Gigantes plaki (Greek baked beans)

Gigantes plaki (Greek baked beans)

Ready in under an hour, this Greek one-pot is packed with plenty of fresh flavours as well as protein and fibre.


  • Extra-virgin olive oil
 1 tbsp
  • Onion 1, finely chopped
  • Garlic 3 cloves, finely chopped
  • Tomato purée 1 tbsp
  • Chopped tomatos 2 x 400g tins
  • Ground cinnamon ½ tsp
  • Dried oregano a large pinch
  • Large butter beans 660g jar, drained and rinsed
  • Feta 125g, crumbled, to serve
  • Flat-leaf parsley chopped to make 2 tbsp
  • Sourdough 4 slices, toasted to serve



Heat the oven to 180C/fan 160C/gas 4. Heat the oil in a large ovenproof frying pan or shallow casserole, then gently cook the onion and garlic with a pinch of salt for 10 minutes or until the onion is soft. Stir in the tomato purée and cook for 1 minute, then add the tomatoes, cinnamon, oregano and beans, 250ml of just-boiled water and some seasoning, and bring to a simmer. Put into the oven for 25-30 minutes or until thickened and bubbling.


Top with crumbled feta and chopped parsley, and serve with toasted sourdough, if you like.