Quick Weeknights · Greek
Gigantes Plaki
Large butter beans baked slow in a herb heavy tomato sauce until they are perfectly creamy and tender.
Why This Works
The combination of olive oil and butter creates a rich, luxurious base that elevates the tomato sauce, providing a silky mouthfeel. Slow-baking the beans allows the starches to release, naturally thickening the sauce and ensuring the aromatics fully infuse every layer of the dish.
The Upgrade
Add a crumbled feta cheese topping before the final five minutes of baking.
Chef's Secret
Michelin TechniqueUse a generous amount of high-quality olive oil; it acts as the primary carrier for the bean's delicate flavor.
Ingredients
Total time including resting: 40 min
Directions
Preheat your oven to 400°F.
In a skillet over medium heat, melt the butter into the olive oil and sauté the onion and celery until translucent and soft.
8 minAdd the minced garlic and smoked paprika, cooking briefly until fragrant to release the aromatics.
2 minStir in the crushed tomatoes and dried oregano, bringing the mixture to a gentle simmer to meld the flavors.
5 minFold the cooked giant beans into the sauce, ensuring they are thoroughly coated.
Transfer the mixture to a baking dish and bake until the sauce is thickened and bubbling.
20 minRemove the dish from the oven and finish by stirring in the fresh dill to preserve its vibrant, grassy aroma before serving.
5 minWine Pairing
Assyrtiko
White Wine
The BottleSigalas Assyrtiko Santorini
The volcanic minerality and sharp acidity of Assyrtiko cut through the creamy, dense texture of the butter beans. This creates a refreshing counterpoint to the herb-heavy tomato sauce.
Nutrition per Serving
320
calories
14g
protein
45g
carbs
10g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Grilled Crusty Bread
Toasted sourdough or baguette is necessary to scoop up every bit of the thick tomato herb sauce.
Ingredients
Directions
Preheat your grill or a heavy cast-iron grill pan over medium-high heat.
Brush both sides of the sourdough slices generously with olive oil.
Place bread on the grill and toast for 2 to 3 minutes per side until deep char marks form and the crumb is crisp.
Immediately remove from heat and rub one side of each slice vigorously with the cut garlic clove.
Finish with a light sprinkle of flaky sea salt.
Serve warm to ensure maximum absorption of the Gigantes Plaki sauce.
Side Dish
Marinated Sardines
A quick-cured fish adds a burst of oceanic saltiness to complement the earthy butter beans.
Ingredients
Directions
Pat the sardine fillets dry and arrange them in a single layer in a shallow non-reactive glass dish.
Whisk the lemon juice, salt, and pepper together in a small bowl until the salt dissolves.
Pour the mixture evenly over the sardines, ensuring they are fully submerged in the citrus liquid.
Let the fish cure at room temperature for 15 minutes, until the flesh turns opaque and firm.
Drain the excess marinade thoroughly and pat the sardines dry with a paper towel.
Arrange the fillets over the warm Gigantes Plaki, drizzle with olive oil, and finish with a sprinkle of fresh parsley.
Member Reviews
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Made this tonight and it disappeared in minutes. Adding it to the rotation.
Loved the short ingredient list. Everything was already in my pantry.