Greek Baked Beans (Oil-Free Gigantes Plaki)

Classic Greek baked beans get a healthy plant-based makeover with a Gigantes Plaki recipe of slow-baked giant beans (butter beans) in a creamy and rich tomato sauce for an oil-free vegan dish you'll love.  

I discovered Greek baked beans in the most traditional way—in Athens. As a naturally vegan dish, it was easy to fall in love, except I could never find them prepared without added oil.

So, I created my own using an ingredient swap that may sound familiar - aquafaba. Not familiar? It's the liquid from a can of beans. That's the same ingredient I use for chickpea pasta sauce and creamy chickpeas and mushrooms. It's a simple thick sauce secret available in any can of beans. 

Ingredients and Substitutions

Giant Beans. Big fat white beans, commonly known as butter beans, are a type of lima bean. They are gigante beans in Greece and corona beans in Italy. They are larger than cannellini beans and are shaped like big white kidney beans. In some countries, butter beans are also called broad beans (although they are not quite the same). If you can't find big beans, the best option for this recipe is white kidney beans. 

Onions, Carrots, Celery, and Garlic are diced small (the garlic is pressed) and form the mirepoix. It's a fancy cooking term for slowly sauteing the veggies to build a flavor base. 

Tomatoes. The sauce combines canned tomatoes and tomato paste. I started by pureeing a can of cherry tomatoes, but you can also use crushed tomatoes. 

Parsley and Dill. Fresh herbs are used throughout Greek cuisine. Substitute with 2 teaspoons of dried dill. I prefer the mellower flavor of Italian or flat-leaf parsley, but curly parsley can also be used. 

Smoked Paprika. I'm a huge fan of smoked paprika, which can be used in everything from soups and stews to a substitute for liquid smoke. Use sweet paprika or a combination if you find the flavor too intense. 

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.

Recipe Variations

• If you make a version of Greek baked beans using smaller white beans like cannellini, I recommend adding another can to compensate for the smaller volume. 
• Cinnamon adds a little sweetness to the sauce. Test with a pinch and add more if you like the flavor. 

Step-by-Step Instructions

Cook the onions, carrots, and celery over low heat until the veggies soften but don't brown. 

Stir in the garlic and chili flakes. Add the tomatoes, tomato paste, oregano, smoked paprika, and bay leaves. Simmer the sauce. 

Mix in the beans, fresh herbs, and aquafaba.

Cover and bake the beans for 1 - 1 ½ hours. 

Pro Tips

• For oil-free mirepoix, heat the pan before adding the veggies. Stir them a few times as they cook on low heat. If they start to stick, add water a tablespoon at a time. 
• Reduction is the key to thick baked beans. The longer you cook them, the thicker the sauce. 
• Keep the extra aquafaba on hand. If the beans start to dry out as the sauce reduces, add more. 

Serving Suggestions

Include gigantes plaki with a Greek-themed meal of easy Greek recipes like Briam vegetable casserole, Greek pasta salad, and crusty bread. Or serve with more traditional main dishes like chickpea quinoa patties, Mediterranean sweet potato burgers, or stuffed bell peppers. For a meal, serve it with homemade whole wheat pita pockets and oil-free hummus.