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Greek Baked Beans (Gigantes Plaki)
A staple of Greek tavernas, these giant baked beans bring the flavors of the Mediterranean straight to your kitchen. You'll simmer tender butter beans in a rich tomato sauce spiced with a hint of cinnamon and earthy oregano. Using a pressure cooker makes the process incredibly efficient while developing deep, slow-cooked flavor in a fraction of the time. They're hearty enough to stand alone as a comforting vegetarian main, but they also pair beautifully with roasted lamb. Just don't forget plenty of crusty bread to soak up every drop of the savory sauce.
Equipment
- Stovetop
- Oven
Ingredients
- 400g/14oz dried butter beans
- 3 tbsp olive oil, plus extra to drizzle
- 1 Spanish onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp tomato purée
- 800g/1lb 12oz ripe tomatoes, skins removed and roughly chopped
- 50ml/2fl oz vegetable stock
- 1 tsp sugar
- 1 tsp dried oregano
- pinch ground cinnamon
- 2 tbsp chopped flat-leaf parsley leaves, plus extra to garnish
Instructions
- 1Warm the olive oil in a pressure cooker over medium heat. Add the finely chopped onion and garlic, cooking for about 10 minutes until they're soft and translucent. Stir frequently so the garlic doesn't burn and turn bitter.
- 2Stir in the tomato puree and cook for 1 minute to deepen its flavor. Mix in the chopped tomatoes, vegetable stock, sugar, dried oregano, and a pinch of ground cinnamon. Let the mixture simmer for 2 to 3 minutes, season to taste, and fold in the dried butter beans.
- 3Secure the pressure cooker lid and bring the unit to high pressure. Cook the beans for 3 minutes, then allow the pressure to release slowly and naturally. Natural release helps keep the beans intact instead of bursting.
- 4Transfer the cooked beans into an ovenproof dish. If serving immediately, garnish the top with fresh flat-leaf parsley and a light drizzle of olive oil.
- 5If you plan to serve the beans later, preheat your oven to 180C (160C fan or gas mark 4). Bake the uncovered dish for 20 minutes until the sauce is bubbling and hot, finishing with fresh parsley and oil just before eating.
Notes
- Serving: Gigantes plaki makes an excellent mezze dish served with crusty bread or paired with roasted lamb for a heavier main course.
- Make ahead: The dish can be enjoyed hot straight from the cooker, at room temperature, or baked later.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. The flavors often deepen the next day.
Recipe Details
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