Gigantes Greek Giant Baked Beans
Indulge in the rich, comforting flavors of **Gigantes Greek Giant Baked Beans**, a traditional Mediterranean dish that’s as nourishing as it is delicious. This hearty recipe stars tender, buttery lima or butter beans, slowly baked in a fragrant tomato sauce infused with olive oil, garlic, oregano, and thyme. The vibrant addition of carrots and a sprinkle of fresh parsley elevate the dish, while the slow-simmered sauce becomes irresistibly thick and caramelized in the oven. Perfect as a satisfying vegetarian main course or a flavorful side dish, these baked beans pair wonderfully with crusty bread and a crisp salad. With minimal prep and a cozy, oven-baked finish, this recipe brings the classic flavors of Greece straight to your table.
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Recipe Information
Ingredients
- 300 g Dried giant beans (lima beans or butter beans)
- 80 ml Olive oil
- 1 large Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 2 medium Carrots, finely diced
- 400 g Crushed tomatoes
- 1.5 tbsp Tomato paste
- 250 ml Water or vegetable stock
- 1 tsp Dried oregano
- 1 tsp Dried thyme
- 2 pieces Bay leaves
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Rinse the dried giant beans and soak them in a large bowl of water overnight, at least 8 hours. Drain and rinse the beans after soaking.
Place the soaked beans in a large pot with fresh water and bring to a boil. Lower the heat and simmer for 1 hour or until the beans are tender but not falling apart. Drain and set aside.
Preheat your oven to 180°C (350°F).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
Add the minced garlic and diced carrots to the skillet, and cook for an additional 2-3 minutes until fragrant.
Stir in the crushed tomatoes, tomato paste, water or vegetable stock, oregano, thyme, bay leaves, salt, and black pepper. Mix well and let the sauce simmer for 10 minutes to thicken slightly.
In a large baking dish, combine the boiled beans and the tomato sauce, stirring to coat the beans evenly.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20-30 minutes, until the sauce is thick and bubbly and the top is slightly caramelized.
Remove the dish from the oven and discard the bay leaves. Sprinkle the chopped fresh parsley on top before serving.
Serve warm as a main dish with crusty bread or as a side dish.
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3454 mg | 150% | |
| Total Carbohydrate | 245.6 g | 89% | |
| Dietary Fiber | 70.5 g | 252% | |
| Total Sugars | 33.5 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 7158 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
