These Gigantes Plaki are everything I love in a dish—simple, rustic, and bursting with flavor from fire-roasted tomatoes, herbs, and a salty hit of feta.
Gigantes Plaki (Greek Beans with Fire-Roasted Tomatoes): A Smoky Twist on a Taverna Favorite
There’s something magical about the simplicity of Greek cooking—and Gigantes Plaki (Greek Beans with Fire-Roasted Tomatoes) is no exception. I first had a version of this dish last summer on the island of Naxos, and it completely won me over. Just beans, tomatoes, and herbs—but somehow, it was bursting with flavor. I couldn’t stop thinking about it afterward.
So here’s my take: I’m using traditional gigantes beans (but you can use cannellini beans) and adding fire-roasted tomatoes for a touch of smoky depth. It’s still comforting and classic, just with a little twist that makes it my own. This dish is hearty, savory, and rustic—perfect as a main with crusty bread or as a quick Mediterranean-style side. With just a handful of ingredients and one pan, you can create something that feels rustic and homey.
Why You’ll Love This Recipe
Naturally Vegetarian: No meat here—just beans, tomatoes, and a few pantry staples.
7 Ingredients Only: It’s hard to beat something this flavorful with so little effort.
Quick and One-Pot: Comes together in one skillet in just about 20 minutes.
Easy to Customize: Add more herbs, olives, or lemon zest if you like!
Gluten-Free Friendly: Just pair with gluten-free bread or grains
Plant-Based Goodness: Hearty beans, roasted tomatoes, plant-based feta!
Ingredient Highlight: Gigantes Beans
Gigantes, meaning “giants” in Greek, are large white beans with a rich, creamy texture and subtle nuttiness. They’re the traditional bean of choice in Gigantes Plaki and work beautifully in tomato-based dishes like this. Can’t find gigantes – cannellini beans make a great substitute with a similarly creamy texture—just slightly smaller in size.
Madly Delicious Must-Know Tips and Questions
Use Real Gigantes If You Can. Nothing quite matches their creamy, hearty texture. But cannellini or butter beans are solid stand-ins.
Feta Finish. Top with crumbled feta (or vegan feta) to balance the acidity of the tomatoes and bring it all together.
Adjust the Sauce. Too thick? A splash of broth or water will loosen it. Want it thicker? Let it simmer a few extra minutes.
Can I make it ahead?
Yes! The flavors only get better with time. Store in the fridge for up to 3 days.
What should I serve it with?
Crusty bread, warm pita, or a light cucumber salad all pair beautifully.
Let’s Dish: Did You Know?
Gigantes Plaki is one of Greece’s most beloved bean dishes, commonly served in tavernas and homes across the country. While plaki refers to the tomato-olive oil sauce the beans are cooked in, it’s the gigantes themselves—these oversized, buttery beans—that make the dish iconic. Grown primarily in Northern Greece, they’re known for soaking up flavors and holding their shape beautifully. The dish has deep roots in Greek home cooking, often made in large batches to share and served warm or at room temperature with a drizzle of olive oil and fresh herbs.
Love a Plant-Based Greek Classic? Then Try My Gigantes Plaki (Greek Beans with Fire-Roasted Tomatoes)!
It’s cozy, smoky, and ready in 20 minutes—just one pan, a handful of ingredients, and a whole lot of flavor. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your version!
More Recipes
Roasted Vegetable Israeli Couscous Salad
Crispy Southern Fried Tofu Sandwich with Spicy Aioli
Gigantes Plaki (Greek Beans with Fire-Roasted Tomatoes)
Equipment
- 10.5-inch cast iron skillet (or a similarly sized pan)
Ingredients
- 1 (15-ounce) can gigante beans, drained and rinsed (aka “elephant beans”; cannellini or butter beans work too)
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 2 tbsp olive oil
- ½ large yellow or white onion, diced
- 1 clove garlic, minced
- ½ tsp dried oregano (Greek oregano, if you have)
- 1 bay leaf
- Salt and pepper, to taste
- ¼ – ½ cup water or broth, as needed to thin the sauce
- 2-3 tbsp crumbled vegan feta
- Crusty bread, for serving
Instructions
- Sauté the Aromatics: Add 2 tbsp olive oil and heat. Add ½ large diced onion and cook for about 5 minutes, until soft and translucent.
- Add the Garlic: Stir in 1 clove minced garlic and cook for 30–60 seconds, until fragrant.
- Add Beans and Tomatoes: Add gigante beans and 1 can fire-roasted diced tomatoes. Stir to combine.
- Season and Simmer: Add ½ tsp dried oregano, 1 bay leaf, and salt and pepper to taste. Bring to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until the sauce thickens and the flavors come together. If the sauce becomes too thick, stir in ¼–½ cup water or broth.
- Finish with Feta: Remove the bay leaf. Sprinkle 2–3 tbsp crumbled feta over the beans and stir gently or leave as garnish.
- Serve: Spoon into bowls and serve warm with crusty bread on the side. Enjoy!