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Easy Greek Gigantes Plaki with Butter Beans

healthy Mediterranean butter bean recipe

Rich, tomato-baked Greek gigantes plaki with creamy butter beans, garlic, and herbs. This easy one-pan recipe is comforting, healthy, and perfect with crusty bread.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Soup
Cuisine: greek, Mediterranean
Ingredients Method Video Notes

Ingredients
  

  • 3 cans 400 g each butter beans, drained and rinsed
  • 3 tablespoons extra-virgin olive oil
  • 1 large yellow onion diced
  • 1 carrot finely diced
  • 1 celery stalk finely diced
  • 4 garlic cloves minced
  • 800 g crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • ½ teaspoon salt and ¼ teaspoon black pepper
  • ½ cup water or vegetable stock
  • ¼ cup chopped parsley and 2 tablespoons chopped dill
  • 1 tablespoon lemon juice

Method
 

  1. Heat oven to 190°C (375°F). Warm olive oil in an oven-safe skillet and sauté onion, carrot, and celery until soft.
  2. Add garlic, oregano, salt, and pepper. Cook for 1 minute.
  3. Stir in crushed tomatoes, tomato paste, and water or stock. Simmer 8–10 minutes.
  4. Fold in butter beans gently.
  5. Bake uncovered for 25–35 minutes until bubbling and lightly caramelized.
  6. Rest 10 minutes. Finish with parsley, dill, lemon juice, and olive oil.

Video

Notes

Creamy giant butter beans slow-baked in garlicky tomato, olive oil & oregano sauce until bubbly. Finished with fresh dill, parsley & feta.
Comforting, protein-rich, naturally vegan (without feta), and even better the next day with crusty bread.
Fry the tomato paste with the onions for a full 60 seconds until brick-red. It removes the raw taste and gives that deep taverna flavor.