I found these extra large Greek dried beans at my local market and decided to give them a try. The first time I had them they were white which seems to be the most common, but when I went back to get more I spotted those black ones and thought it would be even prettier. The preparation is the same either way and so is the flavor so use which ever beans you can find. If you can't find the Greek Gigantes you can use Lima beans, but I really recommend trying to find these unique beans.
They take some time to cook, but most of it is inactive time and they can then be served hot or cold, on their own, or in a salad. They are really healthy and really filling too. They make a great snack, lunch or appetizer.
- Cook Time
- Prep Time
- 10-12 ServingsServings
- 1 pound dried Gigantes, Greek beans
- 3 tablespoon good quality olive oil
- 2 onions, thinly sliced or chopped
- 2 cloves garlic, finely chopped
- 1-2 large tomatoes, chopped or 1 cup tomato sauce
- freshly ground black pepper
- salt to taste
- Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for 1-2 hours until beans are tender but not soft and mushy. Drain, then set aside.
- Heat oven to 350F. Heat the olive oil in a large dutch oven, sauté the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the chopped tomato or tomato sauce, cook for a another minute, add pepper and salt to taste, then simmer for 2-3 mins. Stir in the beans.
- Place the pan in the preheated oven and bake for approximately 1 hr, uncovered and without stirring, until the beans are tender, about 40 minutes. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil if desired and freshly ground black pepper to serve.