Greek Butter Beans Recipe (Gigantes Plaki)

I’m sharing a traditional Greek butter beans recipe of lima beans in a tomato and fresh herb sauce baked in the oven, a standout among Lima Bean Recipes.

I remember the first time I baked soaked dried giant lima beans and realized they could be the main event. I drizzled plenty of extra virgin olive oil and watched the kitchen fill with a scent that wasn’t just ordinary stew but something wilder.

This Vegetarian Butter Beans Recipe makes you lean in, curious about that slightly charred edge, the warm acids, the way simple beans get loud. I won’t pretend it’s fancy, sometimes I miss steps and it still turns out bold.

If you like food that surprises you by being better than you expected, you’ll want to try this.

Why I Like this Recipe

– I love that it’s super comforting and filling, perfect for cold nights when I just want something warm in my belly.
– I like that it makes a ton and I can eat leftovers all week which saves time and money.
– I enjoy the way the flavors deepen after a day, it actually tastes even better the next day and I look forward to that.
– I like that it’s forgiving if I mess up, overcook or underseason and it still turns out pretty good so I dont stress.

Ingredients

• Gigantes: giant lima beans, full of fiber and plant protein, creamy when baked.
• Olive oil: fruity, heart healthy fat that adds silkiness and richer mouthfeel.
• Onion: builds savory sweetness when slow cooked, gives body and caramel notes.
• Garlic: punchy aroma, helps depth and umami, dont overcook or it bitter.
• Tomatoes: tangy sweetness and acidity, make sauce bright, add vitamins.
• Herbs: parsley and dill freshen, add herbal lift and clean finish.
• Carrot: adds gentle sweetness, extra fibre and color, hides behind sauce.
• Red wine vinegar: brightens the whole dish with tang, balances sweetness.

Ingredient Quantities

• 500 g (about 2 1/2 cups) dried giant lima beans (gigantes), soaked overnight and drained
• 80 ml (1/3 cup) extra virgin olive oil
• 2 medium yellow onions roughly chopped
• 3 to 4 garlic cloves minced
• 2 medium carrots peeled and grated
• 1 celery stalk finely chopped (optional)
• 800 g (28 oz) canned crushed tomatoes or passata
• 2 tablespoons tomato paste
• 250 ml (1 cup) vegetable stock or water
• 2 bay leaves
• 1 teaspoon dried oregano or 1 tablespoon fresh oregano chopped
• 1/2 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill or 1 teaspoon dried dill
• 1 teaspoon granulated sugar
• 1 tablespoon red wine vinegar
• 1/2 teaspoon smoked paprika (optional)
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 1/2 teaspoons kosher salt or to taste
• 1/2 teaspoon freshly ground black pepper

How to Make this

1. Preheat oven to 180C 350F. Drain the soaked beans and rinse them, then put them in a large pot, cover with fresh water by a few inches, add the two bay leaves and simmer gently until just tender but not falling apart, about 35 to 60 minutes, skimming foam as needed; reserve about 1 cup of the cooking liquid and then drain the beans.

2. While the beans cook heat the 80 ml olive oil in a large skillet over medium, add the chopped onions and cook until soft and starting to brown, about 8 to 10 minutes, then add the minced garlic, grated carrots and chopped celery if using and cook another 3 to 4 minutes.

3. Stir in the 2 tablespoons tomato paste and cook 1 to 2 minutes to take away the raw taste, then add the 800 g crushed tomatoes or passata and the 250 ml vegetable stock or use some of the reserved bean liquid; add the 1 teaspoon dried oregano or fresh oregano, the smoked paprika and crushed red pepper flakes if using, the 1 teaspoon sugar, the 1 tablespoon red wine vinegar, 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper and bring to a gentle simmer for 8 to 12 minutes until the sauce thickens slightly.

4. Taste the sauce and adjust salt and heat, remove and discard any bay leaves, then fold the drained beans into the sauce so they are evenly coated; if the sauce seems too thick add a splash of the reserved bean liquid or stock.

5. Transfer everything into a shallow ovenproof baking dish, sprinkle in the 1/2 cup chopped fresh parsley and the 2 tablespoons chopped fresh dill evenly, and drizzle a little extra virgin olive oil over the top.

6. Bake uncovered in the preheated oven for about 40 to 50 minutes until the sauce is bubbling, reduced and nicely jammy; stir once halfway through and if it looks too dry add a little more reserved bean liquid or stock.

7. If you want a slightly chewy top put under the grill for 2 to 3 minutes at the end but watch it closely so it doesn’t burn.

8. Remove from oven and let rest 10 minutes so the sauce sets, taste again and correct seasoning if needed, garnish with extra parsley or dill and a final drizzle of olive oil.

9. Serve warm or at room temperature with crusty bread or a simple green salad, it actually tastes better the next day after the flavors have melded.

Equipment Needed

1. Large heavy pot with lid for simmering the soaked beans
2. Fine-mesh colander or sieve (to drain and rinse the beans)
3. Large skillet or sauté pan for the sauce
4. Shallow ovenproof baking dish (9×13 inch or similar)
5. Cutting board and a good sharp chef’s knife
6. Box grater (for the carrots) or a food-processor shredder
7. Wooden spoon plus a slotted spoon or skimmer (for stirring and skimming foam)
8. Measuring cups and spoons and a measuring jug to reserve the bean liquid, plus oven mitts

dont forget a can opener if you use canned tomatoes.

FAQ

Greek Butter Beans Recipe (Gigantes Plaki) Substitutions and Variations

• Dried giant lima beans: use canned butter beans or cannellini instead, about 4 cans (15 oz / 425 g each) drained and rinsed. Saves hours, shorten cooking and cut added stock by 150–250 ml since the cans add liquid.
• Extra virgin olive oil: swap for regular olive oil, avocado oil or 60–80 g melted butter if you want a richer taste. Avocado or light olive oil is better if you plan to cook at higher temps.
• Crushed tomatoes / passata: use a can of diced tomatoes blitzed briefly in a blender, or 700–800 g peeled fresh plum tomatoes crushed by hand. If using diced, simmer a bit longer to thicken.
• Vegetable stock: use chicken stock for more depth or plain water plus 1 teaspoon vegetable bouillon or extra salt if thats all you got. Chicken stock makes it less vegetarian but more savory.

Pro Tips

1. Save at least a cup of the bean cooking liquid and use it to loosen or thicken the sauce as needed. The starchy water adds body and helps the sauce cling to the beans, so dont toss it, just taste for salt before adding.

2. Take your time browning the onions and let the tomato paste cook until it darkens a bit. Those little caramelized bits give way more depth than extra spices ever will, so be patient and stir often so nothing burns.

3. If the top is drying out in the oven cover loosely with foil for part of the bake then uncover to finish. For a chewy browned top pop it under the grill for only a minute or two but watch it close because it goes from perfect to burned fast.

4. Let it rest and taste again before serving, and if you plan to save leftovers add a squeeze of vinegar or lemon when reheating to wake up the flavor. Beans mellow a lot overnight so a tiny extra acid really brightens things back up.