📝 About This Recipe
Transport your kitchen to a seaside taverna with this quintessential Greek comfort dish, featuring buttery 'Gigantes' beans bathed in a rich, aromatic tomato sauce. Slow-baked until the beans are creamy and the sauce is caramelized, this dish celebrates the Mediterranean trinity of extra virgin olive oil, sweet tomatoes, and fragrant herbs. It is a hearty, heart-healthy masterpiece that tastes even better the next day, making it a staple of the traditional Greek diet.
🥗 Ingredients
The Beans
- 500 grams Gigantes (Giant) White Beans (dried; can substitute with large Lima beans if necessary)
- 2 pieces Bay Leaf (fresh or dried)
The Aromatic Tomato Sauce
- 3/4 cup Extra Virgin Olive Oil (high quality Greek oil preferred)
- 2 large Red Onion (finely diced)
- 4 cloves Garlic (minced)
- 2 medium Carrots (finely sliced into rounds)
- 2 pieces Celery Stalks (finely chopped)
- 400 grams Canned Crushed Tomatoes (or pulsed whole peeled tomatoes)
- 2 tablespoons Tomato Paste
- 1 teaspoon Honey or Sugar (to balance acidity)
- 1 tablespoon Dried Oregano (Greek wild oregano is best)
- 1/4 teaspoon Cinnamon (optional, for subtle warmth)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Herbs and Garnish
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/4 cup Fresh Dill (finely chopped)
- 100 grams Feta Cheese (crumbled for serving)
👨🍳 Instructions
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1
Place the dried beans in a large bowl and cover with plenty of cold water (at least 3 inches above the beans). Let them soak for at least 8-12 hours or overnight.
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2
Drain and rinse the soaked beans. Place them in a large pot, cover with fresh water, and add the bay leaves. Bring to a boil, then reduce heat and simmer for 45-60 minutes until tender but not falling apart.
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3
While the beans simmer, preheat your oven to 180°C (350°F).
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4
In a large skillet or wide pot, heat 1/2 cup of the olive oil over medium heat. Sauté the onions, carrots, and celery for 8-10 minutes until softened and translucent.
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5
Add the minced garlic and tomato paste to the skillet. Stir constantly for 2 minutes to cook out the raw taste of the paste and release the garlic aroma.
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6
Pour in the crushed tomatoes, honey, oregano, cinnamon, salt, and pepper. Simmer the sauce for 10 minutes to allow the flavors to meld.
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7
Once the beans are tender, drain them (reserving 1 cup of the cooking liquid) and discard the bay leaves.
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8
Transfer the beans into a large baking dish (roughly 9x13 inches). Pour the tomato sauce over the beans and stir gently to combine.
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9
Add the reserved bean cooking water and half of the chopped parsley and dill. The beans should be mostly submerged in liquid.
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10
Drizzle the remaining 1/4 cup of olive oil over the top. Cover the dish tightly with foil and bake for 1 hour.
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11
Remove the foil and bake for another 30-45 minutes. The beans are ready when they are creamy, the sauce has thickened, and the top layer has a slight char or crust.
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12
Remove from the oven and let the dish rest for at least 15 minutes before serving. This allows the beans to absorb the remaining sauce.
💡 Chef's Tips
Don't salt the bean water during the initial boil, as this can toughen the skins; salt only once the sauce is made. If the sauce looks too dry during the final 30 minutes of baking, add a splash of hot water to keep the beans moist. Authentic Gigantes should be 'creamy' inside; if your beans are still firm, continue baking with a little extra liquid. For a smoky twist, you can add a pinch of smoked paprika or a few pieces of chopped sun-dried tomatoes. Always use the best quality olive oil you can afford, as it is a primary flavor component of this dish.
🍽️ Serving Suggestions
Serve at room temperature with a generous block of tangy Greek Feta cheese on the side. Pair with crusty sourdough bread to mop up every drop of the savory tomato and oil sauce. Serve as part of a Meze platter alongside Kalamata olives, Tzatziki, and grilled octopus. Accompany with a crisp, chilled glass of Assyrtiko or a light Greek Rosé wine. Enjoy as a healthy main course with a simple Horiatiki (Greek Village) salad.