20 gfresh parsley (finely chopped)
• 10 gfresh dill (chopped)
• 2 tspdried oregano
• 0.25 tspground cinnamon (a subtle Greek touch)
• 1 tspgranulated sugar (balances tomato acidity)
• 2 tspfine sea salt (divided; adjust after baking)
• 1 tspblack pepper (freshly ground)
• 15 mllemon juice (about 1 tbsp)

Instructions

1. 1

   Soak the dried gigante beans in plenty of cold water for 12–16 hours, using enough water to cover them by at least 5 cm. Drain and rinse well, then check for any broken skins or stones and discard them.

2. 2

   Add the soaked beans to a large pot with 2500 ml water and the bay leaf, then bring to a gentle boil. Reduce to a steady simmer and cook 45–60 minutes until the beans are mostly tender but still hold their shape, then drain and discard the bay leaf.

3. 3

   Preheat the oven to 180°C and position a rack in the middle. Choose a deep baking dish (about 30 x 20 cm) so the beans sit in a thick layer of sauce rather than drying out.

4. 4

   Warm 80 ml olive oil in a wide pan over medium heat, then add the onion, carrot, and celery. Cook for 8–10 minutes, stirring often, until the vegetables soften and the onion turns translucent without browning.

5. 5

   Stir in the minced garlic and cook for 60 seconds until fragrant, keeping the heat moderate so it does not scorch. Add the tomato paste and cook for 1 minute, stirring constantly, to deepen its sweetness.

6. 6

   Pour in the passata and crushed tomatoes, then add 300 ml water, parsley, dill, oregano, cinnamon, sugar, 1.5 tsp salt, and the black pepper. Simmer the sauce for 8–10 minutes until it thickens slightly, then taste and ensure it is boldly seasoned because the beans will mellow it.

7. 7

   Fold the drained beans into the sauce and stir gently to coat without breaking them. Transfer everything to the baking dish and level the surface, then add 100 ml additional hot water if the beans are not just barely submerged.

8. 8

   Bake uncovered for 60 minutes, checking at the 40-minute mark and adding 50–100 ml water if the top looks dry. The goal is a thick, glossy tomato sauce with a light oil sheen, not a soupy stew and not a dry casserole.

9. 9

   Remove the dish from the oven and immediately drizzle the remaining 10 ml olive oil over the top for a classic plaki finish. Rest for 20 minutes, then stir in the lemon juice and adjust with the remaining 0.5 tsp salt if needed before serving warm or at room temperature.