Greek Baked Beans (Gigantes Plaki)

oval dish with Greek baked beans topped with crumbled feta and chopped parsley.

5 from 1 vote

These easy Greek Baked Beans are made with tender butter beans baked in a rich tomato sauce with Kalamata olives, feta, garlic, oregano, and warm spices.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: Greek

Diet: Vegetarian

Skill Level: Intermediate

Servings:

Author: Rena Awada

Ingredients

1 tablespoon extra-virgin olive oil
2 small onions (or 1 medium) finely chopped
3 garlic cloves finely chopped
15 ounces tomato sauce
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon dried oregano
1 tablespoon smoked paprika
28 ounces large butter beans 2 (14 oz) cans, drained and rinsed
1¼ cups kalamata olives pitted
⅓ cup feta crumbled
2 tablespoons flat-leaf parsley chopped

Instructions

Preheat the oven to 375°F.
Meanwhile, preheat a large oven-proof frying pan over medium-low heat. Add 1 tablespoon extra-virgin olive oil and heat.
Add 2 small onions (or 1 medium) and 3 garlic cloves, and sauté until slightly golden brown.
Stir in the 15 ounces tomato sauce, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 teaspoon dried oregano, and 1 tablespoon smoked paprika. Mix well and cook until it thickens into a sauce, about 6-8 minutes. Taste and season with salt and pepper.
Transfer the sauce into a baking dish. Stir in the 28 ounces large butter beans and pitted 1¼ cups kalamata olives. Gently mix to combine.
Top with crumbled ⅓ cup feta. Place the dish in the preheated oven and bake for 25-30 minutes.
Garnish with 2 tablespoons flat-leaf parsley (chopped) and enjoy!

Notes

Serving size: About 1 cup
Drain and rinse the canned beans before using.
Taste the sauce before adding salt because the olives and feta are already salty.
Large lima, cannellini, or cooked gigante beans can replace the butter beans.
Leave off the feta for a dairy-free and vegan version.
Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

Nutrition