Gigantes plaki (Greek giant baked beans)

Name: Gigantes plaki (Greek giant baked beans)
Yield: Serves 4-6
Ingredients: 500g (1lb 2oz) dried lima beans (butter beans); salt flakes; 60ml (¼ cup) olive oil, plus extra to serve; 1 brown onion, sliced; 3 garlic cloves, finely chopped; 1 large red pepper (capsicum),chopped; 2 large tomatoes, chopped; 1 teaspoon dried Greek oregano; 1 teaspoon smoked paprika; 350g (12 ½ oz) tomato passata (pureed tomatoes); 100g (3½ oz) chopped silverbeet (Swiss chard) leaves

The ‘I can eat this for breakfast, lunch and dinner’ meal we could literally eat every day of the week.

By Helena & Vikki Moursellas

21 August 2025

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bonnie coumbe

This is the ‘I can eat this for breakfast, lunch and dinner’ meal we could literally eat every day of the week. Cooked in the oven with all the spices and tomatoes, these beans hold so much flavour and are perfect with some feta crumbled on top.

A NOTE ON PREP

This is the perfect dish to have already made in the fridge. The following day, simply reheat on the stovetop over low heat until the beans are warmed through, adding some water if the beans are not saucy enough.

SERVE ME WITH

Lamb chops with pickled pepper and shallot and Horiatiko psomi (Greek Village Bread)

Or why not try more of our favourite Greek recipes?

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OPA!: Recipes inspired by Greek tavernas

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This recipe is an excerpt from OPA! Recipes inspired by Green tavernas by Helena and Vikki Moursellas (Smith Street Books, £30) Photography: Bonnie Coume.

OPA!: Recipes inspired by Greek tavernas

Gigantes plaki (Greek giant baked beans)

Recipe notes