Vegetarian Gigantes Plaki with Feta

Creamy large beans bake in a concentrated olive-oil tomato sauce, then get a final shower of tangy feta and fresh dill.

100 min

6 servings

Ingredients

1/3 cup extra-virgin olive oil, divided

1 large yellow onion, finely diced

2 carrots, finely diced

2 celery ribs, finely diced

5 garlic cloves, thinly sliced

1 (28 oz) can crushed tomatoes

1 tsp dried oregano

1/2 cup chopped fresh dill, divided

4 oz feta, crumbled, plus lemon wedges and greens for serving

Large pot · Colander · Wide ovenproof skillet · Wooden spoon · Shallow bowls

Dried or canned

Dried gigantes bring a silkier interior; drained canned butter beans make this a practical weeknight bake.

Keep feta distinct

Add feta only after the skillet leaves the oven, so it softens from the heat without disappearing into the sauce.

01. Soak and simmer dried gigantes until nearly tender; canned butter beans need only draining and rinsing.

02. Set the oven rack in the center and heat it to 375 F so the skillet bakes evenly.

03. Cook the onion, carrots, and celery in olive oil until glossy and soft, keeping them pale rather than browned.

04. Add garlic, oregano, crushed tomatoes, and half the dill, scraping up any flavorful bits from the skillet.

05. Reduce the sauce for 15 minutes until a spoon leaves a clear trail; this prevents a watery finished dish.

06. Fold in prepared beans gently and add only enough cooking liquid or water to loosen a dry skillet.

07. Drizzle with olive oil and bake at 375 F for 25 minutes until bubbling, creamy, and bronzed around the edges.

08. Add feta and remaining dill after baking, then rest 5 minutes so the cheese stays tangy and recognizable.

09. Serve with crusty bread, lemon wedges, and a lemony greens salad while the beans are hot.