This stovetop version of Greek giant beans offers a quick, flavorful alternative to the traditional Gigantes Plaki. Tender, creamy large white beans simmer in a rich tomato and vegetable sauce brightened with Mediterranean herbs. By using canned lima (butter) beans and finishing on the stove, you get the comforting taste of the classic without needing the oven.
What are Greek giant beans?
Greek giant beans, commonly called “gigantes” (GEE-gan-tez), are large white beans similar to lima or butter beans. They have a generous size, creamy interior and a slightly firm texture, with a mild, buttery flavor that soaks up sauces beautifully.
In the classic Gigantes Plaki, the beans are baked in a tomato-olive oil sauce with vegetables and herbs such as oregano, dill and garlic. The beans act as a neutral base that absorbs the sauce’s flavors, making them ideal for a hearty vegetarian main or a mezze component.
Fun Fact
In Greece these beans are sometimes nicknamed “elephant beans” because of their large size.
Why you’ll love this recipe
- No soaking or oven required. Canned lima or butter beans mean you can skip overnight soaking and still achieve great texture and flavor with a single stove-top pot.
- Rich, comforting flavors. A tomato-vegetable sauce with olive oil and herbs makes the dish satisfying and deeply flavorful.
- Wholesome and versatile. Beans and vegetables create a nutritious meal that can be served as a main, side, or appetizer.
- Family friendly and adaptable. The mild Mediterranean flavors are approachable for most eaters; omit or swap feta to keep it vegan.
A different kind of bean…
This recipe belongs to the Greek “lathera” family—dishes cooked in plenty of extra virgin olive oil. If you enjoy this, try other lathera like fasolakia (Greek green beans) for a similar olive oil-forward approach.
Ingredients
Olive oil: Use good-quality extra virgin olive oil — the recipe calls for about 1/4 cup plus a little for finishing.
Onion, celery and carrot: Finely diced to form the aromatic base for the sauce.
Garlic: Garlic paste is convenient, or swap in two crushed cloves of fresh garlic.
Dried oregano: Essential for authentic Greek flavor; adjust to taste.
Tomato paste and canned chopped tomatoes: Tomato paste adds concentrated richness; canned tomatoes supply body and acidity.
Canned lima/butter beans: Two cans (about 400 g / 14 oz each) drained and rinsed work well for a quick version.
Honey and vinegar: 2 tablespoons honey (or 2 teaspoons sugar) and 2 tablespoons vinegar balance the sauce with a gentle sweet-and-sour note.
Salt, pepper and bay leaf: Season to taste; the bay leaf is optional but adds subtle depth.
Fresh dill and parsley: Dill gives the dish an unmistakably Greek finish; parsley adds freshness.
Feta (optional): Crumbled on top before serving for an added salty, creamy contrast.
How to make Greek giant beans
Step 1: Finely cube the celery, carrot and onion. Heat the olive oil in a large, shallow pan over medium-high heat and cook the vegetables for about 7–10 minutes until softened but not browned, stirring regularly.
Step 2: Stir in the garlic paste and dried oregano, then add the tomato paste and briefly fry it with the vegetables to deepen the flavor.
Step 3: Add the canned chopped tomatoes, drained and rinsed beans, honey (or sugar), vinegar, salt, pepper and bay leaf if using. Half-fill the empty tomato can with water and pour that in as well. Stir to combine.
Step 4: Bring the mixture to a boil, then reduce heat to a simmer and cook for about 20 minutes, until the sauce thickens slightly and the vegetables are tender.
Step 5: Stir in most of the chopped fresh dill and parsley at the end, then taste and adjust seasoning.
Serve warm, sprinkled with crumbled feta if desired and finished with an extra drizzle of olive oil and more fresh herbs.
Helen’s Top Tips
- Fry the tomato paste and oregano briefly with the vegetables—this releases more flavor and deepens the sauce.
- Taste before serving and adjust salt and pepper as needed.
How to serve
- Serve as a main with crusty bread and plenty of feta to mop up the sauce.
- Enjoy as a brunch or breakfast dish alongside eggs or sausages, or pair as a side with grilled or roasted meats.
- Offer as part of a mezze spread with other Mediterranean small plates for shared eating.
Variations
Keep the core flavors intact but try small changes to suit your taste: add cooked sausage or shredded chicken for more protein; stir in zucchini, peppers or eggplant for extra vegetables; wilt fresh spinach at the end; or add a pinch of red pepper flakes for heat. If you can’t find lima beans, cannellini, navy beans or chickpeas make good substitutes.
Can’t find lima/butter beans? Try other canned white beans such as cannellini, navy beans or even chickpeas.
Recipe FAQs
Yes. This dish often tastes even better the next day. Store in an airtight container in the fridge for up to 4 days, or freeze in freezer-safe containers for up to 3 months.
Reheat gently on the stove with a splash of water or in the microwave until piping hot. If frozen, defrost overnight in the fridge before reheating.
More ‘Must-try’ classic Greek dishes
- Try other Greek vegetable dishes from the lathera family or classic vegetarian bakes for a complementary meal.
- Serve with a simple Greek salad or tzatziki to round out the plate.
Easy Greek Giant Beans With Canned Beans (Gigantes Plaki)
Equipment
-
shallow cast iron casserole dish with lid
Ingredients
- ¼ cup extra virgin olive oil, plus extra for drizzling
- 2 sticks celery, finely cubed
- 2 carrots, finely cubed
- 1 onion (yellow or brown), finely chopped
- 2 teaspoons garlic paste (or 2 crushed garlic cloves)
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 can chopped tomatoes (14 oz / 400 g)
- 2 cans lima/butter beans (about 14 oz / 400 g each), drained and rinsed
- 2 tablespoons honey (or 2 teaspoons sugar)
- 2 tablespoons vinegar (any kind)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf (optional)
- ½ cup fresh dill, chopped (about ½–1 bunch)
- 1 cup fresh parsley, chopped (about 1 bunch)
To serve (optional)
- 7 ounces feta cheese, crumbled
Instructions
- Heat the olive oil in a large pan until hot but not smoking. Add the chopped celery, carrot and onion and cook over medium-high heat for 7–10 minutes, stirring, until softened but not browned.
- Stir in the garlic paste, tomato paste and dried oregano, and fry briefly to release their flavors.
- Add the canned chopped tomatoes, drained beans, honey (or sugar), vinegar, salt, pepper and bay leaf if using. Add half a can of water (using the empty tomato can) and stir to combine.
- Bring to a boil, then reduce heat and simmer for about 20 minutes until the sauce thickens and the vegetables are tender.
- Stir through most of the dill and parsley, taste and adjust seasoning.
- Serve with more fresh herbs, a drizzle of extra virgin olive oil and crumbled feta if you like.
Notes
Beans: Drain and rinse canned beans before adding.
Variations: Add other vegetables, wilt spinach at the end, or include cooked meat for a heartier version. Swap herbs to your preference.
Storage: Keep refrigerated in an airtight container up to 4 days.
Freezing: Freeze up to 3 months. Defrost overnight in the fridge and reheat gently with a splash of water.