These giant Greek beans are delicious straight out of the oven or cold the next day . . .
I started making this dish just this summer. Our local Greek restaurant makes a fantastic version, so I decided to see if I could make an easy version at home. After several months of experimenting, I finally have a recipe I’m happy with it. I typically make a sizeable amount of this dish so that I can enjoy it cold for several days after making it for lunch or dinner. It’s great as a hearty side dish or as a vegetarian main or pureed for babies still working on teeth (I often puree and freeze some of our leftovers into little cubes).
Giant Greek Beans (a.k.a., Gigante Beans)
It can be difficult to find Gigante beans. Fortunately, Whole Foods started carrying the dried ones recently, so I use those. I throw the beans in water the night before I plan to make this dish so they can soak for 12-24 hours. Then I cook them in chicken or vegetable broth for about an hour before I need to use them.
That said, if you can’t find Gigante beans, you could use butter beans, cannelini beans, or another large white bean for this dish. You’ll still get the delicious flavors from the tomatoes, olives, herbs, etc. But if you can get actual gigante beans, it is absolutely worth it for the texture and flavor. Gigante beans have a rich, nutty flavor that is almost chestnutty. They are also firmer than most other white beans.
Health Benefits of Gigante Beans
I did not grow up eating beans. I refused to eat beans. I HATED beans (except for lima beans, which I disliked). But then I tried these one day because they were described as giant lima beans cooked in a tomato feta sauce and I was curious. And now I have learned that, actually, I like some white beans.
This is great news, because people are always talking about how healthy beans are. And now I can finally join the trend.
Why are Gigante beans healthy?
Gigante beans, like most beans, are a great plant-based protein. They also have lots of dietary fiber (yes, again with the high fiber recipes). Dietary fiber supports digestive health, promote satiety, and helps regulate blood sugar levels. Gigante beans are particularly rich in soluble fiber, which has been shown to lower cholesterol levels and support heart health. Additionally, they are a good source of essential minerals such as iron, potassium, and magnesium. These contribute to healthy blood pressure, muscle function, and overall vitality.
Cooking Gear
You will need an oven-safe pan for this recipe, but this is not a good time to break out the cast iron skillet. The acidity from the tomatoes in the sauce can break down the seasoning on the cast iron skillet, make it less non-stick. It also can cause the pan to leach metals (and metallic flavors) into your food.
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Giant Greek Beans Baked with Tomatoes, Olives, and Herbs
This recipe is based on one for Gigantes Plaki (traditional Greek baked beans). I’ve tweaked it a bit to add some additional vegetables, so it’s not all about the beans. It’s great as a vegetarian main or a hearty side.
It is delicious with a crusty sourdough bread, or on its own.
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
12 ounces (about 1.5 cups) dry gigante beans (or 3 15-ounce cans)
3 tbsp olive oil
1 onion, diced
1 fennel bulb, diced (alternatively, use 2 large or 4 small leeks, or, if you don’t have leeks or fennel, double the amount of green onions)
3 carrots, diced
4 green onions, halved lengthwise and cut into 1-inch segments
5 garlic cloves, sliced
1/2 tsp cinnamon
1/4 tsp ground black pepper
1/4 tsp salt
12 ounces of cherry tomatoes
5 medium or 3 large tomatoes
1 15-ounce can of chopped tomatoes
3 sprigs of thyme
3 sprigs of oregano
3/4 cup dill
1 bay leaf
1 cup kalamata olives
2 1/2 cups chicken or vegetable broth (1 cup if using canned beans)
1/2 cup feta cheese
Instructions
1. Prepare the beans.
If you are using canned beans, skip this step.
If you are using dried beans, soak the beans overnight. The next day, about 45 minutes before you start cooking this recipe, put the beans in about 2 1/2 cups of chicken broth or vegetable broth and bring it to a boil. Let them cook uncovered. Once they have cooked for at least 1 hour, turn them off and cover with a lid until you need them for this recipe. Below is a picture of my beans post-boiling. There is still about 1 cup of liquid in the bottom of the pot.
2. Preheat oven to 375F.
3. Begin cooking the vegetables.
Heat the olive oil in a large oven-safe skillet (not a cast iron, see my note above). Add the onion, fennel (or leeks), and carrots and cook over medium heat for about 5 minutes until softened. Add the green onion and garlic and cook for 1 more minute.
4. Add the spices, seasoning, and then tomatoes.
Add the cinnamon, black pepper, bay leaf, thyme, oregano. Add the cherry tomatoes, medium/large tomatoes, and can of chopped tomatoes. Stir well. Add 1/2 of the dill (not the full 3/4 cup).
5. Add the beans, broth, and olives.
If using canned beans, make sure to drain and rinse the beans before adding the beans to the pot.
If using dried beans, you probably have about 1 cup of liquid left from boiling, so just pour it straight into the pot (if you don’t have 1 cup left for whatever reason, you will need to top up the amount of broth to 1 cup). Add the olives and stir well to incorporate. Bring to a boil.
6. Bake for 35 minutes at 375F.
Place the oven-safe pan in the oven and bake for about 35 minutes. The beans are ready when the tops of the tomatoes start to blister and the beans look golden on top.
7. Top the baked beans with crumbled feta and the remainder of the dill.
Enjoy hot or cold the next day!
- Prep Time: 25
- Cook Time: 35 min
- Category: Dinner
- Method: Bake, stovetop
