Greek Oven-Baked Giant Beans

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A classic Greek meze and main, this oven-baked giant bean dish pairs creamy large lima beans with a slow-cooked tomato, herb, and olive oil sauce. It's humble, deeply savory, and even better the next day when the flavors have melded together.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 15 gFat
• 4 gSaturated Fat
• 48 gCarbs
• 12 gFiber
• 8 gSugar
• 16 gProtein
• 520 mgSodium
• 980 mgPotassium
• 135 mgCalcium
• 5 mgIron
• 18 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the beans

• 1 lb (450 g) dried giant beans (large lima beans)
• 1 bay leaf
• 1 tsp salt

For the tomato sauce

• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 (28 oz / 800 g) can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh dill
• 1 cup vegetable broth
• Salt and freshly ground black pepper, to taste

For topping

• 4 oz (115 g) Greek feta cheese, crumbled (optional)
• Extra parsley and dill, for garnish

Directions

1. Place the dried giant beans in a large bowl, cover with plenty of cold water, and soak overnight (at least 8 hours). Drain and rinse well.
2. Transfer the soaked beans to a large pot, add the bay leaf, and cover with fresh water by 2 inches. Bring to a boil, reduce heat, and simmer 60 to 75 minutes until the beans are just tender but still hold their shape. Drain, reserving 1 cup of the cooking liquid, and discard the bay leaf.
3. Preheat the oven to 375°F (190°C). Heat the olive oil in a large skillet over medium heat. Sauté the onion for 5 to 6 minutes until softened and translucent, then add the garlic and cook 1 minute more.
4. Stir in the crushed tomatoes, tomato paste, oregano, parsley, and dill. Season with salt and pepper and simmer the sauce for 10 minutes to thicken slightly.
5. Combine the drained beans and tomato sauce in a 9×13-inch baking dish. Pour the reserved bean liquid and vegetable broth over the top and stir gently to combine.
6. Sprinkle the crumbled feta evenly over the surface (if using) and drizzle generously with extra virgin olive oil.
7. Bake uncovered for 50 to 60 minutes, until the top is lightly golden, the sauce is thick and bubbling, and the beans are very tender.
8. Remove from the oven, loosely cover with foil, and let rest for 10 minutes so the sauce settles. Garnish with extra parsley and dill before serving warm with crusty bread.

Cook’s Notes

• Always soak the beans overnight; under-soaked giant beans stay mealy and refuse to soften properly during baking.
• Pull the beans from the boiling water slightly underdone since they will continue to cook and absorb the sauce in the oven.
• Skip the feta and add an extra tablespoon of olive oil on top for a fully vegan and equally rich version.
• This dish is famously better on day two once the tomato and herb flavors have soaked into the beans; reheat with a splash of water.
• Serve with warm crusty bread, a crisp cucumber-tomato salad, and a glass of dry white wine for a traditional Greek spread.

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