Baked Butter Beans in Tomato Sauce (Greek Gigantes Recipe)
January 1, 2026
Greek-inspired butter beans baked in a rich tomato and herb sauce
Butter beans baked in a rich tomato sauce, topped with feta and dill. Inspired by the Greek dish Gigantes Plaki, traditionally made with gigantes beans, this version uses butter beans instead, as they are easier to source outside of Greece. Made with simple ingredients, the recipe is perfect to have on hand when you want a hearty vegetable dinner high in protein. The flavours also improve with time, as the beans soak up more of the tomato sauce, making it great to make in advance.
Ingredients
Beans
- 2 × 400 g (15 oz) tins butter beans or gigante beans, drained & rinsed gently
Vegetable Base
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, sliced into half moons
- 3 garlic cloves, finely chopped
Tomato Sauce
- 1 × 400 g (15 oz) tin plum tomatoes, crushed
- 1 tbsp tomato paste
- 120 ml (½ cup) water
- 1½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp smoked paprika
- 1 tsp honey (balances acidity)
- Salt & black pepper
To Finish
- Fresh parsley or dill (optional)
- Crumbled feta (optional)
Instructions
1. Build the Flavour Base
- Preheat the oven to 180°C (350°F).
- In a wide pan, heat 2 tbsp olive oil. Add onion and carrots, sauté 10–12 minutes until soft.
- If using, add garlic and cook for 1 min.
- Add tomato paste, cook for 1-2 until it darkens.
- Add plum tomatoes, water, oregano, thyme, smoked paprika, honey, salt & pepper.
- Simmer 10 minutes until slightly thickened.
2. Combine With Beans
- Add the drained beans to the sauce and stir very gently so they don’t break.
- Transfer everything to a deep baking dish.
- Drizzle with 1 tbsp olive oil.
3. Bake
- Bake 35–40 minutes, uncovered, until the the top has lightly caramelised.
4. Finish
- Let sit for 10 minutes to settle.
- Add crumbled feta and parsley or dill.
Serving Suggestions
- •I served it alongside a potato and green bean salad with a Dijon vinaigrette, and a piece of oven-roasted salmon.
- •Serve warm or at room temperature with sourdough or pita, and a simple green salad.
Storage & Meal Prep
- •Store in an airtight container in the fridge for up to 4 days
- •Tastes even better the next day, as the beans absorb more of the sauce and the flavours deepen.
- •Reheat gently on the stovetop or in the oven, adding a small splash of water if needed
Variations & Substitutions
- •Beans: Use gigantes beans if available, or substitute with cannellini or haricot beans.
- •Vegetables: Add a handful of cherry tomatoes or a sliced red pepper to the baking dish for extra sweetness.
- •Spice: Add a pinch of chilli flakes for gentle heat.
Enjoy!
Butter beans baked in a rich tomato sauce, topped with feta and dill. Inspired by the Greek dish Gigantes Plaki, traditionally made with gigantes beans, this version uses butter beans instead, as they are easier to source outside of Greece. Made with simple ingredients, the recipe is perfect to have on hand when you want a hearty vegetable dinner high in protein. The flavours also improve with time, as the beans soak up more of the tomato sauce, making it great to make in advance.
Ingredients
Beans
- 2 × 400 g (15 oz) tins butter beans or gigante beans, drained & rinsed gently
Vegetable Base
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, sliced into half moons
- 3 garlic cloves, finely chopped
Tomato Sauce
- 1 × 400 g (15 oz) tin plum tomatoes, crushed
- 1 tbsp tomato paste
- 120 ml (½ cup) water
- 1½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp smoked paprika
- 1 tsp honey (balances acidity)
- Salt & black pepper
To Finish
- Fresh parsley or dill (optional)
- Crumbled feta (optional)
Instructions
1. Build the Flavour Base
- Preheat the oven to 180°C (350°F).
- In a wide pan, heat 2 tbsp olive oil. Add onion and carrots, sauté 10–12 minutes until soft.
- If using, add garlic and cook for 1 min.
- Add tomato paste, cook for 1-2 until it darkens.
- Add plum tomatoes, water, oregano, thyme, smoked paprika, honey, salt & pepper.
- Simmer 10 minutes until slightly thickened.
2. Combine With Beans
- Add the drained beans to the sauce and stir very gently so they don’t break.
- Transfer everything to a deep baking dish.
- Drizzle with 1 tbsp olive oil.
3. Bake
- Bake 35–40 minutes, uncovered, until the the top has lightly caramelised.
4. Finish
- Let sit for 10 minutes to settle.
- Add crumbled feta and parsley or dill.
Serving Suggestions
- •I served it alongside a potato and green bean salad with a Dijon vinaigrette, and a piece of oven-roasted salmon.
- •Serve warm or at room temperature with sourdough or pita, and a simple green salad.
Storage & Meal Prep
- •Store in an airtight container in the fridge for up to 4 days
- •Tastes even better the next day, as the beans absorb more of the sauce and the flavours deepen.
- •Reheat gently on the stovetop or in the oven, adding a small splash of water if needed
Variations & Substitutions
- •Beans: Use gigantes beans if available, or substitute with cannellini or haricot beans.
- •Vegetables: Add a handful of cherry tomatoes or a sliced red pepper to the baking dish for extra sweetness.
- •Spice: Add a pinch of chilli flakes for gentle heat.
Enjoy!
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