If you’ve ever sat down at a Greek taverna and been handed a clay dish of baked beans bubbling in tomato sauce, you know exactly what gigantes plaki feels like. It’s one of those dishes that looks simple but tastes like someone’s yiayia spent all day in the kitchen.

Gigantes plaki — pronounced yee-GAN-tes PLAH-kee — is one of the most beloved dishes in Greek cooking. Giant white beans are slow-roasted in a deeply flavored tomato sauce with onions, carrots, garlic, and herbs. My version adds rustic sausage and cubes of graviera cheese, turning a classic side dish into a full, satisfying meal.

I grew up eating this in Greece, and I can tell you — the version you get there is nothing like the canned stuff. The beans are creamy and velvety inside, the sauce is thick and jammy, and the cheese melts into little pockets of heaven in the last stretch of cooking. This is the real thing.

If you love these Gigantes Plaki with Sausage and Graviera Cheese, you will also love my Instant Pot Gigantes Beans & Roasted Tomatoes, Fasolada – Greek White Bean Soup, or Heirloom Bean Soup!

Cast iron skillet with gigantes plaki, fresh parsley, and graviera cubes

Overview

Why you will love gigantes plaki

Deep, authentic flavor — slow roasting is the key, and it makes all the difference
Hearty and filling — sausage and graviera take this from side dish to dinner
Great for a crowd — makes 8 servings and reheats beautifully
Lent-friendly option — skip the sausage and use veggie broth for a traditional Lenten version
Meal-prep friendly — actually gets better the next day

What are Gigantes beans?

Gigantes (from the Greek word for “giant”) are large, creamy white beans grown in northern Greece, particularly around the Kastoria and Florina regions. They’re similar to large lima beans or butter beans but meatier and more substantial. When cooked, they become velvety soft while still holding their shape — perfect for slow baking.

You can find them at Greek or Mediterranean grocery stores or order them online. If you can’t find true gigantes, large dried lima beans or giant butter beans are the best substitute.

What you need for Gigantes plaki

Ingredients to make Greek gigantes beans place on a wooden surface

Gigantes Beans — Look for authentic Greek gigantes, ideally from a Greek market or online. Avoid any that look yellowed — that means they’re old and won’t cook properly.
Sausages — Greek rustic sausage with leek is my favorite here. Sweet or hot Italian sausage, bratwurst, or andouille all work well. Quality matters. This is a simple dish, so good ingredients show.
Graviera cheese — This is Greek gruyère, most famously made in Crete. It gets cubed and added in the last 30 minutes of roasting, where it melts into creamy, golden pockets. Regular gruyère works as a substitute.
San Marzano tomatoes — Look for the D.O.P. label. Real San Marzanos are naturally sweet and low in acidity. If using other canned tomatoes, add a teaspoon of sugar to balance the acidity.
Tomato paste — Adds depth and richness to the sauce.
Carrots and celery — Aromatics that add earthiness and slight sweetness — don’t skip them.
Fresh parsley — Classic in Greek cooking. Adds brightness right at the end.
Good olive oil — This is Greek cooking. Use it generously.

How to make gigantes plaki

Soak the beans overnight in water.
Drain the gigantes, put them in a pot with plenty of water and boil for about one hour, until they are almost soft, skimming the foam forming at the top as needed.
Drain the beans and add them to a roasting pan.
Heat the oven to 380°F/190°C.

Heat the olive oil in a skillet and add the sausage. In high heat, brown the sausage for 1-2 minutes. Transfer the sausage to the roasting pan with the beans.

Carrots, celery and tomato paste added to the onion mixture

In the same skillet add some olive oil, over medium high heat and the onions and garlic. Season with sea salt and saute until translucent.
Add the carrots, celery, dried oregano, and tomato paste, and saute for 1-2 minutes.

Gigantes beans, sausage, and vegetables combined with herbs in the pan

Transfer the veggies to the roasting pan with the beans and sausages.
Add the chopped tomatoes, broth, pepper, salt and toss.
Roast covered for one hour or until beans are soft.
Halfway, check the beans. Add some hot broth if you feel they need more liquid but don’t overdo it.

Gigantes plaki ready for the oven with graviera cheese cubes on top

Uncover and sprinkle the cubed graviera cheese on top. Roast uncovered for 20 more minutes.

Gigantes plaki with sausage and graviera cheese in a cast iron skillet

Drizzle some olive oil right before serving and sprinkle some fresh chopped parsley.

Gigantes plaki in a cast iron pan with bread and olive oil in the background

Pro tips

Check for old beans before you buy. Yellow or wrinkled beans are old and will never fully soften no matter how long you cook them.
Soaking is non-negotiable. Overnight in plenty of cold water. A pinch of baking soda in the soaking water helps them soften faster (note: it does reduce some nutrients).
Par-boil before roasting. The beans should be almost soft before they go in the oven — they’ll finish in the tomato sauce and absorb all that flavor.
Don’t rush the oven. Low and slow is the only way. High heat will cook the outside of the beans while the inside stays firm.
If you add liquid mid-cook, make it hot. Cold broth added to a hot dish drops the temperature and throws off the cooking. Always add hot broth or water.
Don’t over-sauce. The beans should be saucy but not swimming. Check halfway and add broth sparingly.
The cheese goes in at the end. Add graviera cubes in the last 20-30 minutes uncovered so they get a little golden on top.

Storage and leftovers

Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavor actually deepens overnight — this is a great make-ahead dish.

Freezer: I don’t recommend freezing gigantes plaki, the beans tend to get mushy when thawed.

Reheating: Reheat gently on the stovetop or in the oven at low heat. Add a splash of broth or water if needed to loosen the sauce. You can also serve leftovers at room temperature, which is very traditional.

Overhead view of gigantes plaki with carrots, sausage, and cheese in a skillet

Serving suggestions

Drizzle with good olive oil and a handful of fresh parsley right before serving — non-negotiable.
Serve with crusty bread to soak up the sauce (Greek bread with oregano is perfection here).
Pairs beautifully with a classic Greek salad.
Serve as part of a mezze spread alongside tzatziki sauce, zucchini fritters, and classic Greek keftedes.
Works as a side dish to Greek pork steaks, roasted chicken, or shrimp saganaki.
Pile onto toast with a few marinated olives for a snack.

FAQs

Absolutely. The traditional version is meatless and vegetarian. Skip the sausage and use vegetable broth to make it fully vegan. It’s still incredibly flavorful.

You can, but the texture will be different — they’ll be softer and may fall apart more easily during roasting. If you go this route, reduce the oven time significantly and check early. Dried beans that you soak and par-boil give the best result.

Regular gruyère is the closest substitute for graviera. Kefalotyri works too, or you can use crumbled feta for a sharper, saltier flavor.

They’re closely related — gigantes are a Greek variety of large white beans, similar to large lima or butter beans. The texture is comparable, though true gigantes have a slightly meatier bite. Either works in this recipe.

Yes, and it’s actually better the next day. Make it a day ahead, refrigerate, and reheat gently before serving.