Greek Baked Beans (Gigantes)🇬🇷

Gigantes are large white beans — also known as lima beans or butter beans — baked in a rich, aromatic tomato sauce. You could think of them as Greek-style baked beans, full of depth and Mediterranean soul.

They may not be truly gigantic, but they’re definitely bigger than most other beans — plump, creamy, and perfect for soaking up rich sauces.

This dish is a firm favourite at gatherings — especially with non-meat eaters — and one I used to count on my dad to bring for special occasions. Now I’m on a mission to master the dishes I grew up with, guided by his wisdom and memories.

There’s no single “right” way to make gigantes. Every cook has their version — and that’s part of the magic. This is a dish that invites adaptation. Below is my current favourite, using fresh seasonal tomatoes, which really lift the flavor — but good quality canned tomatoes work beautifully too.

🫛 Ingredients

(Serves 4–6)

• 250g dried gigantes (or 800g canned butter beans, drained)

• 1 onion, brown or red, finely chopped

• 2 garlic cloves, finely sliced or diced

• 3 celery stalks, diced (with leaves if you have them)

• 1 large carrot, diced

• 1 red capsicum, diced or sliced (optional)

• 3 bay leaves

• 1 × 400g can crushed tomatoes, or fresh chopped tomatoes (about 2–3 ripe ones)

• ¾ cup hot water (plus more as needed)

• ¼ cup extra virgin olive oil (plus more for finishing)

• Salt & pepper, to taste

• Chili, finely chopped (optional)

• Large handful fresh parsley, chopped

🍲 Method

Prep the beans (if using dried):
Soak the beans overnight in plenty of cold water. Drain, rinse, and place in a pot with fresh water. Bring to a boil, then reduce heat and simmer for 35–45 minutes, or until tender but not falling apart. Drain and rinse under cold water,

 Prepare the base:
 While the beans are simmering, prep your vegetables.
 In a wide pan, heat a little olive oil and sauté the onion and garlic until soft.
 Add the celery, carrot, and red capsicum (if using), and cook for another 5 minutes.

Make the tomato sauce:
Stir in the crushed tomatoes, bay leaves, and ¼ cup olive oil. Season generously with salt and pepper. Let simmer for 15–20 minutes, stirring occasionally.

Bake it all together:
Preheat the oven to 180°C (350°F).
In a large baking dish, combine the drained beans with the tomato-vegetable mixture. Add ¾ cup hot water and stir gently. Drizzle with a bit more olive oil.
Bake for 45–50 minutes, stirring halfway through. Check that there’s enough liquid — if it’s drying out too much, add a splash of hot water. The sauce should be thick, not soupy.

Finish and serve:
Remove from oven, sprinkle with chopped parsley, and let sit for a few minutes before serving.
Serve warm or at room temperature with crusty bread, feta cheese, and an extra drizzle of olive oil.

✨ Variations

• More sauce? Add extra hot water or a bit more tomato if you like it juicier.

• Speed it up: Use canned beans to skip the soaking and boiling process.

• Make ahead: This dish keeps beautifully and tastes even better the next day.

• Add-ins: Try a pinch of cinnamon or smoked paprika for added depth.

• More vegetables: Add some spinach if you like