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Greek Gigantes Beans

Greek Gigantes Beans are a traditional and hearty Mediterranean dish made with extra-large white beans slowly baked in a fragrant tomato-based sauce with olive oil, garlic, onions, and herbs. This vegan version is rich, comforting, and loaded with protein and fiber. Perfect as a main dish or part of a mezze platter, it captures the rustic charm of Greek home cooking and gets even more flavorful the next day.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6
Course: Main Course, Side Dish
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1.5 cups Dried gigantes beans (or large lima beans) soaked overnight in plenty of water
  • 1/3 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)

Method
 

  1. Soak the beans overnight in plenty of water to ensure they cook evenly and soften properly. Drain and rinse the next day.
  2. 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.
  3. 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.
  4. Add carrots and sauté for another 4 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
  5. 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.
  6. Stir in the cooked beans and fresh herbs. Mix gently to combine without breaking the beans.
  7. Transfer to a large baking dish. Drizzle with remaining olive oil. Cover with foil and bake for 45 minutes.
  8. Uncover and bake another 15–20 minutes until the top is golden and bubbling. Let sit 10 minutes before serving.

Notes

Use high-quality olive oil for authentic Greek flavor. These beans get better after a day in the fridge. Serve with crusty bread, vegan feta, or cucumber salad. Store in the fridge for 5 days or freeze up to 2 months. Add red pepper flakes for heat or lemon zest for brightness.