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An overhead shot of a skillet with just cooked Greek Baked Giant Beans, with a bunch of parsley on the side, and some onion skins.
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Greek Baked Giant Beans (Gigantes Plaki)

Beans in tomato sauce, hard to say no to that.  Twice as difficult when they're baked -- that's what you'll get with Greek Baked Giant Beans, locally known as 'Gigantes Plaki.'
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Appetizer
Cuisine: Greek
Servings: 3
Calories: 300kcal
Author: Neriz


  • Cast Iron Skillet (10.25 inch)
  • Cast Iron Skillet Lid (10.25 inch)
  • Rubber Spatula
  • Pyrex Measuring Cups
  • Measuring Spoons


  • 3 tbsp olive oil
  • 2 cloves garlic, minced or chopped finely
  • 1 small onion, chopped finely
  • 1 & 1/4 cup tomato sauce
  • 1/2 tsp fennel seeds, crushed
  • 1 tsp sugar
  • 1/4 cup fresh parsley, chopped roughly
  • 2 & 1/2 cups Gigante beans or Butter beans, cooked, drained
  • 1 medium tomato, sliced into thin rounds
  • 1/4 tsp dried oregano
  • salt & pepper, to season


Preparing the equipment:

  • Preheat oven to 200°C (375°F).

Cooking the beans on stovetop:

  • Using a medium or large cast-iron skillet, heat 1 & 1/2 tbsp of olive oil, over medium-high heat.
  • Add garlic and onion.  Cook until onion has slightly softened.
  • Add tomato sauce, salt, pepper, sugar, fennel seeds, and parsley.
  • Mix to combine and cover with a lid.  Bring to boil, lower heat to medium-low and simmer for 10 minutes.
  • Place the slices of tomatoes on top.  Season with salt, pepper, and dried oregano.  Drizzle with the remaining olive oil.

Baking & serving gigantes plaki:

  • Place in the oven for 40 to 45 minutes, or until the tomatoes on top have slightly dried up.
  • Remove the skillet from the oven and serve directly.



  • Use butter beans if you cannot find Gigante beans in your area.
  • If you have a lot of fresh, juicy tomatoes, you can use those instead of tomato sauce.
  • Fennel seeds are optional, but it adds a distinct flavor to the dish. If you like licorice, then you should not skip it.
  • It's ok to use dried parsley if that's what you have available
  • Any baking dish can be used if you don't have any cast-iron or ovenproof skillet.


Calories: 300kcal | Carbohydrates: 35g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Sodium: 1068mg | Potassium: 857mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1209IU | Vitamin C: 22mg | Calcium: 73mg | Iron: 5mg