Greek Gigantes are, not surprisingly, GIANT beans! In this recipe, the gigantes are slow cooked in a rich tomato sauce until perfectly creamy and tender. Serve over toasted crusty bread for an easy vegetarian meal!
How fun are these gigante beans!? I’m a little bit obsessed with them.
I remember eating these big beans on my trip to Athens, but I didn’t know the name and it took be a few years to remember them and look them up (<— this is why I’m so bad at texting back). #DistractasaurasRex
Okay, so about the Greek gigantes. Huge in size, and huge in flavor. You can find them on Amazon (see below), or substitute Lima beans.
I’m super lazy about beans, so I decided to make this a slow cooker recipe. Just throw everything in, turn it on, and walk away. SO EASY.
This is an intensely comforting and satisfying dish. It’s also incredibly versatile. You can serve it as a stew-like main course, as a side dish, or even as part of a spread of small plates or appetizers. Check out my collection of Greek recipes if you need some pairing ideas.
In the interest of full disclosure, two of my friends and I ate these leftovers for breakfast one morning after we’d had too much beer the night before. See? SO versatile.
In the winter, a dash of cinnamon added to the mix would be heavenly.
If you think I’m crazy, just give it a try and join my cinnamon-crazy-train. It’s one of my favorite “secret” ingredients for a dish like this gigantes recipe. It adds a very special-something to the flavor profile!
I soaked my beans overnight, but I frequently forget to do this while slow cooking beans. If this is the case, you can usually get away with adding an extra hour (on high) or two (on low) to the cook time.
Cooking these Greek beans on low produces a better result, in my opinion, as it doesn’t aggressively boil the beans which can cause a lot of bean-skin separation. Not a huge deal by any means, but that’s totally up to you! If you’re a work-outside-the-home type of person, throw these in before work and let them simmer all day.
I love to place a slice of toasted crusty bread in the bottom of a bowl and then ladle the beans and sauce in on top. That didn’t look very nice for the pictures, however.
Oh, the life of a food blogger.
I’d love for you to keep in touch! You can enter your email address right here to get new recipes sent to you once per week. Join me on Facebook and Pinterest, or find me on Snapchat (@WanderlustKitch)!!
Here’s Your Recipe!
- 1 pound dry gigantes beans, soaked overnight
- 2 medium yellow onions, peeled and chopped
- 4 cloves garlic, peeled and smashed
- 2 (14.5-ounce) cans no-salt-added diced tomatoes
- 2 cups vegetarian chicken broth (or water)
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons extra virgin olive oil
- Crusty bread, black pepper, and more olive oil for serving
- Place all of the ingredients in the bowl of a large slow cooker. Cook for 4-6 hours on high, or 8-10 hours on low. Taste and add more salt as needed.
- Serve with toasted crusty bread. Garnish with freshly ground black pepper and a drizzle of olive oil.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per ServingCalories 80 Total Fat 7g Carbohydrates 1g