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Butter Beans in Tomato Sauce with Dill and Feta

Butter Beans in Tomato Sauce with Dill and Feta

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

Gigantes plaki is a much-loved Greek dish that bakes cooked dried gigantes beans (extra-large white beans) in a savory tomato sauce. For ultimate ease and speed, our version uses canned butter beans and briefly simmers them on the stovetop in a simple yet flavorful sauce made with canned crushed tomatoes and tomato paste for added depth. Fresh herbs and feta cheese add brightness and brininess to round out the dish. If you like, offer the feta on the side at the table; added to individual portions, the cheese has a firmer texture and a sharper bite. To round out the meal, serve with a simple leafy salad and crusty bread for mopping up the sauce.

Tip

Don’t cook the beans too long as canned butter beans already are very soft. You just need to heat them through.

Ingredients
  • ¼

    cup extra-virgin olive oil, plus more to serve

  • 1

    medium sweet onion or red onion, chopped

  • Kosher salt and ground black pepper

  • 2

    medium garlic cloves, thinly sliced

  • 2

    tablespoons tomato paste

  • ¼

    teaspoon red pepper flakes

  • 1

    14½-ounce can crushed tomatoes

  • 2

    15-ounce cans butter beans, rinsed and drained

  • 5

    tablespoons chopped fresh dill or 2½ tablespoons chopped fresh marjoram, divided

  • 3

    ounces feta cheese, crumbled (¾ cup)

Step 1

In a 12-inch skillet over medium, heat the oil until shimmering. Add the onion and ¼ teaspoon salt, then cook, stirring occasionally, until softened and translucent, 5 to 7 minutes.

Step 2

Add the garlic, tomato paste and pepper flakes, then cook, stirring, until the tomato paste darkens slightly and begins to stick to the pan, about 2 minutes.

Stir in the crushed tomatoes, ½ cup water, ½ teaspoon salt and ¼ teaspoon black pepper. Bring to a simmer, then reduce to medium-low and cook, stirring occasionally, until slightly thickened, 7 to 10 minutes.

Step 3

Add the beans and bring to simmer over medium, stirring occasionally. Off heat, stir in 4 tablespoons of dill (or 2 tablespoons of marjoram), then taste and season with salt and black pepper.

Transfer to a serving dish, sprinkle with the feta and remaining dill (or marjoram), then drizzle with additional oil.