📝 About This Recipe
This classic Greek dish features large, creamy butter beans slow-baked in a rich, herb-infused tomato sauce. Originating from the northern regions of Greece, it captures the essence of the Mediterranean diet with its hearty texture and vibrant flavors of extra virgin olive oil, fresh dill, and a hint of sweet cinnamon. It is a comforting, rustic masterpiece that tastes even better the next day as the beans soak up every bit of the savory, aromatic sauce.
🥗 Ingredients
The Beans
- 500 grams Dried giant butter beans (Gigantes) (soaked overnight in cold water)
- 2 pieces Bay leaves (dried)
The Sauce Base
- 1/2 cups Extra virgin olive oil (divided into two 1/4 cup portions)
- 2 pieces Red onions (large, finely diced)
- 4 pieces Garlic cloves (minced)
- 2 pieces Carrots (finely diced)
- 1 piece Celery stalk (finely chopped)
Aromatics & Tomatoes
- 14 ounces Canned crushed tomatoes (preferably San Marzano or high-quality Greek brand)
- 2 tablespoons Tomato paste
- 1/2 cups Fresh parsley (finely chopped)
- 1/4 cups Fresh dill (finely chopped)
- 1 teaspoon Dried oregano (Greek wild oregano preferred)
- 1/4 teaspoon Ground cinnamon (adds a subtle warmth)
- 1 teaspoon Honey (to balance the acidity)
- 1.5 teaspoons Sea salt (or to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
For Garnish
- 100 grams Feta cheese (crumbled, optional for serving)
- 1 piece Lemon (cut into wedges)
👨🍳 Instructions
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1
Drain and rinse the butter beans that have been soaking for at least 12 hours. Place them in a large pot and cover with 2 inches of fresh cold water.
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2
Add the bay leaves to the pot. Bring to a boil, then reduce the heat to low and simmer for 45-60 minutes until the beans are tender but still hold their shape. Do not overcook them into mush.
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3
Preheat your oven to 375°F (190°C) while the beans are simmering.
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4
In a large skillet, heat 1/4 cup of the extra virgin olive oil over medium heat. Add the diced onions, carrots, and celery.
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5
Sauté the vegetables for about 8-10 minutes, stirring occasionally, until they are soft and the onions become translucent and slightly golden.
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6
Stir in the minced garlic and tomato paste. Cook for another 2 minutes, allowing the paste to toast slightly to deepen the flavor.
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7
Add the crushed tomatoes, honey, cinnamon, dried oregano, salt, and black pepper. Simmer the sauce for 10-12 minutes on low heat to allow the flavors to marry.
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8
Drain the cooked beans, but be sure to reserve 1 cup of the starchy bean cooking liquid. Discard the bay leaves.
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9
Transfer the beans into a large ovenproof baking dish (approximately 9x13 inches). Pour the prepared tomato sauce over the beans.
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10
Add the reserved 1 cup of bean liquid and the remaining 1/4 cup of olive oil to the dish. Gently toss everything together so the beans are well coated.
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11
Fold in the fresh parsley and half of the fresh dill, reserving the rest for a final fresh garnish.
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12
Cover the baking dish tightly with aluminum foil and bake in the center of the oven for 45 minutes.
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13
Remove the foil and bake for an additional 15-20 minutes. This allows the sauce to thicken and the beans on the surface to slightly caramelize and brown.
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14
Remove from the oven and let the dish rest for at least 15 minutes. This 'resting phase' is crucial as the beans will continue to absorb the sauce as they cool.
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15
Garnish with the remaining fresh dill and crumbled feta cheese if desired. Serve warm or at room temperature.
💡 Chef's Tips
Don't skip the overnight soak; it ensures even cooking and better digestion for these large beans. Always use high-quality extra virgin olive oil as it provides a significant portion of the dish's flavor profile and silky mouthfeel. If the sauce looks too dry during the final baking stage, add a small splash of hot water or more bean liquid. Salt the beans only after they have softened during the initial boil; salting too early can result in tough skins. For a truly authentic taste, use Greek dried Gigantes beans, but large Lima beans are a perfectly acceptable substitute.
🍽️ Serving Suggestions
Serve with a generous block of creamy Greek Feta cheese and a drizzle of raw olive oil. Pair with thick slices of crusty sourdough bread to soak up the aromatic tomato and oil emulsion. Accompany with a crisp Greek Horiatiki salad consisting of cucumber, olives, and red wine vinegar. Enjoy with a chilled glass of Assyrtiko wine or a light, dry Rosé to balance the richness of the legumes. This dish makes an excellent 'Meze' (appetizer) or a satisfying vegan main course when the feta is omitted.