By • February 2, 2015 3 Comments

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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


Serves 10

  • 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
  1. Soak beans in broth overnight. Do not drain.
  2. In a large pot, heat olive oil over medium heat. Add onion, carrots, celery and garlic, and sauté 5-7 minutes, until soft.
  3. Add beans with broth, tomatoes, oregano, thyme, sugar, salt and pepper. Cover and cook on low for 30 minutes.
  4. 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.
  5. Spoon beans and sauce into a bowl. Sprinkle parsley and feta over top.

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