Gigantes Beans

I fell in love with these giant—gigantes—beans in Athens, where they're often served as part of a mezhedes appetizer spread. They're meaty, soaked through with flavor and thoroughly satisfying. To this day, my favorite way to enjoy them is still with toothpicks and a glass of ouzo.


  • 1 pound dried lima beans (the largest you can find)
  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, grated on a large grater
  • 5 cloves garlic, grated on a large grater
  • 1 large can tomatoes , crushed (28 ounces)
  • 18 ounces water
  • 2 tablespoons fresh dill, minced
  • 1 teaspoon dried oregano
  • sea salt and freshly ground black pepper, to taste
  • 1/4 cup fresh parsley, minced


  • In a large pot, cover beans with cold water, and soak overnight. (Or do a quick soak in a pressure cooker by covering with 3 inches of water, sealing, and cooking at high pressure for three minutes before cooling.) Drain and rinse well. Return beans to the pot, cover again with cold water, and bring to a boil. Lower heat and simmer for 60-90 minutes, until tender.
  • While beans are cooking, preheat oven to 350°F. Heat oil in a Dutch oven or large saute pan over medium heat on the stove. Saute the onion and garlic for 5 minutes, until translucent and fragrant. Add the tomatoes, water, dill, oregano, salt and pepper, and bring to a simmer.
  • When beans are tender, drain, reserving 2 cups of liquid. Stir them into the tomato mixture, coating well. (Add some of the bean liquid if there’s not enough sauce.) Transfer to the oven, uncovered. Bake for 30-40 minutes, until beans are tender, adding more of the cooking liquid, if needed.
Servings: 10
Want to learn how to master nourishing, easy weeknight meals (without spending hours in the kitchen)?Click here to register for my free training!

Share The Love!

Print The Recipe

How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


Sticky-Sweet Sugar Snap Peas

This simple side dish adds Asian flair to any meal. These sugar snaps are delicious hot out of the pan or at room temperature for lunch the next day. Mirin is a sweet wine made from glutinous rice that’s a staple of Japanese cooking.

Read More

Privacy Policy

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin vel ullamcorper nisl. Praesent tincidunt nibh sit amet sagittis porttitor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Maecenas euismod ullamcorper libero, quis sollicitudin metus ullamcorper et. Curabitur elementum tincidunt fringilla. Vestibulum a ligula vitae dui rutrum consectetur non nec quam. Aliquam gravida ornare erat, sit amet lobortis massa sagittis pellentesque. Sed dapibus sed est nec blandit. Curabitur tellus felis, porttitor et odio nec, elementum aliquam sem. Nam ut dui enim. Nullam ac ornare odio. Nullam pulvinar purus porttitor dolor gravida lobortis.

Ut pulvinar pulvinar neque ut euismod. In tempor placerat risus, ut tempus eros congue vel. Ut venenatis ultricies magna, porta hendrerit dolor posuere ut. In sit amet tempor ante, eget lacinia ipsum. Nunc in condimentum ex. Sed sit amet urna ultrices, euismod urna vitae, sollicitudin orci. Quisque non justo convallis, scelerisque nulla sit amet, tincidunt augue.