Greek Giant Beans-Gigantes Plaki is a delicious and wholesome dish. In this recipe, gigantes cook in a rich tomato sauce with rustic sausage, fresh herbs, and graviera cheese at the end.

This recipe is an updated version previously published in February 2021. New photos and updated ingredients now accompany the post.

If you love this Greek Giant Beans-Gigantes Plaki with Sausage, you will also love my Instant Pot Gigantes Beans & Roasted Tomatoes, Fasolada – Greek White Bean Soup, or Heirloom Bean Soup!

A round baking pan with roasted Gigantes plaki, carrots, sausages, pieces of graviera cheese, and chopped parsley.

Overview

What are Greek giant beans-Gigantes?

Gigantes (gigante beans) are a type of large white beans. They are also called large lima beans or giant butter beans. The word gigantas in Greek means giant. Plaki refers to the method of cooking, which means baking in the oven with a sauce made with tomato, onion, garlic, fresh parsley, and olive oil.

Why this recipe sings

Gigantes plaki is a healthy, delicious Greek dish based on beans and legumes. In this recipe, we add rustic sausage and Cretan gruyere cheese (graviera) for a complete meal.
This recipe is easy, economical, and uses everyday pantry ingredients.
Gigantes can also be a great side dish to proteins and roasts.
The traditional gigantes recipe does not include sausage and graviera cheese. Feel free to skip those ingredients for a delicious vegetarian dish. Using vegetable broth will turn this dish vegan.

What you need for Gigantes plaki

Ingredients to make Greek gigantes beans place on a wooden surface.

Gigantes Beans. You can find Greek giant beans in any Greek food grocery store or order online.
Sausages. My favorites are rustic Greek sausages with leek. You may use sweet or hot Italian sausages, bratwurst, andouille, chorizo, etc. What matters is the good quality of the sausages. Other options to use in this recipe are smoked ham and thick bacon.
Gruyère cheese. In this recipe, we use Greek Gruyère. It is called Graviera and my favorite comes from Crete. Cubed, it goes in the last 30 minutes of cooking.
Tomatoes. Good quality tomatoes are essential for this recipe. My favorite tomatoes are San Marzano. Please ensure they are authentic; many fakes are on the market. The real thing only comes from a specific area in Italy under Mount Vesuvius and must have a certified D.O.P. label (Denominazione d’Origine Protetta | Protected Designation of Origin). This label is always displayed on the packaging. If there is none, don’t buy them, even if they say certified. Authentic San Marzano tomatoes are available in good grocery stores, Italian markets, and online. However, feel free to use your favorite canned tomatoes. Add one teaspoon of sugar to the tomatoes to break the acidity and bring out their sweetness (no need to do that if using San Marzano).
Tomato paste. It adds more depth to the sauce.
Broth. It can be chicken or vegetable.
Carrots. They add sweetness and earthiness to the beans.
Onions and garlic. This would not be a Greek recipe without them!
Parsley. The classic fresh herb is front and center in this recipe. Adds freshness and color.
Olive oil, dried oregano, sea salt and freshly ground pepper.

Detailed measurements and instructions can be found on the recipe card at the bottom of the page.

How to make these beans

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 pan with the beans.

Chopped onion and garlic cooking in a skillet.

In the same skillet add olive oil and the onions and garlic. Season with sea salt and saute until translucent.

Carrots, onions and garlic with tomato paste in a skillet.cooking in a skillet.

Add the carrots, celery, dried oregano, and tomato paste, and saute for 1-2 minutes.

Close up of a round baking pan with roasted Gigantes plaki, carrots, sausages, and chopped parsley.

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.

Close up of a round baking pan with roasted Gigantes plaki, carrots, sausages, pieces of graviera cheese, and chopped parsley.

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

Aa round baking pan with roasted Gigantes plaki, carrots, sausages, pieces of graviera cheese, and chopped parsley. At the back, bread slices, herbs and a bottle with olive oil.

How to enjoy these gigantes plaki

Drizzle some olive oil right before serving and sprinkle some fresh chopped parsley.
This gigantes plaki recipe makes a great dinner with a traditional Greek salad.
The roasted beans can also be served as an appetizer tapas style with other dishes like tzatziki dip, zucchini fritters, fries, keftedes, etc.
Try them as a side to our pork steak, a classic roasted chicken, or shrimp saganaki and crispy calamari.
Add some beans and sausage on a piece of bread and a few marinated olives for a snack.

Useful tips

Ensure the giant beans are not yellow- if they are, they are old and will take forever to soften. Old beans will be difficult to cook.
Alternatively, you can use dried lima beans or dried Great Northern beans for this recipe.
Most legumes (chickpeas, gigantes, white beans) must be soaked overnight in plenty of water to soften before cooking.
Add a little baking soda when you soak the beans. It helps make them softer when they cook. However, baking soda strips the beans of some of their nutrients.
Slow cooking suits beans. Cooking fast in very high heat softens them externally; inside, they remain hard and uncooked.
If you need to add broth/water during cooking, add it hot. This way, it does not lower the cooking temperature.