Gigantes Plaki (Greek Giant Butter Beans Baked in Dill, Parsley & Tomato Olive Oil) – Authentic Greece Recipe

Slow-baked in generous Kalamata olive oil until the giant beans turn creamy inside and caramelized on top.

Country of Origin
🇬🇷 Greece (Southern Europe, Europe)
Dietary Profile
vegan
Prep Time
20 min
Cook Time
30 min
Difficulty
Medium
Signature Staples
Giant white butter/lima beans, Crushed Roma tomatoes, Diced carrots and celery, Lots of fresh dill and flat-leaf parsley, Greek oregano

Ingredients for Gigantes Plaki (Greek Giant Butter Beans Baked in Dill, Parsley & Tomato Olive Oil) (4 Servings)

  • 1.25 lbs (or 2.5 cups) giant white butter/lima beans, prepped into bite-sized pieces
  • 1.5 cups crushed Roma tomatoes, washed and trimmed
  • 1 cup diced carrots and celery
  • 1 medium onion and 3 cloves garlic, finely minced with lots of fresh dill and flat-leaf parsley
  • 1.5 tbsp traditional Greece seasoning (Greek oregano, garlic, extra virgin olive oil)
  • 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs

Step-by-Step Cooking Instructions

  1. Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
  2. In a skillet over medium heat, sauté onion, garlic, lots of fresh dill and flat-leaf parsley, and Greek oregano, garlic, extra virgin olive oil for 3 minutes until fragrant.
  3. Combine giant white butter/lima beans and crushed Roma tomatoes with the sautéed aromatics and layer evenly into the baking dish.
  4. Top with diced carrots and celery and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
  5. Let rest 5 minutes before serving warm at the table.

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