Greek Butter Beans (Gigantes Plaki)

You cannot get simpler than this traditional Greek Butter Beans (Gigantes Plaki) featuring creamy butter beans, sauteed onions and garlic, and baked in a light tomato and olive oil sauce. Simple, yet packed with nutrients and flavour!

You don’t need to do too much to butter beans to showcase their flavour. Butter beans have a creamy texture that only needs a few additional ingredients to turn it into a flavourful meal. This recipe calls for butter beans, onions, garlic, olive oil, tomato paste, tomato passata and fresh parsley, seasoned with salt, pepper, and a touch of sugar. That’s it! For my father, growing up in a small village in Greece, this is how he remembers meal-times. Legumes were on the dinner menu at least three times a week. With so many options available these days, we tend to stray away from the humble legumes. However, the Mediterranean diet recommends including legumes, such as beans, lentils, and chickpeas, several times per week. The specific recommended frequency can vary depending on individual preferences and dietary guidelines, but it’s commonly suggested to include legumes in meals at least 3-4 times per week for optimal health benefits.

What are Gigantes Plaki?

“Gigantes” is the Greek word for “giants” and refers to large butter beans or lima beans frequently used in Mediterranean cuisine. “Plaki” is a Greek term used to describe a method of cooking where ingredients, often vegetables or legumes, are baked in a tomato-based sauce until tender and aromatic. Some classic examples of Greek recipes prepared in the plaki style include baked fish in tomato sauce, oven-roasted vegetables, and stuffed peppers filled with rice and herbs, all simmered in a tomato-based sauce until perfectly cooked.

Are butter beans the same as lima beans?

There are two main types of lima beans: the small, green lima beans, and the larger, creamy-white lima beans, also known as butter beans. If you are referring to the large white lima beans, then yes, lima beans are the same as butter beans. However, if you are referring to the small, green lima beans that are harvested before maturity, then no, they are not butter beans. So, while all butter beans are technically a type of lima bean, not all lima beans are referred to as butter beans, especially when considering the smaller, green varieties.

Greek Butter Beans (Gigantes Plaki) Ingredients

• Lima beans / butter beans: The beans provide a creamy texture and a mild, slightly sweet flavour to the casserole. Look for the large white lima beans (also known as butter beans), not the small green lima bean variety (these are not butter beans). I usually find the large, white, dried lima beans at my local fruit shop or delicatessen.
• Onions: My mum’s and aunt’s version of this recipe has lots of onions which adds a sweet, caramelised flavour to the dish.
• Garlic: When crushed and sautéed with onions, garlic releases its natural flavours, enhancing the overall flavour of the casserole.
• Tomato: The tomato paste adds a rich, tangy flavour to the casserole, bringing a hint of acidity and sweetness that balances the dish. For a richer tomato sauce, I sometimes add 1/2 cup of tomato passata/puree or crushed tomatoes, or you could even grate a fresh tomato and add it to the sauce.
• Olive oil: A key ingredient in this casserole. It is used generously to sauté the onions and garlic. As the dish bakes, the olive oil blends with the tomato-based sauce, creating a rich sauce that coats the beans perfectly.
• Sugar (optional): The sugar, if added, enhances the natural sweetness of this casserole.

Health benefits of Greek Butter Beans (Gigantes Plaki)

Lima beans / butter beans: These beans are a nutritional powerhouse, packed with protein, fibre, vitamins and minerals. They promote heart health, aid in digestion, and support weight management. Additionally, they are a good source of folate, iron and potassium, essential nutrients for overall health and well-being. 

Onions: Onions are rich in antioxidants and compounds known for their anti-inflammatory properties, which may help reduce the risk of chronic diseases. Furthermore, onions contain prebiotic fibres that promote gut health by supporting the growth of beneficial bacteria in the digestive system. Additionally, they are a good source of vitamin C, strengthening immunity and overall health.

How to make Greek Butter Beans (Gigantes Plaki)

1. Soak large lima / butter beans. Cover them with cold water and let them soak for at least 10-12 hours at room temperature. Drain them and rinse before using.

2. Place the soaked beans in a pot of cold water and bring to a gentle simmer. Cook for 60-09 minutes, or until tender, keeping the lid slightly ajar and stirring occasionally to prevent sticking. Once cooked, drain the beans.

3. Sauté the sliced onions on medium heat for about 6-8 minutes or until soft and transparent. Then, add the crushed garlic and continue sautéing for another 2 minutes.

4. Add the tomato paste. Stir for 2 minutes.

5. Add the tomato passata, water, sugar, salt and pepper. Simmer sauce for a further 5 minutes.

6. In a large ovenproof dish, add the strained, cooked beans. Mix the sauce into the beans and stir through chopped parsley. Bake uncovered for approximately 40-50 minutes, or until the sauce thickens slightly. Stir once during cooking and check that there is enough sauce. If needed, add a little extra hot water extra and stir through

7. Remove from the oven and let the casserole cool slightly. As it cools, the sauce will thicken further. If the sauce has completely absorbed, add some hot water, about half a cup and stir through.

8. Serve with crumbled feta cheese and sourdough bread, if desired.

Tips for making Greek Butter Beans (Gigantes Plaki)

Do I soak the beans at room temperature or in the refrigerator?

Beans can soften during soaking regardless of whether they’re soaked at room temperature or in the fridge. However, soaking beans in the fridge may slow down the softening process slightly due to the cooler temperature.

Here’s a general guide for softening beans:

1. Room Temperature Soaking:

• Soak beans in a bowl or pot filled with enough water to cover them by at least 5cm / 2 inches.
• Allow the beans to soak at room temperature for approximately -10-12 hours.
• After soaking, drain and rinse the beans before cooking.

2. Refrigerator Soaking:

• Follow the same steps as for room temperature soaking but place the bowl or pot of beans in the refrigerator.
• Extend the soaking time to about 12-24 hours due to the cooler temperature (the longer you leave them to soak, the quicker they will cook on the stove top).
• Drain and rinse the beans before cooking.

Do I need to soak the butter beans before cooking?

I always soak my beans before cooking for three reasons: 1) it reduces cooking time, 2) the beans tend to cook more evenly, and 3) soaking the beans helps to break down some of the complex sugars that make beans hard for some people to digest. However, if you forgot to soak your beans overnight, and you still want to cook beans for dinner, you can soak your beans for 30 minutes and then discard all the water. Then, place the beans in a pot of cold water. Bring to a boil and simmer with the lid ajar for approximately 2 to 2 1/2 hours or until the beans are tender. You will need to occasionally top up with water.

Do I need to skim the foam whilst the beans are simmering?

As we are discarding all the water after simmering the lima beans, skimming off the foam isn’t necessary. The foam primarily consists of impurities and proteins released from the beans during cooking. Removing it can result in a clearer broth or cooking liquid, but if you’re going to discard the liquid anyway, it won’t affect the flavour or outcome of your dish. However, if you prefer to skim it off, feel free to do so.

Can I substitute dried lima beans for canned butter beans?

While dried beans offer a richer flavour, there are occasions when a quick and easy recipe is preferred. By substituting canned butter beans in this recipe, you can have dinner on the table in just under an hour and with only 15 minutes of preparation time required. When using dried lima beans, 500 grams / 17.64 oz yields roughly 5-7 cups of cooked beans. On the other hand, one can of butter beans yields approximately 1 1/3 cups of cooked beans. Therefore, you will need approximately 4 x 400-gram (14-ounce) cans of butter beans.

Can I prepare this recipe ahead of time?

Yes, you can partially prepare Greek Butter Beans ahead of time to save time on the day of serving. Here are some steps you can take:

• Soak the Beans Only: Soak the butter beans overnight or for -10-12 hours at room temperature or 12-24 hours in the refrigerator. This will soften them and reduce the cooking time when you’re ready to cook. Drain and rinse the soaked beans and store them in an airtight container for 2-3 days before cooking.
• Soak and Cook the Beans: Soak the butter beans overnight or in the refrigerator. After soaking, cook the beans until they are tender. Allow them to cool, then store them in an airtight container in the refrigerator for up to 3 days. This way, you’ll have cooked beans ready to use in the recipe.
• Assemble the Dish but Don’t Bake: Soak and cook the beans as instructed in the recipe. Prepare the tomato and onion sauce. Then, assemble the casserole by combining the cooked beans with the tomato sauce in an ovenproof dish. Cover the dish and store it in the refrigerator until you’re ready to bake. This allows you to save time on the day of serving by having the dish ready to bake straight from the fridge. However, if you’re using a ceramic or glass baking dish, ensure it cools down sufficiently before placing it in the oven to prevent cracking. One way to do this is by preheating the dish along with the oven. Alternatively, consider using a metal baking dish, which is less prone to cracking from temperature changes.

Converting whole leaf herbs to chopped herbs

A helpful guideline for converting whole leaf herbs into chopped measurements is to estimate that ¼ cup of fresh leafy herbs will typically yield approximately 1 ½ tablespoons of finely chopped herbs.

Storage

Store in an airtight container in the fridge for 3-4 days. To reheat, you can either microwave it until heated through or place it in a preheated oven at a moderate temperature until warm. Alternatively, you can reheat it on the stovetop over low to medium heat, stirring occasionally until thoroughly heated. If the bean casserole appears dry when reheating, you can add a splash of water to prevent it from sticking to the pan and to help rehydrate the beans and sauce.

Greek Butter Beans (Gigantes Plaki)

5.0 from 41 votes

Course: mainCuisine: Greek

Servings

4

servings

Prep time

5

minutes

Cooking time

2

hours 

10

minutes

Soaking Time

10-12

hours

You cannot get simpler than this traditional Greek Butter Beans featuring creamy butter beans, sauteed onions and garlic, and baked in a light tomato and olive oil sauce. Simple, yet packed with nutrients and flavour!

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Ingredients

• 500 grams lima beans / butter beans (2 ½ cups /17.64 oz) (Note 1)

• 1/2 cup olive oil (125 ml / 4.23 fl oz)

• 4 medium onions

• 4 cloves garlic

• 2 tablespoons tomato paste (40 g/ 1.4 oz)

• 1/2 cup tomato passata/puree or crushed tomatoes

• 2 1/2 cups water (750 ml / 25.4 fl oz)

• 1 teaspoon sugar (optional)

• 1 1/4 teaspoons salt (adjust to taste)

• 1/4 teaspoon teaspoon pepper (adjust to taste)

• 2 tablespoons chopped fresh parsley (Note 2)

Instructions

• Soak large lima beans / butter beans. Cover them with cold water and let them soak for at least 10-12 hours at room temperature. Drain them and rinse before using. (Note 3)
• Place the soaked beans in a pot of cold water and bring to a gentle simmer. Cook for 60-90 minutes, or until tender, keeping the lid slightly ajar and stirring occasionally to prevent sticking. It’s important to simmer until fully tender, otherwise, the beans may remain hard even after baking. Once cooked, drain the beans. (Note 4)
• Slice onions and crush garlic.
• Preheat oven to 180°C /350°F.
• In a separate pan, sauté the sliced onions on medium heat for about 5-7 minutes or until soft and transparent. Then, add the crushed garlic and continue sautéing for another 2 minutes.
• Add the tomato paste. Stir for 2 minutes. Then, add the tomato passata, water, sugar, salt and pepper. Simmer sauce for a further 5 minutes.
• In a large ovenproof dish, add the strained, cooked beans. Mix the sauce into the beans and stir through chopped parsley.
• Bake uncovered for approximately 40-50 minutes, or until the sauce thickens slightly. Stir once during cooking and check that there is enough sauce. If needed, add a little extra hot water and stir through. Baking uncovered allows the beans to develop a slightly caramelised surface while the sauce thickens.
• Remove from the oven and let the casserole cool slightly. As it cools, the sauce will thicken further. If the sauce has completely absorbed, add some hot water, about half a cup and stir through.
• Serve with crumbled feta cheese and sourdough bread, if desired.

Recipe Video

Notes

• Notes:  1 Tablespoon = 20 ml / 0.7 fl oz 1 Cup = 250 ml / 8.45 fl oz 
• 1. Look for the large white lima beans (also known as butter beans). I usually find the large, white, dried lima beans at my local fruit shop or delicatessen.  
• 2. A helpful guideline for converting whole leaf herbs into chopped measurements is to estimate that ¼ cup of fresh leafy herbs will typically yield approximately 1 ½ tablespoons of finely chopped herbs. 
• 3. Soaking the beans overnight before cooking not only reduces the cooking time but also helps them cook more evenly. Additionally, it assists in breaking down some of the complex sugars present in beans, making them easier to digest for some individuals. 
• 4. Simmer the beans gently. Avoid boiling the beans rapidly as this can cause the skin to come off. Skimming off scum isn’t necessary, as you’ll be discarding the water. The time it takes to simmer the beans varies. Mine usually take about 90 minutes to soften.
• 5. Store in an airtight container for 3-4 days. To reheat, you can either microwave it until heated through or place it in a preheated oven at a moderate temperature until warm. Alternatively, you can reheat it on the stovetop over low to medium heat, stirring occasionally until thoroughly heated. If the bean casserole appears dry when reheating, you can add a splash of water to prevent it from sticking to the pan and to help rehydrate the beans and sauce.
• 6. Short on time? By substituting canned butter beans in this recipe, you can have dinner on the table in just under an hour and with only 15 minutes of preparation time required. You will need approximately 4 x 400-gram (14-ounce) cans of butter beans.

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