Greek Gigantes

Gigandes Plaki

  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x


  • 450g (1lb) dried butter beans
  • 1.3l (2 pts) water
  • few sprigs fresh thyme
  • 2 Bay leaves
  • 150g (5oz) sofrito
  • 200g (7oz) tomato passata
  • 5ml (1 tsp) salt
  • 75ml (5 tbsp) olive oil
  • 20g (1oz) flat parsley, chopped
  • 10g (1/2oz) fresh basil, chopped
  • 2.5ml (1/2tsp) ground black pepper


  1. Soak beans in water overnight
  2. Drain the beans the next day and place in a large pot with 1.3 litre of fresh water.
  3. Bring to the boil.
  4. Once they have come to the boil and you have skimmed off the scum, add the sofrito and the salt. Top up with water if necessary.
  5. When the beans are almost cooked add the tomato passata and cook on low heat, simmering for another 20 minutes or until beans are soft. Stir frequently.
  6. Allow to cool a little then add the chopped parsley, basil, pepper and olive oil.
  7. Serve in large casserole dish finished with ladolemo and herb garnish.

  • Category: Side Dish
  • Method: Boil
  • Cuisine: Greek


  • Calories: 465
  • Sugar: Sugars
  • Sodium: 521 mg
  • Fat: 15.2 g
  • Carbohydrates: 40.5 g
  • Fiber: Dietary Fiber
  • Protein: 14.7 g