Greek Gigantes Beans
When comfort food meets Mediterranean sunshine, you get Greek Gigantes Beans—a hearty, rustic dish that’s naturally vegan and full of robust flavor. This recipe takes giant butter beans (or “gigantes” in Greek) and slowly bakes them in a luscious tomato and olive oil sauce infused with garlic, onions, and herbs. The result? A melt-in-your-mouth dish that’s rich in plant-based protein, healthy fats, and the sunny essence of traditional Greek cuisine.
Perfect as a main meal, mezze platter addition, or a warm side dish, these beans are incredibly versatile. They taste even better the next day, making them ideal for meal prep or leftovers. Whether you’re serving a big family dinner or planning a week of clean eating, this dish offers comfort, nutrition, and flavor in every bite.
What Are Gigantes Beans?
“Gigantes” translates to “giants” in Greek—and once you see these beans, you’ll understand why. Gigantes are a type of large white bean, often similar to or substituted with lima beans or large butter beans. Their texture is tender and creamy, yet they hold their shape well during baking.
In Greek cooking, gigantes are a staple legume, often baked in a tomato-based sauce and served warm or at room temperature with bread, olives, or salad. Traditionally, they’re cooked with a generous amount of olive oil (a style called “ladera”), which gives the dish its signature silky texture and richness.
Why You’ll Love This Recipe
- Totally plant-based and naturally gluten-free
- Protein- and fiber-rich, perfect for vegans
- Deep flavor from slow-cooked aromatics and herbs
- Easy to prep ahead and even better the next day
- Simple ingredients, big flavor
Ingredients You’ll Need
Here’s what you need to make authentic-tasting Greek gigantes beans at home:
- Dried gigantes beans (or large lima/butter beans)
- Olive oil (extra virgin for flavor and texture)
- Onion (yellow or white), finely chopped
- Garlic cloves, minced
- Carrots, finely chopped or grated
- Crushed tomatoes or tomato passata
- Tomato paste (optional, for depth)
- Bay leaves
- Fresh parsley or dill
- Oregano or thyme (dried or fresh)
- Salt and pepper
- Water or vegetable broth
Optional additions include chopped celery, red pepper flakes for heat, or lemon zest for brightness.
How to Make Greek Gigantes Beans
Step 1: Soak the Beans
Soak the dried beans overnight in a large bowl of cold water. This helps reduce cooking time and makes them easier to digest. The beans will expand significantly, so use a big bowl and plenty of water.
Step 2: Cook the Beans
Drain and rinse the soaked beans. Transfer to a large pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for 45–60 minutes or until tender but not mushy. Drain and set aside.
Step 3: Prepare the Tomato Sauce
In a large skillet, heat olive oil over medium heat. Add onions and cook until translucent (about 5–7 minutes). Add garlic and carrots and sauté another 3–4 minutes. Stir in tomato paste (if using), crushed tomatoes, herbs, salt, and pepper. Simmer the sauce for 10–15 minutes until slightly thickened.
Step 4: Combine and Bake
Preheat the oven to 375°F (190°C). In a large baking dish, combine the cooked beans with the sauce, stirring gently to coat. Add ½ to 1 cup of water or vegetable broth to keep it saucy. Drizzle more olive oil over the top (optional but authentic).
Cover with foil and bake for 45 minutes. Then uncover and bake for an additional 15 minutes, until the top is slightly caramelized and bubbling.
Step 5: Garnish and Serve
Remove from the oven and let sit for at least 10 minutes before serving. Garnish with fresh parsley, a squeeze of lemon juice, or crumbled vegan feta if desired.
How to Serve Greek Gigantes
This dish is incredibly versatile. Try serving it:
- Warm with crusty sourdough or pita
- As part of a Greek mezze platter with hummus, olives, dolmas, and salad
- On a bed of greens for a protein-packed lunch
- Over rice or quinoa for a full dinner
- Cold or at room temperature as a picnic or potluck side
Storage & Make-Ahead Tips
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze in batches for up to 2 months. Thaw in the fridge overnight and reheat gently.
- Meal Prep: Make the sauce and beans ahead of time, combine and bake when ready.
Nutrition Highlights
This dish is packed with nutritional benefits:
- Protein & Fiber: From the beans, helping with satiety and digestion
- Healthy Fats: From olive oil, promoting heart health
- Antioxidants: From tomatoes and herbs
- Low Glycemic Index: Good for stable blood sugar
- Naturally Gluten-Free: No adjustments needed
Each serving (roughly 1 cup) has approximately:
- 320–350 calories
- 14–16g plant protein
- 10–12g fiber
- Healthy fats from olive oil
- Zero cholesterol or animal products
Tips for Success
- Don’t skip soaking the beans—it ensures even cooking and improves texture.
- Taste the sauce before baking. Add more herbs, chili, or lemon juice to balance it.
- Use a ceramic or glass baking dish for even heat and better caramelization.
- For a richer dish, stir in a little extra olive oil before baking—this is traditional and gives it that signature “ladera” richness.
Final Thoughts
Greek Gigantes Beans are the kind of dish that quietly impresses. Humble ingredients transform into something deeply comforting, soul-warming, and full of Mediterranean charm. Whether you’re a lifelong vegan or simply looking to eat more plants, this recipe is one to keep in your regular rotation.
It’s bold enough to serve as a main dish but humble enough to accompany just about anything. It travels well, freezes well, and satisfies every time. Once you try it, you’ll understand why this is a staple in Greek homes—and you’ll likely make it again and again.
Greek Gigantes Beans
Ingredients
- 1.5 cups Dried gigantes beans (or large lima beans) soaked overnight in plenty of water
- ⅓ cup Olive oil extra virgin, divided
- 1 large Yellow onion finely chopped
- 2 medium Carrots peeled and chopped
- 4 Garlic cloves minced
- 2 cups Crushed tomatoes or tomato passata
- 1 tbsp Tomato paste optional
- 2 Bay leaves
- 1.5 tsp Dried oregano or 1 tbsp fresh oregano
- 2 tbsp Fresh parsley or dill chopped, plus more for garnish
- 1 cup Vegetable broth or water as needed
- Salt and black pepper to taste
- Lemon wedges for serving (optional)
Instructions
- Soak the beans overnight in plenty of water to ensure they cook evenly and soften properly. Drain and rinse the next day.
- In a large pot, cover the soaked beans with fresh water. Bring to a boil, then reduce heat and simmer for 45–60 minutes, or until just tender. Drain and set aside.
- Preheat oven to 375°F (190°C). In a skillet, heat half the olive oil over medium heat. Add chopped onions and cook for 5–7 minutes until translucent.
- Add carrots and sauté for another 4 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
- Add the tomato paste and stir for a minute. Then pour in crushed tomatoes, oregano, bay leaves, salt, and pepper. Simmer for 10–15 minutes until slightly thickened. Add broth to loosen if needed.
- Stir in the cooked beans and fresh herbs. Mix gently to combine without breaking the beans.
- Transfer to a large baking dish. Drizzle with remaining olive oil. Cover with foil and bake for 45 minutes.
- Uncover and bake another 15–20 minutes until the top is golden and bubbling. Let sit 10 minutes before serving.
