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Greatest plates · Main
Greek Gigantes Plaki with Crusty Bread
Giant beans slow-baked in a garlicky tomato sauce with dill and olive oil, served with crusty bread to mop up the juices. A hearty vegan main that leans on the beans themselves for a genuine protein hit.
Serves 4Prep 20 minCook 120 minbeans
Containsgluten
Protein 18%Carbs 56%Fat 26%
About 626 kcal a serve — 28 g protein, 88 g carbs, 18 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Cook the beans
beansDrain the soaked beans and tip them into a large pot. Cover with fresh cold water by about 5 cm, bring to the boil, then reduce to a gentle simmer. Cook uncovered for 45–60 minutes, skimming any foam, until the beans are just tender but still holding their shape. Drain, reserving 1 cup of the cooking water.
In the potBeans →
Simmer 45–60 min
Start the sauce
sauceHeat the olive oil in a large ovenproof frying pan or flameproof baking dish over medium heat. Add the onion, carrot and a pinch of salt and cook gently for 8–10 minutes until soft and sweet. Add the garlic and cook 1 minute more until fragrant.
In the panSauce base →
Soften 8–10 min
Build the tomato sauce
sauceStir in the tomato paste and paprika and cook for 1 minute. Add the crushed tomatoes, sugar, salt and pepper, plus the reserved cup of bean water. Simmer for 10 minutes until slightly thickened.
In the panTomato sauce →
Simmer 10 min
Combine and bake
bakePreheat the oven to 180°C. Fold the drained beans through the sauce along with half the dill and parsley. The mixture should be loose and saucy — add a splash of water if needed. Bake uncovered for 50–60 minutes, until the top is caramelised and the sauce has thickened around the beans.
In the ovenBake →
180°C, 50–60 min
Finish and serve
serveRest for 10 minutes, then scatter over the remaining dill and parsley and a final drizzle of olive oil. Serve warm or at room temperature with plenty of crusty bread to soak up the sauce.
At the tableServe →
Rest 10 min
Cook's noteTraditionally served warm or at room temperature. If you're short on time, use 3 x 400 g tins of drained butter beans and skip the boiling — start the sauce and bake for 40 minutes, though dried beans give the best texture and protein.
Estimated per serve
626 kcal · 28 g protein · 88 g carbs · 18 g fatestimates, within ~10%
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