Gigantes plaki
Cookware & equipmentInstructions describe the base batch. Ingredient quantities adjust to your selected servings; cooking times and pan sizes may need adjustment.
- Step 1
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Heat the oven to 375°F. Drain and rinse the canned butter beans. Dice the onions and carrots finely and mince the garlic. Use a deep oven-safe baking dish large enough for the beans and sauce without filling to the rim.
- Step 2
Follow the recipe
Heat the olive oil in a large skillet over medium heat. Cook onions and carrots for about 10 minutes, stirring, until the onions soften. Add garlic and oregano and stir for 1 minute.
- Step 3
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Add crushed tomatoes, measured water and salt. Simmer for 10 minutes, stirring occasionally, until the carrots begin to soften and the sauce thickens slightly.
- Step 4
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Gently fold in the butter beans, keeping them mostly whole. Transfer the beans and all the sauce to the baking dish and spread evenly.
- Step 5
Follow the recipe
Bake uncovered for 35–40 minutes, until bubbling through the center and slightly thickened at the edges. Check that carrots are tender. If the top begins to dry before the center is hot, cover loosely for the remaining time.
- Step 6
Follow the recipe
Divide into eight shallow portions without leaving the whole baking dish to cool on the counter. Follow the cook-ahead storage guidance below. This method starts with cooked canned beans; dried-bean soaking and cooking are not included.
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Cookware for this recipe
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Large skillet
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Deep oven-safe baking dish
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Colander
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Eight shallow meal containers
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Measuring cups and spoons
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Amazon option: TILUCK Stainless Steel Measuring Cups and Spoons, 10-Piece Set
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Digital kitchen scale
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Amazon option: Etekcity Digital Kitchen Scale, 11 lb
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Recipe notes & food safety
Editorial draft — cooking, timing and origin review pending. Kitchen testing: not tested. Origin review is pending; no historical attribution is claimed.
8 portions from one batch. Portion size and timing need kitchen testing. Separate wet sauces and crisp/raw garnishes. Use clean shallow food-safe containers and keep portions small enough to chill promptly.
Refrigerate promptly at 40°F or below, within 2 hours (1 hour above 90°F). For cooked meals use within 3–4 days, or freeze earlier portions intended for later days. Follow stricter ingredient and package guidance.
Thaw in the refrigerator; reheat cooked leftovers to 165°F throughout. Stir and check several places. Keep cold salads cold rather than applying a reheating instruction to them. Texture after freezing is a proposed use, not a tested result. Label date and contents; use freezer-rated packaging and manufacturer headspace instructions.
Cooking times are estimates; kitchen testing is pending. Review labels, allergies and household needs. Keep raw ingredients separate and follow the recipe's temperature guidance. Serving illustrations are AI-generated.