I feel embarrassed that I have never posted this dish before.u00c2u00a0 Although this is a staple dish in all Greek households and I cook it very often, I have somehow forgotten to post about it.

Fasolia (phaseolus lunatus) gigantes, meaning «giant» are similar to elephant beans, lima beans or butter beans, but if you can find Greek beans from Kozani they are the best Greek variety.

This vegetarian dish is baked in a delicious tomato sauce until the beans absorb all the juices and flavour.u00c2u00a0 It can be cooked in advanced and it only improves with time.u00c2u00a0 Leftovers can be served as an appetizer.

The traditional way of cooking them in Greece are inu00c2u00a0deep, round, fired clay or earthenware casserole pots, called gastra. u00c2u00a0 However, they can also be cooked u00c2u00a0in any casserole dish, a sauting pan with a lid suitable for the oven, a Dutch oven, au00c2u00a0crock-pot or evenu00c2u00a0in a baking tin covered with aluminium foil.

If you ever visit Greece, this is a dish you should not miss as you can easily find it in most restaurants.

When I found out about the event Kopiaste to AWED: Greek, hosted by Experiments, Emotions, Experiences with food, and created by DK of Chef in You,u00c2u00a0 I took a look at the recipes I have not posted yet and I thought this is the most characteristic Greek dish I could participate at this event.

Gigantes Plaki sto Fourno (Giant Baked Beans)

Preparation time: 30 minutes

Cooking time:1 hour 30 mnts boiling / 1 hour 30 mnts in the oven

Serves: 4 – 5


  • 300 grams Kozani gigantes beans
  • 2 bay leaves
  • 2 medium red onions, finely chopped
  • 2 spring onions, finely chopped
  • 2 cloves of garlic
  • 1/3 cup of olive oil
  • 6 ripe tomatoes, peeled and blended or 1 can of whole tomatoes (500 grams)
  • 1 tablespoon tomato paste
  • 1/3 cup white dry wine (optional)
  • 1 cup of parsley, finely chopped
  • 1 -2 stalks celery ribs, finely chopped
  • 3 big carrots, finely chopped
  • 1 big potato (cubed) optional
  • 2 tablespoons fresh oregano, finely chopped (optional)
  • 1 tablespoon salt
  • Freshly ground black pepper
  • 1 tablespoon thyme honey
  • ½ teaspoon of chilli pepper (optional)
  • 2 cups water


  1. Soak beans in plenty of water, overnight.
  2. Drain and add fresh water and bring to a boil and remove any froth with a slotted ladle.u00c2u00a0 Drain them again and add fresh water and bay leaves and bring to a boil, add salt,u00c2u00a0 lower heat and simmer until almost cooked (about 1 hour and 30 minutes) and then drain and discard the bay leaves.
  3. Preheat oven to 200o C / 400o F.
  4. Heat olive oil in a sautéing pan and sauté onions and garlic until translucent.
  5. Add chopped celery, carrots, potato, fresh oregano and beans and mix.
  6. Add wine, honey, tomato, salt and pepper and water and mix.u00c2u00a0 Simmer for 5 minutes.
  7. Cover the sautéing pan and place in the oven or transfer into a casserole dish with a lid and bakeu00c2u00a0 for about 1.30 – 2 hours,u00c2u00a0until the beans are soft and the sauce is thick, mixing once, after an hour has passed. u00c2u00a0
  8. Remove from the oven and mix in the parsley.


Have a lovely weekend and Kali Orexi!


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26 u00cfu0083u00cfu0087u00cfu008cu00ceu00bbu00ceu00b9u00ceu00b1 on Gigantes Plaki sto Fourno (Baked Giant Beans)

  1. u00ceu009f/u00ceu0097 Rosa u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    This meal is so good looking! I would love to sit in front of that plate and gobble your disg greedily!

  2. u00ceu009f/u00ceu0097 Cheryl u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    I will have to try your recipe. I've never used wine or honey in my gigantes. I'm sure it's wonderful!

  3. u00ceu009f/u00ceu0097 Peter G from Souvlaki For The Soul u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Aren’t gigantes just the best? I love the way you have served them with olives and pickled peppers! This is my favourite kind of Greek eating. Simple and uncomplicated. Thank you for sharing Ivy!

  4. u00ceu009f/u00ceu0097 Peter u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Better late than never..the gigantes have made hungry desoite having just ate breakfast.

  5. u00ceu009f/u00ceu0097 mylittleexpatkitchen u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Giganrtes plaki is one of my favorite dishes. I really love the flavors especially when I add big slices of horiatiko loukaniko in.

  6. u00ceu009f/u00ceu0097 Abigail (aka Mamatouille) u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Ooooh, I want to try this! Beans and tomatoes, two of my favorites! Hope you’re having a lovely day, Ivy!

  7. u00ceu009f/u00ceu0097 Lizcupcakes u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    This has to be one of my favourite Greek dishes and maybe one of the first I learnt from my Mother in Law. I can never say no to a good plate of gigantes!

  8. u00ceu009f/u00ceu0097 Nadjibella u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Je n'ai encore jamais cuisiné de haricots géants.
    Le plat de haricots blancs est pour moi le plat de l'hiver par excellence et celui de la convivialité.
    A bientôt et bon weekend.

  9. u00ceu009f/u00ceu0097 Cynthia u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Ivy, thanks for making this meal to show us. I know that I would never get tired of eat this.

  10. u00ceu009f/u00ceu0097 tasteofbeirut u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Love that dish even though i have never tasted it; love the addition of honey and oregano to it! Yum!

  11. u00ceu009f/u00ceu0097 Simona u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    I really need to look for this kind of beans: they look so appetizing. Plus, I have never baked beans, and I think it's time I tried. Such an inviting presentation!

  12. u00ceu009f/u00ceu0097 Anna u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Mmmmm! This dish is delicious., I had once at a Greek Restaurant and loved it. Thanks for the recipe. :-)

  13. u00ceu009f/u00ceu0097 Black gigantes with spinach and pasta u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    [...] recipes as this is the best part of cooking which I love the most.u00c2u00a0 Old traditional dishes like Gigantes Plaki are fine but we just can’t stick to the old recipes and keep recycling the same things over [...]

  14. u00ceu009f/u00ceu0097 Elaine Goldman u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Where can I find these beans to plant in Palo Alto, CA.?
    They really are delicious and I would love to grow them.


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