Gigantes Plaki – Greek Baked Lima Beans with Tomato, Olive Oil & Herbs
There’s something so deeply comforting about a tray of Gigantes Plaki straight from the oven, bubbling with rich tomato sauce, glistening with olive oil, with tender lima beans. This is Greek comfort food at its most wholesome, and while it’s entirely plant-based, it’s every bit as hearty and satisfying as a meat-based dish.
Traditionally served in Greek tavernas, especially in the countryside, Gigantes Plaki is often enjoyed warm or at room temperature as part of a mezze spread or simply on its own with crusty bread to mop up all that richly flavoured oil and sauce. It's a dish that proudly embodies the simplicity and generosity of the Greek table.
A Lenten Favourite
This dish is particularly beloved during Lent (Sarakosti) in Greece, when many people follow a vegan diet, abstaining from meat, dairy, and even oil on strict fasting days. Gigantes Plaki fits perfectly into this tradition as it's made with humble pantry ingredients, yet it’s robust and deeply nourishing. Thanks to the protein-rich lima beans, heart-healthy olive oil, and the natural sweetness of slow-roasted vegetables, it delivers comfort, nutrition, and flavour in equal measure.
How to Serve
This dish is best enjoyed warm or at room temperature, with lots of crusty bread to soak up the tomato-infused olive oil. It’s also delicious with a simple green salad or some marinated olives on the side. As it sits, the flavours deepen, so leftovers the next day are even better.
Why You’ll Love It:
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100% vegan and Lenten-friendly
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Packed with plant protein from lima beans
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High in fibre and nutrients, yet incredibly satisfying
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A true taste of traditional Greek home cooking
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Perfect for meal prep — make a big batch and enjoy for days
If you’ve never tried Gigantes Plaki, I hope this recipe brings a little taste of the Greek taverna into your home. It’s simple, earthy, and deeply comforting, the kind of dish that reminds you how powerful humble ingredients can be when cooked with care.
GIGANTES PLAKI | Greek Baked Lima Beans with Tomato, Olive Oil & Herbs
Mary PolitisIngredients
- 500 g dried lima beans Gigantes, boiled for 20–30 minutes
- 1 large onion roughly chopped
- 3 - 4 garlic cloves chopped
- 3/4 cup extra virgin olive oil you can add more later on before baking
- 2 carrots roughly chopped
- 3 - 4 celery stalks roughly chopped
- 2 leeks chopped
- 2 tbsp tomato paste
- 400 g tomato passata
- 1 stock powder
- 1/4 cup fresh dill chopped and optional
- 1/2 tsp dried oregano
- 2-3 bay leaves
- 1 cup water plus more as needed while baking if necessary
- Salt & freshly ground black pepper to taste
- Fresh dill to garnish
- Optional: crumbled feta if not observing Lent or for a vegetarian version
Instructions
- Soak the lima beans overnight OR boil them in water for 20–30 minutes until tender but not falling apart. Drain and set aside. If you notice that ALL the beans have split in half, unfortunately, they are of poor quality and will not hold their shape as they bake. This has been an issue I've been experiencing a lot with dry Lima beans bought in Australia.
- In a large pan, add a splash of the olive oil and sauté the onion and garlic for about 2 minutes over medium heat, then stir in the tomato paste.
- Add the carrots, celery and fennel. Cook for another 5 minutes, stirring occasionally.
- Stir in the tomato passata, vegetable stock cube, and half the water. Simmer for about 10 minutes.
- Transfer the vegetable mixture to a large baking dish. Add the boiled lima beans, the remaining 3/4 cup of olive oil, and the rest of the water. Season generously with salt and pepper, and gently mix to combine.
- Cover with foil and bake at 180°C for 45 minutes.
- After 30 minutes, check the beans: if they need more softness, add a touch more water and re-cover. Once tender, remove the foil and bake uncovered for 15 minutes, or until the top is golden and the sauce has slightly caramelised.
- Garnish with fresh dill and optionally, crumbled feta if not observing a vegan fast.