This classic Greek dish, gigantes plaki, features buttery lima beans baked with tomatoes, onions, garlic, herbs and olive oil. It is loaded with alluring Mediterranean flavor and you can serve it as mezze or as a tasty side dish.
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Classic Greek gigantes plaki
Gigantes plaki, a classic Greek dish, is a perfect example of how the most delicious food can often be the simplest. Creamy giant lima beans (gigantes) are drowned in a tangy, herb-seasoned tomato sauce and baked with garlic and herbs. The result is nothing short of extraordinarily delicious, and all you need to make it are a few pantry ingredients.
The lima beans, also called butter beans, become soft and creamy in the oven and the tomato sauce mellows into a rich, alluring sweetness.
There's so much flavor packed in this simple recipe. Lima beans (also called butter beans) are among my favorites to cook with because they cook so quickly! I adore them in recipes like lima bean curry and creamy butter beans recipe but this dish of gigantes plaki is my family's hands-down favorite.
You need just eight ingredients to make this dish and it is quite beginner friendly. Serve the gigantes as an appetizer or as a side dish. Or you can make a meal of it by serving them with a crusty slice of bread drizzled with olive oil.
This is also a gorgeous dish to look at, sure to get oohs and aahs from the people at your table. The tomatoes bake to a deep, brick-red color that's incredibly appetizing. The recipe is vegan, soy-free, nut-free, gluten-free!
How to make Greek Gigantes
1. Place dried large lima beans and water in the Instant Pot liner. Add a teaspoon of salt and, if you want, a bay leaf. See FAQs below for stovetop instructions.
2. Cook the beans for 25 minutes and allow pressure to release naturally. If short on time, force release 10 minutes after cooking has ended. Strain the beans and set aside.
3. Heat olive oil in a skillet or large saucepan with the garlic. Once the garlic takes on a light golden color add the onions and celery, if using. Season with salt and ground black pepper. Saute five minutes or until onions have softened.
4. Add the dried oregano and dried thyme. Mix.
5. Stir in the diced tomatoes or tomato puree and the tomato paste. Add paprika, if using.
6. Add two cups of water or vegetable stock. Mix well and bring to a boil.
7. Add the cooked lima beans to the pot and gently stir them in. Don't mash the beans, you want them whole in the final dish.
8. Bring the lima beans to a boil. Check seasoning and add more salt and pepper if needed. Turn off the stove.
9. Pour the lima beans mixture into a 4-quart or larger baking dish
10. Place in a preheated 350 degree Fahrenheit oven and bake 60-70 minutes or until the top is crusty. Garnish with fresh parsley or oregano, if desired, and serve hot, warm or at room temperature.
Recipe card
Gigantes (Greek Lima Beans)
Ingredients
- 1 pound dried large lima beans
- 1 tablespoon olive oil
- 6 cloves garlic (minced or crushed through a garlic press)
- 1 medium onion (diced)
- 2 stalks celery (optional, diced)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 15 ounces diced tomatoes (can use pureed tomatoes)
- 2 heaping tbsp tomato paste
- 1 teaspoon paprika (optional)
- Salt and ground black pepper to taste
Instructions
- Rinse the dried large lima beans in plenty of water. Place the beans and five cups water in the Instant Pot liner. Add a teaspoon of salt and, if you want, a bay leaf. See recipe notes below for stovetop instructions.
- Cook the beans for 25 minutes and allow pressure to release naturally. If short on time, force release 10 minutes after cooking has ended. Strain the beans and set aside.
- Preheat oven to 350 degrees Fahrenheit/180 degrees Celsius.
- Heat olive oil in a skillet or large saucepan with the garlic. Once the garlic takes on a light golden color add the onions and celery, if using. Season with salt and ground black pepper. Saute five minutes or until onions have softened.
- Add the dried oregano and dried thyme. Mix.
- Stir in the diced tomatoes or tomato puree and the tomato paste. Add paprika, if using.
- Add two cups of water or vegetable stock. Mix well and bring to a boil.
- Add the cooked lima beans to the pot and gently stir them in. Don't mash the beans, you want them whole in the final dish.
- Bring the lima beans to a boil. Check seasoning and add more salt and pepper if needed. Turn off the stove.
- Pour the lima beans mixture into a 4-quart or larger baking dish
- Place in a preheated 350 degree Fahrenheit oven and bake 60-70 minutes or until the top is crusty. Garnish with fresh parsley or oregano, if desired, and serve hot, warm or at room temperature.
Nutrition Information
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Recipe FAQs
To cook the lima beans on the stove, place the lima beans in a lare pot or saucepan. Cover with two inches of water, season with salt and add a bay leaf if desired. Bring to a boil, cover and cook 30 minutes over medium low heat or until the beans are tender. Add more water if the pot dries up at any point. Drain the beans before using.
Giant lima beans are traditional for this recipe but if you can't find them you can use regular lima beans.
Yes, assuming they are cooked, you can add them directly to the pot. If not, cook them in boiling water until they are tender before adding.
Refrigerate: Store the baked beans in the fridge for up to four days.
Freeze: Place the gigantes in a freezer safe container or airtight container and freeze for up to three months.
Reheat: Thaw, if frozen. Reheat in the oven or microwave.
Diana says
I've tried so many recipes for gigantes and this is by far my favorite for flavor and texture. it looks so pretty too. Thanks for an amazing recipe Vaishali.
tee tee says
I was wondering can I make this same recipe using navy beans instead of lima beans. I had a friend who(I found out) was allergic to lima beans. When I cooked it for (us) I had to end up cooking something else for my friend. The dish was great for me; but not for my friend because they were allergic to the dish. (bummer).
Vaishali says
I haven’t tried it with navy beans but it should be fine!
Diane says
Holy cow is right! I made this recipe tonight based on the comments and it is DEEEE-LISH!!!
I made the same modifications as another commenter. I added ¼ cup of oil instead of a whole cup, I added 4 cloves of garlic and 2 tsps of rice vinegar. I also added a tablespoon of dill. I soaked the beans overnight, boiled them for 45 minutes in stock, with onions, carrots and fresh thyme. Then I baked the casserole for almost 2 hours. This is going to become a staple in my home. What a great recipe. Thank you so much!!
Susie says
Crikey! I have just made this recipe and my (metric) version calls for only 15 ml of olive oil, which is only about a tablespoonful - not a cup!
Cherrie Davis says
This is a beautiful dish. So excited I made it. Followed recipe and it is perfect.
Thank you
Roula says
do you soak the lima beans overnight first
Scarlet says
Hi, I love every recipe I have tried on your site. Thank you! How many 15 oz cans of lima beans would I use in this recipe?
Vaishali says
Four cans should be enough! So happy you’ve loved the recipes. ❤️
Crystal says
I only have canned Lima beans on hand, will that work?
Vaishali says
Yes, just start with step 3 onwards.
Bridget says
I just read in a Greek cookbook to soften the beans, you can cover the beans in warm water and baking soda ( 1 Tablespoon) and let them soak overnight.
Lisa G says
Delicious! Easy recipe and great results. This one is getting printed & kept!
Dave Bl says
I have made this delicious dish many times and have yet to be able to cook the dry lima beans in 25 mins. I will usually need upwards of an hour and then try one to see if it had softened. I have tried the recipe with the beans not quite done thinking they will soften while in the oven. They do not soften in the oven. I will also add a good greek or Tupelo honey to the recipe (though not vegan). But l absolutely love them, use as a side or a main depending on how many are at the table. And it is funny how there are never leftovers of this dish.
Laurel says
Oh, no! I just did the same (assumed they were supposed to finish softening in the oven stage). Were you able to salvage the recipe that time you took it all the way and discovered the beans were still firm? I may just pull them out of the oven now, add a cup of water, and simmer them until they soften. They smell so good!
Gloria Guillen says
It just came out of the oven…OMG they are so good and creamy….
Anne says
Had some Giant Lima Beans in the cupboard and wanted to use them up so searched for a Vegan recipe and found this one. Very easy to make and the final product is delicious! Flavors are not overpowering and I really enjoyed it. Will definitely add to my meal rotation.
Pamela J McNab says
Absolutely delicious. I made it with baby dried lima beans because that's what I had. I added a few sprinkles of hot pepper flakes but otherwise followed the recipe. (OK, OK so my garlic cloves were gargantuan but whatevs . . . ). I cooked one hour covered at 300 and another hour uncovered at 300 to give the flavors a little time to meld. Get yourself some crusty bread to go with it!
Brandy says
Thanks for leaving a comment that you used baby limas! That's what I have as well and I was hoping to substitute if the cook time would be the same. Looking forward to making this!
Eli says
I made it - it is very good!
Anonymous says
Can I use canned diced tomatoes with this recipe?
Vaishali says
Yes, you need canned diced tomatoes!
Roger says
I’m a bit over the hill I use a stovetop pressure cooker. How long to pressure cook the limas?
Vaishali says
Hi Roger, without knowing which kind of pressure cooker you have, I'd say just cook them as long as you would cook lentils. In my stovetop pressure cooker I cook lentils for about five minutes after the cooker reaches pressure.
Dave Bl says
I have also used the spiced canned tomatoes (ROTEL) if the guests like that added kick (but that is not Greek). Dave Bl.
Dr. J says
When I was putting this together I thought, it's really going to need something more -- maybe some olives or artichoke hearts -- to kick it up. But... it's perfect the way it is. Great blend of flavors; very satisfying. I put it together the day before so I could throw the casserole in the fridge when I got home from work the next day. I didn't know what starch to serve with it so I put some red potatoes in the oven to bake with the casserole. Excellent choice. We'll be making this again!
Vaishali says
So happy you loved it the way it is! Must've been delicious with the side of potatoes.
Marissa says
This dish is amazing. I have made it at least half a dozen times so far and it never fails to delight.
Vaishali says
So happy you love it, Marissa!
Christine says
I made it with the frozen baby limas I always keep on hand. Heated them through before adding the other ingredients. Excellent! My brother's family doesn't like limas so when he came for a visit I made this. Couldn't get enough, hot or cold. Thank you for this wonderful recipe.
Vaishali says
Hi Christine, that's so awesome to hear!
Anonymous says
This recipe was delicious and so easy! I baked it in the same pot I fried the onions in and used some Lima beans I had already cooked. I’ll definitely repeat it.
Vaishali says
Awesome, so happy you loved it!
Patty says
I soaked my dry Lima beans overnight & followed the cooking times but my beans were not soft… and they were still too hard after cooking longer in stove & then back to stove top. HELP!
Vaishali says
Hi, It's possible the beans are old. Beans that are too old or have been improperly stored can remain hard despite soaking and cooking.
hot roulette dirty says
Just wanted to say thanx!
Vaishali says
You’re welcome!🙂❤️
Hope says
Do the Lima beans need to be soaked before cooking? I've never cooked with them before.
Vaishali says
Hi, you can soak the beans for up to eight hours and that would reduce cooking time but it's not absolutely necessary.
Anonymous says
Thank you!
Gabrielle says
Wow, this was delicious! I love Lima beans but was looking for a new way to enjoy them and this recipe is it! I was out of thyme so I altered the seasoning a bit (used harissa, oregano, and some zatar), added some frozen spinach I had in the freezer, and topped with feta after baking (vegetarian here). Served with garlic bread one night, and rice another.
Vaishali says
Hi Gabrielle, so happy you enjoyed the dish. I love the addition of za'atar, such a nice idea. Thanks for letting me know you made it!