Gigantes Plaki

Name: Gigantes Plaki
Total time: 14 h 57 min
Yield: 4 servings
Cuisine: greek
Ingredients: 500 g Giant white bean; 2,000 ml Water; 1,500 ml Water; 2 piece Yellow onion; 4 clove Garlic; 2 piece Celery stalk; 1 piece Carrots; 60 ml Extra-virgin olive oil; 600 g ripe tomatoes; 2 tbsp Tomato paste; 1 tsp Dried oregano; 1 tsp granulated sugar; 1 tsp Salt; 1 pinch Ground black pepper; 15 g Flat-leaf parsley; 5 g Flat-leaf parsley; 40 ml Extra-virgin olive oil; 1 tsp Salt; 20 ml Extra-virgin olive oil

14 hr 57 min · 20 min active · makes ~5.2 l · Medium

Giant white beans braised with ripe tomatoes, garlic, and carrots, finished with flat-leaf parsley and extra-virgin olive oil.

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Gigantes Plaki

Giant white beans braised with ripe tomatoes, garlic, and carrots, finished with flat-leaf parsley and extra-virgin olive oil.

See more →

TOTAL TIME

14 hr 57 min

ACTIVE TIME

20 min

QUANTITY

~5.2 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/14

Tools0/14

Ingredients

0/14 gathered · 4 servings

500g

3,500ml

2piece

4clove

2piece

1piece

120ml

600g

2tbsp

1tsp

2tsp

1pinch

20g

#	Quantity	Notes	State
1	500g	—	—
2	3,500ml	—	—
3	2piece	—	—
4	4clove	—	—
5	2piece	—	—
6	1piece	—	—
7	120ml	—	—
8	600g	—	—
9	2tbsp	—	—
10	1tsp	—	—
11	1tsp	—	—
12	2tsp	—	—
13	1pinch	—	—
14	20g	—	—

Tools

14 items

Serveware

1 item

Procedure

45 steps

1 of 45

Tip the beans into a large bowl and cover generously with cold water, leaving room for them to swell.

Giant white bean · 500 g

⏱ 15s

ResultGiant white bean

2 of 45

Pour enough cold water over the beans so they are submerged by at least 5 cm.

Water · 2,000 ml

⏱ 10s

ResultGiant white bean and water

3 of 45

Leave the beans to soak overnight, or for at least 12 hours, at room temperature.

⏱ 12 hr

ResultSoaked giant white beans

4 of 45

Drain the soaked beans through a colander and discard the soaking water.

Soaked giant white beans · step 3

⏱ 15s

ResultSoaked giant white beans

5 of 45

Tip the drained beans into a large saucepan.

Soaked giant white beans · step 4

⏱ 10s

ResultSoaked giant white beans

6 of 45

Pour enough fresh cold water into the saucepan to cover the beans by at least 4 cm.

Water · 1,500 ml

⏱ 10s

ResultSoaked giant white beans and water

7 of 45

Bring the beans to a rolling boil over high heat, skimming off any foam that rises to the surface.

⏱ 10 min

ResultPar-cooked giant white beans

8 of 45

Reduce the heat to a steady simmer and cook the beans until just tender but not falling apart, about 45 to 60 minutes.

⏱ 1 hr

ResultTender giant white beans

9 of 45

Drain the beans through a colander, reserving the cooking water in the saucepan below.

Tender giant white beans · step 8

⏱ 15s

ResultTender giant white beansused in step 35

10 of 45

Heat the oven to 180 °C.

180°C

⏱ 10 min

11 of 45

Peel the onions, removing the papery outer skins completely.

Yellow onion · 2 piece

⏱ 30s

ResultPeeled yellow onion

12 of 45

Halve each peeled onion through the root, then finely chop both halves into small, even pieces.

Peeled yellow onion · step 11

⏱ 1 min

ResultFinely chopped yellow onion

13 of 45

Scrape the chopped onion into a large frying pan.

Finely chopped yellow onion · step 12

⏱ 10s

ResultFinely chopped yellow onion

14 of 45

Crush each garlic clove lightly with the flat of the knife to loosen the skin, then peel and discard the skins.

Garlic · 4 clove

⏱ 30s

ResultPeeled garlic cloves

15 of 45

Finely chop the peeled garlic cloves.

Peeled garlic cloves · step 14

⏱ 30s

ResultFinely chopped garlic

16 of 45

Add the chopped garlic to the pan with the onion.

Finely chopped garlic · step 15

⏱ 10s

ResultFinely chopped garlic and finely chopped yellow onion

17 of 45

Trim the base and leafy tops from the celery stalks.

Celery stalk · 2 piece

⏱ 20s

ResultTrimmed celery stalks

18 of 45

Finely chop the trimmed celery stalks into small, even pieces.

Trimmed celery stalks · step 17

⏱ 40s

ResultFinely chopped celery

19 of 45

Add the chopped celery to the pan.

Finely chopped celery · step 18

⏱ 10s

ResultFinely chopped celery and finely chopped garlic and finely chopped yellow onion

20 of 45

Peel the carrot, removing the skin completely.

Carrots · 1 piece

⏱ 25s

ResultPeeled carrots

21 of 45

Finely chop the peeled carrot into small dice.

Peeled carrots · step 20

⏱ 40s

ResultFinely chopped carrot

22 of 45

Add the chopped carrot to the pan.

Finely chopped carrot · step 21

⏱ 10s

ResultFinely chopped carrot mixture

23 of 45

Pour the olive oil over the vegetables in the pan.

Extra-virgin olive oil · 60 ml

⏱ 5s

ResultFinely chopped carrot mixture

24 of 45

Set the pan over medium heat and cook, stirring often with a wooden spoon, until the onion, celery and carrot are completely soft and the onion is translucent, about 10 minutes.

⏱ 10 min

ResultSoftened aromatic vegetables

25 of 45

Roughly chop the ripe tomatoes into coarse chunks, keeping all their juice.

Ripe tomatoes · 600 g

⏱ 1 min

ResultRoughly chopped tomatoes

26 of 45

Tip the chopped tomatoes and all their juice into the pan with the softened vegetables.

Roughly chopped tomatoes · step 25

⏱ 10s

ResultRoughly chopped tomatoes and softened aromatic vegetables

27 of 45

Add the tomato paste to the pan and stir it through the tomatoes.

Tomato paste · 2 tbsp

⏱ 10s

ResultRoughly chopped tomatoes and softened aromatic vegetables and tomato paste

28 of 45

Sprinkle the dried oregano into the pan.

Dried oregano · 1 tsp

⏱ 5s

ResultRoughly chopped tomato and tomato paste mixture

29 of 45

Add the sugar to balance the acidity of the tomatoes.

Granulated sugar · 1 tsp

⏱ 5s

ResultRoughly chopped tomato and tomato paste mixture

30 of 45

Season with salt and stir everything together.

Salt · 1 tsp

⏱ 5s

ResultRoughly chopped tomato and tomato paste mixture

31 of 45

Add a pinch of ground black pepper and stir to combine.

Ground black pepper · 1 pinch

⏱ 5s

ResultRoughly chopped tomato and tomato paste mixture

32 of 45

Let the sauce simmer over medium heat for 10 minutes, stirring occasionally, until it thickens slightly and the tomatoes have broken down.

⏱ 10 min

ResultThick tomato sauceused in step 36

33 of 45

Roughly chop the parsley leaves into coarse pieces.

Flat-leaf parsley · 15 g

⏱ 30s

ResultRoughly chopped parsleyused in step 37

34 of 45

Pick the remaining whole parsley leaves and place them in a small bowl, setting them aside to use as a garnish.

Flat-leaf parsley · 5 g

⏱ 10s

ResultFlat-leaf parsleyused in step 46

35 of 45

Spread the drained, tender beans evenly in a large baking dish (about 30 × 20 cm).

Tender giant white beans · step 9

⏱ 10s

ResultTender giant white beans

36 of 45

Pour the thick tomato sauce evenly over the beans, turning them gently so every bean is coated.

Thick tomato sauce · step 32

⏱ 15s

ResultTender giant white beans and thick tomato sauce

37 of 45

Scatter the chopped parsley over the sauced beans and fold it through gently.

Roughly chopped parsley · step 33

⏱ 10s

ResultRoughly chopped parsley and tender giant white beans and thick tomato sauce

38 of 45

Drizzle the olive oil over the top of the beans.

Extra-virgin olive oil · 40 ml

⏱ 5s

ResultTender giant white bean and thick tomato sauce mixture

39 of 45

Sprinkle the remaining salt evenly over the surface.

Salt · 1 tsp

⏱ 5s

ResultTender giant white bean and thick tomato sauce mixture

40 of 45

Pour the reserved bean cooking water around the edges of the dish so the beans can absorb moisture as they bake.

Tender giant white beans · step 9

⏱ 10s

ResultBean cooking water and tender giant white bean mixture

41 of 45

Place the baking dish in the oven.

⏱ 10s

ResultBean cooking water and tender giant white bean mixture

42 of 45

Bake for 75 to 90 minutes, until the beans on top are starting to colour and crisp at the edges and the sauce is thick and jammy around them.

180°C

⏱ 1 hr 30 min

ResultBaked gigantes in tomato sauce

43 of 45

Lift the baking dish from the oven using oven gloves and set it on the kitchen counter.

⏱ 10s

ResultBaked gigantes in tomato sauce

44 of 45

Leave the gigantes to rest for 10 minutes so the sauce settles and the flavours deepen.

⏱ 10 min

ResultRested gigantes plaki

45 of 45

Drizzle a final pour of olive oil over the top.

Extra-virgin olive oil · 20 ml

⏱ 5s

ResultExtra-virgin olive oil

Total Time14 hr 57 min

#	Product	Tool	Action
1	500 g		Tip the beans into a large bowl and cover generously with cold water, leaving room for them to swell.⏱ 15sResultGiant white bean
2	2,000 ml		Pour enough cold water over the beans so they are submerged by at least 5 cm.⏱ 10sResultGiant white bean and water
3	—		Leave the beans to soak overnight, or for at least 12 hours, at room temperature.⏱ 12 hrResultSoaked giant white beans
4	Soaked giant white beansstep 3		Drain the soaked beans through a colander and discard the soaking water.⏱ 15sResultSoaked giant white beans
5	Soaked giant white beansstep 4		Tip the drained beans into a large saucepan.⏱ 10sResultSoaked giant white beans
6	1,500 ml		Pour enough fresh cold water into the saucepan to cover the beans by at least 4 cm.⏱ 10sResultSoaked giant white beans and water
7	—		Bring the beans to a rolling boil over high heat, skimming off any foam that rises to the surface.⏱ 10 minResultPar-cooked giant white beans
8	—		Reduce the heat to a steady simmer and cook the beans until just tender but not falling apart, about 45 to 60 minutes.⏱ 1 hrResultTender giant white beans
9	Tender giant white beansstep 8		Drain the beans through a colander, reserving the cooking water in the saucepan below.⏱ 15sResultTender giant white beansused in step 35
10	—	180°C	Heat the oven to 180 °C.⏱ 10 min
11	2 piece		Peel the onions, removing the papery outer skins completely.⏱ 30sResultPeeled yellow onion
12	Peeled yellow onionstep 11		Halve each peeled onion through the root, then finely chop both halves into small, even pieces.⏱ 1 minResultFinely chopped yellow onion
13	Finely chopped yellow onionstep 12		Scrape the chopped onion into a large frying pan.⏱ 10sResultFinely chopped yellow onion
14	4 clove		Crush each garlic clove lightly with the flat of the knife to loosen the skin, then peel and discard the skins.⏱ 30sResultPeeled garlic cloves
15	Peeled garlic clovesstep 14		Finely chop the peeled garlic cloves.⏱ 30sResultFinely chopped garlic
16	Finely chopped garlicstep 15		Add the chopped garlic to the pan with the onion.⏱ 10sResultFinely chopped garlic and finely chopped yellow onion
17	2 piece		Trim the base and leafy tops from the celery stalks.⏱ 20sResultTrimmed celery stalks
18	Trimmed celery stalksstep 17		Finely chop the trimmed celery stalks into small, even pieces.⏱ 40sResultFinely chopped celery
19	Finely chopped celerystep 18		Add the chopped celery to the pan.⏱ 10sResultFinely chopped celery and finely chopped garlic and finely chopped yellow onion
20	1 piece		Peel the carrot, removing the skin completely.⏱ 25sResultPeeled carrots
21	Peeled carrotsstep 20		Finely chop the peeled carrot into small dice.⏱ 40sResultFinely chopped carrot
22	Finely chopped carrotstep 21		Add the chopped carrot to the pan.⏱ 10sResultFinely chopped carrot mixture
23	60 ml		Pour the olive oil over the vegetables in the pan.⏱ 5sResultFinely chopped carrot mixture
24	—		Set the pan over medium heat and cook, stirring often with a wooden spoon, until the onion, celery and carrot are completely soft and the onion is translucent, about 10 minutes.⏱ 10 minResultSoftened aromatic vegetables
25	600 g		Roughly chop the ripe tomatoes into coarse chunks, keeping all their juice.⏱ 1 minResultRoughly chopped tomatoes
26	Roughly chopped tomatoesstep 25		Tip the chopped tomatoes and all their juice into the pan with the softened vegetables.⏱ 10sResultRoughly chopped tomatoes and softened aromatic vegetables
27	2 tbsp		Add the tomato paste to the pan and stir it through the tomatoes.⏱ 10sResultRoughly chopped tomatoes and softened aromatic vegetables and tomato paste
28	1 tsp		Sprinkle the dried oregano into the pan.⏱ 5sResultRoughly chopped tomato and tomato paste mixture
29	1 tsp		Add the sugar to balance the acidity of the tomatoes.⏱ 5sResultRoughly chopped tomato and tomato paste mixture
30	1 tsp		Season with salt and stir everything together.⏱ 5sResultRoughly chopped tomato and tomato paste mixture
31	1 pinch		Add a pinch of ground black pepper and stir to combine.⏱ 5sResultRoughly chopped tomato and tomato paste mixture
32	—		Let the sauce simmer over medium heat for 10 minutes, stirring occasionally, until it thickens slightly and the tomatoes have broken down.⏱ 10 minResultThick tomato sauceused in step 36
33	15 g		Roughly chop the parsley leaves into coarse pieces.⏱ 30sResultRoughly chopped parsleyused in step 37
34	5 g		Pick the remaining whole parsley leaves and place them in a small bowl, setting them aside to use as a garnish.⏱ 10sResultFlat-leaf parsleyused in step 46
35	Tender giant white beansstep 9		Spread the drained, tender beans evenly in a large baking dish (about 30 × 20 cm).⏱ 10sResultTender giant white beans
36	Thick tomato saucestep 32		Pour the thick tomato sauce evenly over the beans, turning them gently so every bean is coated.⏱ 15sResultTender giant white beans and thick tomato sauce
37	Roughly chopped parsleystep 33		Scatter the chopped parsley over the sauced beans and fold it through gently.⏱ 10sResultRoughly chopped parsley and tender giant white beans and thick tomato sauce
38	40 ml		Drizzle the olive oil over the top of the beans.⏱ 5sResultTender giant white bean and thick tomato sauce mixture
39	1 tsp		Sprinkle the remaining salt evenly over the surface.⏱ 5sResultTender giant white bean and thick tomato sauce mixture
40	Tender giant white beansstep 9		Pour the reserved bean cooking water around the edges of the dish so the beans can absorb moisture as they bake.⏱ 10sResultBean cooking water and tender giant white bean mixture
41	—		Place the baking dish in the oven.⏱ 10sResultBean cooking water and tender giant white bean mixture
42	—	180°C	Bake for 75 to 90 minutes, until the beans on top are starting to colour and crisp at the edges and the sauce is thick and jammy around them.⏱ 1 hr 30 minResultBaked gigantes in tomato sauce
43	—		Lift the baking dish from the oven using oven gloves and set it on the kitchen counter.⏱ 10sResultBaked gigantes in tomato sauce
44	—		Leave the gigantes to rest for 10 minutes so the sauce settles and the flavours deepen.⏱ 10 minResultRested gigantes plaki
45	20 ml		Drizzle a final pour of olive oil over the top.⏱ 5sResultExtra-virgin olive oil
Total Time			14 hr 57 min

Serving

Spoon the gigantes into a serving dish and scatter the reserved whole parsley leaves over the top to finish.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	748kcal
	31g
	30g
	5g
	94g
	12g
	24g
	1,200mg

Ingredients0/14

Tools0/14

Recipe

Gigantes Plaki

Giant white beans braised with ripe tomatoes, garlic, and carrots, finished with flat-leaf parsley and extra-virgin olive oil.

What you’ll doYou will soak the beans overnight, then simmer them until tender. While they cool, you will finely chop onion, garlic, celery and carrot, soften them in oil, and build a tomato sauce with paste, oregano and sugar. You will layer the drained beans with the sauce in a baking dish, add the reserved cooking water, and braise them in the oven for about an hour and a quarter until the top begins to colour and the sauce thickens to a jammy glaze.

Serves4

Total14 hr 57 min

LevelMedium

Ingredients

Giant white bean500 g
Water3,500 ml
Yellow onion2 piece
Garlic4 clove
Celery stalk2 piece
Carrots1 piece
Extra-virgin olive oil120 ml
Ripe tomatoes600 g
Tomato paste2 tbsp
Dried oregano1 tsp
Granulated sugar1 tsp
Salt2 tsp
Ground black pepper1 pinch
Flat-leaf parsley20 g

Tools

SpoonLarge saucepanSmall bowlLarge baking dishOvenServing dishLarge frying panChef's knifeLarge bowlWooden spoonColanderPeelerOven gloveChopping board

Method

Tip the beans into a large bowl and cover generously with cold water, leaving room for them to swell.

15sLarge bowlGiant white bean · 500 g

Pour enough cold water over the beans so they are submerged by at least 5 cm.

10sLarge bowlWater · 2,000 ml

Leave the beans to soak overnight, or for at least 12 hours, at room temperature.

12 hrLarge bowl

Drain the soaked beans through a colander and discard the soaking water.

15sColanderSoaked giant white beans · step 3

Tip the drained beans into a large saucepan.

10sLarge saucepanSoaked giant white beans · step 4

Pour enough fresh cold water into the saucepan to cover the beans by at least 4 cm.

10sLarge saucepanWater · 1,500 ml

Bring the beans to a rolling boil over high heat, skimming off any foam that rises to the surface.

10 minLarge saucepan, Spoon

Reduce the heat to a steady simmer and cook the beans until just tender but not falling apart, about 45 to 60 minutes.

1 hrLarge saucepan

Drain the beans through a colander, reserving the cooking water in the saucepan below.

Result · Tender giant white beans · used in step 35

15sColanderTender giant white beans · step 8

Heat the oven to 180 °C.

180°C10 minOven

Peel the onions, removing the papery outer skins completely.

30sChopping board, Chefs knifeYellow onion · 2 piece

Halve each peeled onion through the root, then finely chop both halves into small, even pieces.

1 minChopping board, Chefs knifePeeled yellow onion · step 11

Scrape the chopped onion into a large frying pan.

10sLarge frying panFinely chopped yellow onion · step 12

Crush each garlic clove lightly with the flat of the knife to loosen the skin, then peel and discard the skins.

30sChopping board, Chefs knifeGarlic · 4 clove

Finely chop the peeled garlic cloves.

30sChopping board, Chefs knifePeeled garlic cloves · step 14

Add the chopped garlic to the pan with the onion.

10sLarge frying panFinely chopped garlic · step 15

Trim the base and leafy tops from the celery stalks.

20sChopping board, Chefs knifeCelery stalk · 2 piece

Finely chop the trimmed celery stalks into small, even pieces.

40sChopping board, Chefs knifeTrimmed celery stalks · step 17

Add the chopped celery to the pan.

10sLarge frying panFinely chopped celery · step 18

Peel the carrot, removing the skin completely.

25sChopping board, PeelerCarrots · 1 piece

Finely chop the peeled carrot into small dice.

40sChopping board, Chefs knifePeeled carrots · step 20

Add the chopped carrot to the pan.

10sLarge frying panFinely chopped carrot · step 21

Pour the olive oil over the vegetables in the pan.

5sLarge frying panExtra-virgin olive oil · 60 ml

Set the pan over medium heat and cook, stirring often with a wooden spoon, until the onion, celery and carrot are completely soft and the onion is translucent, about 10 minutes.

10 minLarge frying pan, Wooden spoon

Roughly chop the ripe tomatoes into coarse chunks, keeping all their juice.

1 minChopping board, Chefs knifeRipe tomatoes · 600 g

Tip the chopped tomatoes and all their juice into the pan with the softened vegetables.

10sLarge frying panRoughly chopped tomatoes · step 25

Add the tomato paste to the pan and stir it through the tomatoes.

10sLarge frying panTomato paste · 2 tbsp

Sprinkle the dried oregano into the pan.

5sLarge frying panDried oregano · 1 tsp

Add the sugar to balance the acidity of the tomatoes.

5sLarge frying panGranulated sugar · 1 tsp

Season with salt and stir everything together.

5sLarge frying panSalt · 1 tsp

Add a pinch of ground black pepper and stir to combine.

5sLarge frying panGround black pepper · 1 pinch

Let the sauce simmer over medium heat for 10 minutes, stirring occasionally, until it thickens slightly and the tomatoes have broken down.

Result · Thick tomato sauce · used in step 36

10 minLarge frying pan

Roughly chop the parsley leaves into coarse pieces.

Result · Roughly chopped parsley · used in step 37

30sChopping board, Chefs knifeFlat-leaf parsley · 15 g

Pick the remaining whole parsley leaves and place them in a small bowl, setting them aside to use as a garnish.

Result · Flat-leaf parsley · used in step 46

10sSmall bowlFlat-leaf parsley · 5 g

Spread the drained, tender beans evenly in a large baking dish (about 30 × 20 cm).

10sLarge baking dishTender giant white beans · step 9

Pour the thick tomato sauce evenly over the beans, turning them gently so every bean is coated.

15sLarge baking dishThick tomato sauce · step 32

Scatter the chopped parsley over the sauced beans and fold it through gently.

10sLarge baking dishRoughly chopped parsley · step 33

Drizzle the olive oil over the top of the beans.

5sLarge baking dishExtra-virgin olive oil · 40 ml

Sprinkle the remaining salt evenly over the surface.

5sLarge baking dishSalt · 1 tsp

Pour the reserved bean cooking water around the edges of the dish so the beans can absorb moisture as they bake.

10sLarge baking dishTender giant white beans · step 9

Place the baking dish in the oven.

10sLarge baking dish, Oven, Oven glove

Bake for 75 to 90 minutes, until the beans on top are starting to colour and crisp at the edges and the sauce is thick and jammy around them.

180°C1 hr 30 minLarge baking dish, Oven

Lift the baking dish from the oven using oven gloves and set it on the kitchen counter.

10sLarge baking dish, Oven, Oven glove

Leave the gigantes to rest for 10 minutes so the sauce settles and the flavours deepen.

10 minLarge baking dish

Drizzle a final pour of olive oil over the top.

5sLarge baking dishExtra-virgin olive oil · 20 ml

Spoon the gigantes into a serving dish and scatter the reserved whole parsley leaves over the top to finish.

Result · Gigantes Plaki

10sServing dishFlat-leaf parsley · step 34Extra-virgin olive oil · step 45

Printed 11 October 2026