Greek Big Beans
Dive into the heart of Mediterranean comfort food with this authentic Greek Big Beans recipe, a wholesome and flavorful dish featuring tender butter beans (or gigantes beans) baked in a rich tomato sauce infused with garlic, onion, and aromatic herbs like oregano and thyme. This plant-based classic combines the slow-simmered goodness of sautéed vegetables, the depth of tomato paste, and a touch of sweetness from sugar, creating a perfectly balanced, melt-in-your-mouth experience. Ideal as a hearty main or side dish, it’s finished with a sprinkle of fresh parsley and pairs beautifully with crusty bread or your favorite Greek-inspired array. Packed with protein, vibrant colors, and big flavors, this is a must-try recipe for Mediterranean food lovers seeking a healthy yet indulgent meal.
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Recipe Information
Ingredients
- 300 grams large dried butter beans (or gigantes beans)
- 80 milliliters olive oil
- 1 large onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 medium carrot, finely diced
- 1 piece celery stalk, finely diced
- 400 grams canned crushed tomatoes
- 1 tablespoon tomato paste
- 200 milliliters vegetable stock
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoon sugar
- as needed water (for soaking and boiling the beans)
Instructions
Rinse the dried beans thoroughly and place them in a large bowl. Cover with plenty of water and let them soak overnight (or for at least 8 hours).
Drain and rinse the soaked beans, then transfer them to a large pot. Cover with fresh water and bring to a boil. Reduce the heat and simmer for 60–80 minutes, or until the beans are tender but not falling apart. Drain and set aside.
Preheat your oven to 180°C (355°F).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
Add the minced garlic, diced carrot, and diced celery to the skillet. Cook for another 3–4 minutes until the vegetables begin to soften.
Stir in the tomato paste, crushed tomatoes, sugar, oregano, thyme, salt, and black pepper. Mix well to combine.
Pour in the vegetable stock and bring the mixture to a simmer. Let it cook for 8–10 minutes to allow the flavors to meld.
Transfer the cooked beans into a large baking dish. Pour the tomato sauce mixture over the beans and gently mix to coat.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20 minutes until the sauce thickens and the top is slightly caramelized.
Remove the baking dish from the oven and let the beans cool slightly. Sprinkle with fresh parsley before serving.
Serve warm with crusty bread or as a side dish to your favorite Greek meal.
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4747 mg | 206% | |
| Total Carbohydrate | 173.3 g | 63% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 44.5 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 507 mg | 39% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4419 mg | 94% | |
*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.
