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Author Notes: I've always loved this Greek meze, and recently had a wonderful version similar to this in San Francisco. The gigantes bean (pronounced yee-gahn-tes) has been grown in the Kastoria region of Greece since the 17th century. Like California has the American Viticultural Area (AVA) wine-growing regions, the gigantes has a Protected Geographical Indication (PGI) - that's one important bean! Serve with bread and a salad for a main dish. For a vegan version, simply omit the feta. —Vegetarianized.com
- 1 pound dried gigantes or lima beans
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 3 celery, chopped
- 6 garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 1/4 cup fresh oregano, chopped fine
- 1 1/2 tablespoons fresh thyme, chopped fine
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons parsley, chopped fine
- 4 ounces crumbled feta cheese
- Soak beans in broth overnight. Do not drain.
- In a large pot, heat olive oil over medium heat. Add onion, carrots, celery and garlic, and sauté 5-7 minutes, until soft.
- Add beans with broth, tomatoes, oregano, thyme, sugar, salt and pepper. Cover and cook on low for 30 minutes.
- Meanwhile, heat oven to 350 degrees. Add bean mixture to a 9" x 13" casserole dish (it'll be liquidy), and bake for one hour.
- Spoon beans and sauce into a bowl. Sprinkle parsley and feta over top.
- This recipe was entered in the contest for Your Best Recipe with Beans