Greek white beans are famously known as Gigantes (γίγαντες), which translates to “giants,” a name that refers to their notably large size. These are not just any white bean; they are a unique type of large, kidney-shaped runner bean (Phaseolus coccineus). Cultivated for centuries, particularly in the fertile regions of Kastoria and Prespes, Gigantes are prized for their mild, buttery flavor and creamy texture.
The Greek Culinary Star: Gigantes Plaki
The most popular and classic Greek dish featuring these giant beans is Gigantes Plaki. This is a hearty, vegetarian comfort food where the beans are baked in a rich, herby tomato sauce. The name plaki describes the cooking method, which involves roasting or baking ingredients with generous amounts of olive oil, tomatoes, and vegetables.
The preparation involves a few key steps:
- Soaking: Dried Gigantes beans require soaking overnight to soften them and reduce cooking time.
- Pre-boiling: After soaking, the beans are typically pre-boiled until tender but not mushy.
- Baking: The pre-cooked beans are then baked with a flavorful sauce made from tomatoes, onions, garlic, and Mediterranean herbs like dill, oregano, and parsley.
The result is a deeply flavorful dish with melt-in-your-mouth beans, perfect for a main course or as part of a traditional Greek meze platter.
Why are Gigantes so special?
The unique qualities of Gigantes beans set them apart from other white beans and are what make them a protected product in some regions of Greece.
Protected Geographical Indication (PGI)
In areas like Kastoria and Prespes, Greek Gigantes (and the extra-large "elephantes") have received PGI status from the European Union. This designation protects the name and assures consumers that the product is authentically sourced from these regions, where the specific climate and soil impart distinct qualities to the beans. The PGI status is a testament to the cultural and agricultural importance of these beans to the Greek people.
The "Buttery" Texture
Unlike standard lima beans, Gigantes are particularly creamy and hold their shape well during the long baking process, a crucial feature for the classic Gigantes Plaki. The buttery texture and ability to soak up the rich, acidic tomato sauce make them an ideal ingredient for this slow-cooked dish.
Gigantes vs. Other White Beans
While Gigantes are the specific variety used in traditional Greek recipes, other white beans can be used as substitutes. The table below compares Gigantes with common alternatives.
| Feature | Greek Gigantes | Large Lima Beans (Butter Beans) | Cannellini Beans | Navy Beans |
|---|---|---|---|---|
| Origin | Greece | Peru (native), worldwide | Italy, USA | Great Britain, worldwide |
| Size | Largest (extra-large variety called 'elephantes') | Large | Medium-to-large | Smallest |
| Texture | Very creamy, meaty; holds shape well | Creamy, but can become mushy more easily | Smooth, nutty flavor | Drier, starchy |
| Typical Use | Gigantes Plaki, baked dishes, salads | Similar baked bean dishes, soups | Italian soups and salads | Baked beans, purees, soups |
| Flavor | Mild, sweet, and buttery | Mild, somewhat sweet | Earthy, nutty | Mild, delicate |
When to use a substitute
For many recipes, including Gigantes Plaki, large lima beans or butter beans are the best substitutes if Gigantes are not available. They offer a similar large size and creamy texture. Cannellini or other large white beans can also work, but cooking times and the final texture may vary.
Culinary uses beyond plaki
While Gigantes Plaki is the most famous application, these beans are versatile and used in many other Greek dishes.
In salads
Boiled Gigantes are delicious simply tossed with high-quality olive oil, lemon juice, salt, and a generous sprinkle of oregano and fresh herbs.
As a purée
Gigantes can be pureed with garlic, olive oil, and lemon juice to create a creamy bean skordalia, a delicious Greek dip.
In other stews
Their substantial texture makes them an excellent addition to other vegetable stews, absorbing the flavors of the broth while maintaining their shape.
Conclusion: The Giant with a Creamy Heart
The next time you encounter a dish of creamy, buttery white beans from Greece, you'll know they are called Gigantes. These 'giants' of the legume world are a culinary treasure, celebrated for their unique texture and ability to carry the bold flavors of Mediterranean cooking. Whether in the slow-baked perfection of Gigantes Plaki or a simple, zesty salad, these beans offer a taste of authentic Greek tradition. While substitutes can be used, seeking out authentic Gigantes from a reputable source is the best way to experience the true, creamy flavor of these special beans. For further exploration of Greek ingredients and cuisine, an excellent resource is Diane Kochilas's website.
