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Easy Greek Giant Beans With Canned Beans (Gigantes Plaki)

These homemade Greek giant beans are a quick and easy stovetop twist on the classic dish called 'gigantes plaki' in Greece. You'll love the tender, creamy beans coated in the healthy and tasty Mediterranean style tomato-vegetable sauce. Savor all the goodness of this Greek comfort food favorite without the need for oven-baking.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 to 6 (as a main or side)
Calories: 497 kcal
Course: Appetizer
Cuisine: Greek

Ingredients

  • ¼ cup extra virgin olive oil plus a little extra for drizzling over at the end
  • 2 sticks celery finely cubed
  • 2 carrots (1-2 depending on size) finely cubed
  • 1 onion (yellow or brown) finely chopped
  • 2 teaspoons garlic paste (or use 2 crushed fresh cloves of garlic)
  • 3 tablespoons tomato paste (= tomato concentrate or concentrated tomato puree)
  • 1 teaspoon dried oregano (heaped) Increase the amount if you like.
  • 1 can chopped tomatoes (14 ounces/400 grams)
  • 2 cans lima beans (= butter beans) roughly 14 ounces/400 grams in each can, ready cooked and drained and rinsed.
  • 2 tablespoons honey or 2 teaspoons sugar
  • 2 tablespoons vinegar (any kind)
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 1 bay leaf (optional)
  • ½ cup fresh dill (about ½ to 1 bunch) but add to taste
  • 1 cup fresh parsley (about 1 bunch)
To serve (optional)
  • 7 ounces feta cheese to crumble over the top

Instructions

    Cup of Yum
  1. Heat the olive oil in a large cast iron pan or skillet/frying pan until hot but not smoking. Then add the chopped celery, carrot and onion.
  2. Cook on a medium high heat for 7 to 10 minutes, or until softened but not browned. Stir regularly.
  3. Stir in the garlic paste, and then the tomato paste/concentrate and dried oregano.
  4. Now add the canned chopped tomatoes, canned lima beans/butterbeans, honey/sugar, vinegar, salt and pepper and the bay leaf (if using). Half fill the empty chopped tomato can with water and add that to the pan too. Stir well.
  5. Bring to the boil, then turn the heat down to medium low. Simmer for around 20 minutes or until the sauce has reduced and thickened a little and the vegetables are tender.
  6. Stir through most of the fresh herbs (parsley and dill). Taste to check the seasoning and add a little more salt and pepper to taste if you like.
  7. Serve with more fresh herbs, a little drizzle of extra virgin olive oil and a scattering of feta cheese (if you like) on top.

Notes

  • Beans: Drain and rinse before adding to the dish.
  • Variations: I don't tend to vary this recipe much since it's a classic Greek recipe. However, feel free to add more finely chopped vegetables such as zucchini/courgette, eggplant or peppers. Add meat to the sauce for a heartier meat lovers version. Use different herbs if you don't like dill or parsley, such as dried thyme or fresh basil. 
  • Serving: These 'big beans' are so delicious just served as they are, with fresh bread or toast and with a generous amount of feta cheese scattered on top. They also make a great simple midweek family meal or weekend brunch served with eggs and/or meat such as sausages, meatballs or chicken thighs. Alternatively, serve as an appetizer or mezze style with more Mediterranean dishes. 
  • Storage: In an airtight container, the Greek giant beans will keep for up to 4 days in the fridge. 
  • Freezing: Freeze in freezer proof containers for up to 3 months. Defrost in the fridge overnight, then reheat in the microwave for a few minutes until piping hot, or gently on the stovetop with an extra drizzle of water.
  •  

Nutrition Information

Calories 497kcal (25%) Carbohydrates 52g (17%) Protein 20g (40%) Fat 25g (38%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Cholesterol 44mg (15%) Sodium 862mg (36%) Potassium 1328mg (38%) Fiber 13g (52%) Sugar 19g (38%) Vitamin A 7438IU (149%) Vitamin C 42mg (47%) Calcium 385mg (39%) Iron 7mg (39%)

Nutrition Facts

Serving: 4to 6 (as a main or side)

Amount Per Serving

Calories 497

% Daily Value*

Calories 497kcal 25%
Carbohydrates 52g 17%
Protein 20g 40%
Fat 25g 38%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 12g 60%
Cholesterol 44mg 15%
Sodium 862mg 36%
Potassium 1328mg 28%
Fiber 13g 52%
Sugar 19g 38%
Vitamin A 7438IU 149%
Vitamin C 42mg 47%
Calcium 385mg 39%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.