Greek Baked Beans (Gigantes)🇬🇷

Greek gigantes are large white beans called lima beans {also known as butter beans}, that are baked in a beautiful homemade tomato sauce. You could call them Greek baked beans 🇬🇷They’re not exactly gigantic as their name suggests, but they are bigger than the rest of their bean family.

I used to count on my dad to bring me this delicious dish, when I had large gatherings. Everyone, especially the non meat eaters loved it and thanked me🙏🏻 I’m on a mission to master many of the dishes I’ve grown up with, with his guidance of course.

Remember that there are many ways of making a dish, and that’s why it’s good to experiment with different recipes and see what works for you. I’ve got so much to say about this simple dish, to hopefully help you make it yours. 

Today I made gigantes with fresh seasonal tomatoes which I really think made a huge difference to the taste (but good quality canned tomatoes work well too). In addition, I topped off the dish with these gorgeous little cherry truss tomatoes which were just unbelievable and a real taste explosion once baked, I kid you not. And they really add a finishing touch to the presentation.

Also, without fail you will need to start preparing this the day before (unless you use canned beans). It’s not hard it’s just that the beans need to be soaked overnight. If you are really organised you could prepare this in advance very easily if you are entertaining, and remember these dishes always taste better the day after.

Ingredients

• 250g dry gigantes (or 800g canned butter beans)
• 4-5 garlic cloves, diced or sliced
• 2 brown or purple onions, chopped
• 3 celery sticks, diced
• 1 large carrot, diced
• 1 red capsicum, diced or strips (optional)
• 3 bay leaf
• 1 x 400g tin crushed tomatoes, or fresh chopped tomatoes
• 250 g cherry tomatoes, cut in half
• 1/4 cup extra virgin olive oil
• salt and pepper, to taste 
• chilli, chopped (optional)
• large handful parsley, chopped

Method

• Cover the dry beans with plenty of water and let them soak overnight. 
• Drain and rinse them well. 
• Add them to a pot of water (make sure they are covered well with water) and bring them to a boil. Reduce the heat and simmer for 60 mins or until tender. Drain and rinse in cold water.
• While the beans are simmering, chop your vegetables into small pieces.  
• Sauté the onion and garlic in some olive oil. Add the chopped vegetables and cook for a further 5 mins.
• Add the tomato, bay leaf, and olive oil, Season well with salt and pepper. Mix well.
• Pour drained beans into a baking dish. Add the tomato/vegetable mixture, Mix well. Top with cherry tomatoes.
• Cook on 180C for approx 45-50 mins (not mushy). Stir at the half way mark and check that there is enough liquid. If not, add some hot water.
• Sprinkle with chopped parsley.
• Serve with feta and crusty bread.

Tips and Tricks

• I like my vegetables crunchy, but if you don't, make sure you cut them small so they cook quicker, sauté them longer. 
• If you like your Greek baked beans with more juice, you could add one cup of hot water to the mixture
• Finally, this recipe makes A LOT, so if just two people eating, halve the recipe and you will still have left overs for the next day.