Gigante Beans

What it is

Very large, flat, white beans (the name means "giant" in Greek; related to large lima/butter beans and Spanish judión). Sometimes called Greek giant beans or elephant beans.

How it's made

Dried; soaked long (overnight) and simmered gently to avoid the skins splitting before the interior softens.

Flavor profile

Mild, creamy, buttery, almost potato-like, with a remarkably soft, fluffy interior and a large, satisfying size that makes them a centerpiece.

Culinary uses

The star of Greek gigantes plaki — giant beans baked in a rich tomato sauce with olive oil, onion, and herbs, served as a meze or main, warm or at room temperature. Their size and creamy texture let them absorb the tomato-and-oil sauce while keeping a meaty bite. Also excellent in Spanish-style preparations and in salads.

Regional variations

Greece: gigantes plaki is the iconic dish. Spain: the related judión de La Granja in stews like fabada-style dishes. The beans are sometimes IGP/PGI protected by origin in Greece.

Cultural & historical context

Gigantes plaki is a beloved staple of the Greek table and Lenten cooking, naturally vegan and central to the meze tradition. The beans showcase the Greek and Eastern Mediterranean love of olive oil, tomato, and slow-baked legumes.

Reference notes

• Tags: legume, bean, Greek, Dried, Whole, Vegetarian, Vegan
• Related ingredients: tomatoes, olive oil, dill, onion, feta (optional garnish)
• Related cuisines: Greek, Spanish
• Suggested links: Cuisinopedia → Gigantes Plaki (dish), Butter Beans/Lima Beans, Olive Oil