BEST Gigantes Recipe (Greek Giant Beans Casserole)
If you want to raise your bean bar, the BEST Gigantes Recipe (Greek Giant Beans Casserole) is definitely the way to do it! Greek giant beans, or gigantes, pronounced GHEE-ghan-des, are hearty and versatile. This is one of our favorite Greek family recipes for them, sweetened with just a little Greek honey from the island of Ikaria.
WATCH me make this recipe on YouTube HERE!
RATING
SERVES
6
PREP TIME
2 h 0 min
COOK TIME
1 h 30 min
Ingredients
- 1 pound / 450 g dried Greek giant beans
- 1/2 cup / 125 ml Extra-virgin Greek olive oil and more as needed or desired
- 3 medium-large red onions chopped
- 5 garlic cloves chopped
- 1 carrot peeled and whole
- 4 bay leaves
- 4 - 6 fresh rosemary sprigs
- 6 - 8 fresh thyme sprigs
- 8 fresh oregano sprigs
- 3 cups canned or fresh chopped plum tomatoes
- 2 tablespoons. Ikarian or other Greek pine honey divided
- 1 bunch fresh dill chopped
- 2 - 4 tablespoons Greek balsamic vinegar to taste
- 2 tbsp. Santorini or other Greek tomato paste
- Salt
- Pepper freshly ground
Instructions
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Soak the beans overnight in ample water. Drain the next day. Place in a large pot with cold water and bring to a boil. Lower heat and simmer, skimming the foam off the top. Simmer beans for 1-1 ½ hours, until tender but firm.
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Preheat oven to 190°C (375°F).
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Remove beans from heat and drain, but reserve the water.
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Place beans in a large casserole dish or Dutch oven. Add the onions, garlic and carrot. Pour in the olive oil, tomatoes, tomato paste and enough of the bean cooking liquid to keep the mixture moist, about 2 ladles full to start. Add all the herbs nestle them into the beans on the surface. Bake for about 1 – 1 ½ hours, or until the beans are tender and the sauce is thick and creamy. Add more cooking liquid while the beans bake, as needed, to keep them noisy but not soupy.
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Fifteen minutes before removing from oven, add the balsamic vinegar, salt and pepper. As soon as the beans come out of the oven, stir in the honey and dill.
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Serve hot, warm or at room temperature, drizzled with additional olive oil.
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