Join! 12 weeks for $1

Wok eggs, fried rice and hot Dry Noodles.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Everything Milk Street. 12 weeks for just $1. Start your trial here.

In Crete, simple white beans take on deep garlic-tomato flavor

Greek-Style Baked White Beans in Tomato Sauce

Appears in May-June 2022

1¾ hours 30 minutes active, plus soaking and cooling

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Greek-Style Baked White Beans in Tomato Sauce

Gigantes plaki, or gigante beans baked in tomato sauce, is a Greek classic. The delicious version we tasted at Manousakis Winery on the island of Crete had us eager to re-create the dish ourselves. But we quickly learned that dried gigante beans, a type of large, white runner bean—they are not lima beans, contrary to what some sources say—are not widely available in the U.S. We discovered that great northern beans, though smaller, are an excellent alternative. (We prefer them over cannellini beans, which are slightly larger but have a tendency to cook unevenly and break down even if just slightly overdone.) If you are able to source dried gigante beans, they will require at least 50 minutes of covered cooking in the Dutch oven to become tender, and even when fully cooked, will have a firmer texture than great northerns. This is a multi-step recipe but requires minimal hands-on time. First, the soaked beans are simmered in a pot in the oven until tender; meanwhile, a rich tomato sauce is cooked on the stovetop. The two then are combined and finished in the oven, where the flavors deepen and concentrate.

6

Servings

Tip

Don’t try to take a shortcut by quick-soaking the beans. For even cooking and the best texture, the beans need to soak for at least 12 hours at room temperature prior to cooking. Don’t forget to add the salt to the soaking water, which helps produce more tender beans.

1¾ hours

30 minutes active, plus soaking and cooling

Reviews

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

JUNE 2022
MILK STREET BOOK BUNDLE: THE WORLD IN A SKILLET, THE MILK STREET SEASON 5 COOKBOOK, VEGETABLES AND THE NEW RULES

$155 VALUE

Success!

Thank you for participating in our monthly giveaway!

Entry Form
How we use your email.

Your email address is required to identify your giveaway entry as well as communications from Milk Street. We will not share or rent your email address. You can unsubscribe from receiving our emails at any time.

Enter the Milk Street Giveaway
Enter the Milk Street Giveaway