Gigantes Plaki (Giant Lima Beans)

Name: Gigantes Plaki (Giant Lima Beans)
Cook time: 130 min
Total time: 130 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 500g Giant Lima Beans, dried (Gigantes); 1 tsp Fine Sea Salt, to season the beans after boiling; 120ml Extra Virgin Olive Oil; 1 large Onion, finely chopped; 2 medium Carrots, sliced; 2 stalks of Celery, sliced; 4 cloves of Garlic, sliced; 400g Crushed Canned Tomatoes; 1 tbsp Tomato Paste; 500ml Water, reserved from bean cooking (or water), to just cover in baking dish; 2 Bay Leaves; 2 tbsp Fresh Flat-Leaf Parsley, chopped; 2 tbsp Fresh Dill, chopped; 1 tsp Sugar; 1 1/2 tsp Fine Sea Salt, for the sauce; 1/2 tsp Pepper (Black), freshly ground

Gigantes Plaki is a comforting Greek dish of tender giant lima beans baked in a rich, herb-scented tomato sauce. The beans simmer slowly until creamy and then mingle with a savory sofrito of onion, carrot and celery, brightened with fresh parsley and dill. Serve warm or at room temperature with crusty bread for soaking up the luscious sauce.

Gigantes Plaki is a comforting Greek dish of tender giant lima beans baked in a rich, herb-scented tomato sauce. The beans simmer ... Show more

Traditional Greek Recipe

Health Grade

S- · Outstanding

Rating

4.4

Time

2 hrs

Price

2,83 €

Calories

729 kcal

vegan

healthy

meal prep

gluten free

low sugar

mediterranean diet

Method

Rinse beans

Rinse the Giant Lima Beans, dried (Gigantes) under running water and pick out any stones or split beans.

Soak overnight

Tip the beans into a large bowl and cover them with plenty of cold water by a few inches. Leave them to soak overnight, then drain before cooking.

Boil beans

Drain the soaked beans and rinse them once. Move them to a large pot, cover with fresh water by a couple of inches, and bring to a boil. Lower to a gentle simmer and cook for 45 to 60 minutes, until the beans are tender but still holding their shape. Drain them well, then season the warm beans with Fine Sea Salt.

Prep vegetables

While the beans simmer, finely chop the Onion, slice the Carrots and Celery, and slice the Garlic. Chop the Fresh Flat-Leaf Parsley and Fresh Dill, and save a small pinch of each for the finish.

Cook aromatics

Heat the Extra Virgin Olive Oil in a wide pan over medium heat. Add the onion, carrots, and celery with a pinch of the salt and cook, stirring often, for 8 to 10 minutes, until the vegetables are soft and the onion looks translucent. Add the garlic and cook for 1 minute more, just until fragrant.

Build the sauce

Stir in the Tomato Paste and Crushed Canned Tomatoes, then add the Bay Leaf, Sugar, Pepper (Black), and the remaining salt. Let the sauce simmer gently for 10 minutes until it looks glossy and slightly thickened, then stir in the rest of the parsley and dill.

Preheat oven

Heat the oven to 180° C so it’s ready when the beans are assembled.

Bake the beans

Spoon the beans into a baking dish and pour the sauce over the top. Add enough reserved bean cooking liquid, or a little water if needed, to just cover the beans, then give the dish a gentle shake so the sauce settles between them. Bake uncovered for 45 minutes until the beans are very tender and the top is bubbling and lightly caramelized at the edges.

Rest and serve

Let the dish rest for 10 minutes, then remove the bay leaves, spoon the Gigantes Plaki into bowls, and finish with the reserved parsley and dill.

Ingredients

Method

For 4 servings

Adjust servings

Beans

500g Giant Lima Beans, dried (Gigantes)
1 tsp Fine Sea Salt, to season the beans after boiling

Sauce

120ml Extra Virgin Olive Oil
1 large Onion, finely chopped
2 medium Carrots, sliced
2 stalks of Celery, sliced
4 cloves of Garlic, sliced
400g Crushed Canned Tomatoes
1 tbsp Tomato Paste
500ml Water, reserved from bean cooking (or water), to just cover in baking dish
2 Bay Leaves
2 tbsp Fresh Flat-Leaf Parsley, chopped
2 tbsp Fresh Dill, chopped
1 tsp Sugar
1 1/2 tsp Fine Sea Salt, for the sauce
1/2 tsp Pepper (Black), freshly ground

🧂 Plus ~4g of salt

Nutrition

Per Serving.

Calories

729 kcal

36% of Daily kcal

Protein

29 g

58% RDI

Fat

29 g

4.1g sat fat

Carbs

93 g

34% RDI

Sugar

11 g

22% RDI

Fiber

27 g

91% RDI

Salt

6.2 g

100% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

S- · 9.7 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

Beans

500g Giant Lima Beans, dried (Gigantes)
1 tsp Fine Sea Salt, to season the beans after boiling

Sauce

120ml Extra Virgin Olive Oil
1 large Onion, finely chopped
2 medium Carrots, sliced
2 stalks of Celery, sliced
4 cloves of Garlic, sliced
400g Crushed Canned Tomatoes
1 tbsp Tomato Paste
500ml Water, reserved from bean cooking (or water), to just cover in baking dish
2 Bay Leaves
2 tbsp Fresh Flat-Leaf Parsley, chopped
2 tbsp Fresh Dill, chopped
1 tsp Sugar
1 1/2 tsp Fine Sea Salt, for the sauce
1/2 tsp Pepper (Black), freshly ground

🧂 Plus ~4g of salt

Gigantes Plaki (Giant Lima Beans)

Method

Rinse beans

Soak overnight

Boil beans

Prep vegetables

Cook aromatics

Build the sauce

Preheat oven

Bake the beans

Rest and serve

Ingredients

Method

Beans

Sauce

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

Beans

Sauce

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