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Roasted Beans in Tomato Sauce – Gigates Plaki

May 6, 2020 · Lizz · 2 Comments

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My cousin Elizabeth (we were both named after our Yiayia Elisavet) is hands down, one of the best cooks in our family! She recently shared her recipe for Roasted Beans in Tomato Sauce – Gigantes Plaki. Depending on your preference you can make this dish with either Chicken Broth or I used Vegetable Broth to make it completely vegetarian. This dish is often served at room temperature as an appetizer or as a main course. via @CookLikeaGreek

My cousin Elizabeth (we were both named after our Yiayia Elisavet) is hands down, one of the best cooks in our family! She recently shared her recipe for Roasted Beans in Tomato Sauce – Gigantes Plaki. Depending on your preference you can make this dish with either Chicken Broth or I used Vegetable Broth to make it completely vegetarian. This dish is often served at room temperature as an appetizer or as a main course.  

Roasted Beans in Tomato Sauce

Roasted Beans in Tomato Sauce – Gigantes Plaki is made with giant white beans (such as Corona beans), tomatoes, onions, olive oil, parsley and vegetable broth. It’s a great gluten free, vegetarian option that is filling and has a lot of nutritional value. Even though the prep and cooking time is on the longer side, most of that time can be spent doing other things while you wait. Because of that, it’s a perfect weekend dish or one for when you’re stuck at home. And you’ll most likely have left overs, which is always a plus!

HOW TO MAKE ROASTED BEANS IN TOMATO SAUCE

  1. The beans will look like this in the package.
    corona beans
  2. Soak the beans over night. The longer the better!
  3. Rinse the beans and transfer them to a large soup pot, and fill with water until it covers the beans by at least 1 inch. Cover and bring to a boil on medium heat for 1.5-2 hours, until they are soft but not mushy. This will ensure the beans are soft enough to eat after they are baked.
  4. Drain the beans and spread them out onto a 15 x 10 baking dish. Preheat the oven to 350 degrees Fahrenheit.
  5. Prepare the ingredients for the sauce.
  6. Saute the onion in 1/4 cup of the extra virgin olive oil for 4-5 minutes. Then add the garlic and saute for 1-2 more minutes.
  7. Add the crushed tomato, tomato paste, fresh chopped parsley, 1/4 cup extra virgin olive oil and salt & pepper to taste. Allow the sauce to simmer until it thickens up (approximately 10 min). Then add the can of vegetable broth to the sauce. Pour the remaining 1/4 cup extra virgin olive oil directly over the beans.
    Pour the sauce over the beans, and mix evenly and gently. Cover with foil, and bake for 1 hour.

  8. Once the hour is up, uncover the baking dish, and bake for an additional hour. Check the beans every 20 minutes, and keep an eye on the juices in the pan. The beans should still be bathing in the sauce. It’s okay to add more vegetable broth if needed, 1/4 cup at a time. Once the hour is up, remove from the oven. 

CAN I SKIP SOAKING THE BEANS?

While you technically could skip the soak and just rinse and cook the beans, we do not recommend it. Soaking them softens and hydrates them, while also eliminating some sugar molecules, making it easier to digest. 

CAN I USE CHICKEN BROTH TO MAKE THIS DISH?

Chicken broth will add a different flavor and will make this dish non-vegetarian, but using chicken broth is a tasty option if you are not looking for a vegetarian dish.

HOW LONG WILL THIS KEEP IN THE FRIDGE?

These roasted beans will last 3-5 days if stored properly in the fridge.

Roasted Beans in Tomato Sauce – Gigates Plaki Recipe

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Roasted Beans in Tomato Sauce - Gigantes Plaki

Cuisine Greek
Keyword Roasted Beans
Prep Time 30 minutes minutes
Cook Time 3 hours hours 30 minutes minutes
Total Time 4 hours hours
Servings 8
Calories 276kcal

Ingredients

  • 1 lb corona beans
  • 2 yellow onions finely chopped
  • 4 garlic cloves crushed
  • 1 16 oz can crushed tomatoes
  • 2 tbsp tomato paste
  • 3/4 cup parsley finely chopped
  • 3/4 cup extra virgin olive oil
  • 1 16 oz can vegetable broth
  • salt to taste
  • pepper to taste

Instructions

  • Soak the gigantes overnight. The longer, the better!
  • Drain and rinse the beans well after soaking to remove the starches.
  • Transfer the beans to a large soup pot and fill with water so that the water covers the beans by at least one inch. Cover the pot and bring the beans and water to a boil on medium heat for 1.5-2 hours until they are soft, but not mushy. This step is important to ensure the beans are soft enough to eat after they are baked.
  • Drain the beans and spread them out into a 15 x 10 baking dish. Preheat the oven to 350 degrees.
  • Begin preparing the sauce. Saute the onion in 1/4 cup of the extra virgin olive oil for 4-5 minutes.
  • Add the crushed garlic and saute for an additional 2-3 minutes.
  • Add the crushed tomato, tomato paste, fresh chopped parsley, 1/4 cup extra virgin olive oil and salt & pepper to taste.
  • Allow the sauce to simmer until it thickens up; approximately 10 minutes.
  • Add the can of vegetable broth to the sauce.
  • Pour the remaining 1/4 cup of olive oil directly over the gigantes.
  • Pour the prepared sauce over the gigantes and mix evenly and gently - the beans should be bathing in the sauce!
  • Cover the beans with foil and bake for one hour.
  • Uncover baking dish and bake for an additional hour, checking the gigantes every 20 minutes and keeping an eye on the juices in the pan; they should still be bathing in the sauce. It's okay to add more vegetable broth if needed, 1/4 cup at a time.
  • Note that the beans will continue to soak up the juices, even after you remove them from the oven.

Notes

Nutrition Facts
Roasted Beans in Tomato Sauce - Gigantes Plaki
Amount Per Serving
Calories 276 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Sodium 41mg2%
Potassium 436mg12%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 2g2%
Protein 6g12%
Vitamin A 535IU11%
Vitamin C 11mg13%
Calcium 69mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 276kcal | Carbohydrates: 18g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Sodium: 41mg | Potassium: 436mg | Fiber: 4g | Sugar: 2g | Vitamin A: 535IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 3mg
Nutrition Facts
Roasted Beans in Tomato Sauce - Gigantes Plaki
Amount Per Serving
Calories 276 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Sodium 41mg2%
Potassium 436mg12%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 2g2%
Protein 6g12%
Vitamin A 535IU11%
Vitamin C 11mg13%
Calcium 69mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Appetizers, Gluten Free, Main Dish, Vegetarian

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Comments

  1. Lisa McMahon says

    September 22, 2021 at 1:33 pm

    This is one of my favorite Greek dishes. I soaked a bag of Rancho Gordo Royal Corona beans last night and am going to make this today. I have tried many times to replicate this with no success. I am optimistic having read your recipe. There is a great small authentic Greek restaurant in NJ that I visit when I am home and he makes this and your recipe looks like how he prepares it. I will let you know. What a great resource you are for authentic Greek recipes.

    Reply
    • Lizz says

      September 22, 2021 at 3:27 pm

      Thanks Lisa!

      Reply

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Hi and WELCOME to Cook Like a Greek! We’re Lizz and Stephanie, a mother-daughter team living in the San Francisco Bay Area. Living under the same roof again, after many years apart, we noticed how much we enjoyed being in the kitchen and cooking together. It has brought us even closer, and we saw it as an opportunity to create and share traditional Greek family recipes with our family and friends.

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