Classic Greek Baked Giant Beans in Tomato Sauce

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A beloved Greek meze and main course, this dish features buttery giant lima beans slow-baked in a savory tomato sauce infused with sweet peppers, carrot, garlic, and plenty of good olive oil. Comforting yet light, it's traditionally served warm or at room temperature with crusty bread and feta.

Nutrition Facts

Per serving (estimated)

• 425 kcalCalories
• 17 gFat
• 2.5 gSaturated Fat
• 54 gCarbs
• 14 gFiber
• 9 gSugar
• 16 gProtein
• 640 mgSodium
• 960 mgPotassium
• 105 mgCalcium
• 5.2 mgIron
• 38 mgVitamin C
• 2850 mcgVitamin A

Ingredients

For the beans

• 1 lb (450 g) dried giant lima beans (gigantes)
• 1 bay leaf
• 1 tsp salt
• Water for soaking and cooking

For the tomato sauce

• 1 large yellow onion, finely chopped
• 1 large carrot, diced small
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 tsp dried oregano
• 1 tsp sweet paprika
• 1/2 tsp granulated sugar
• 1/2 cup extra virgin olive oil, plus extra for drizzling
• 1 1/2 cups vegetable broth or water
• 1 tsp salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For finishing

• 1/4 cup fresh flat-leaf parsley, chopped
• Crumbled feta cheese, for serving
• Lemon wedges, for serving

Directions

1. Place the dried beans in a large bowl, cover with cold water by 3 inches, and soak overnight (8-12 hours). Drain and rinse well.
2. Transfer the soaked beans to a large pot, cover with fresh water, add the bay leaf, and bring to a gentle boil. Reduce heat and simmer for 45-60 minutes until tender but still holding their shape. Drain, reserving 1/2 cup cooking liquid, and discard the bay leaf.
3. While the beans cook, warm 1/4 cup olive oil in a large skillet over medium heat. Sauté the onion and carrot for 6-7 minutes until softened and lightly golden. Add the bell pepper and garlic and cook another 3 minutes.
4. Stir in the tomato paste and cook for 1 minute to deepen the flavor, then add the crushed tomatoes, oregano, paprika, sugar, salt, and pepper. Simmer for 10 minutes until the sauce thickens slightly.
5. Preheat the oven to 375°F (190°C). In a large baking dish (about 9×13 inches), combine the drained beans, the tomato sauce, the remaining 1/4 cup olive oil, and the broth or reserved cooking liquid. Stir gently to coat.
6. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake another 20-25 minutes until the top is lightly caramelized and the sauce has thickened around the beans.
7. Let the dish rest for 10 minutes so the sauce settles. Drizzle generously with extra virgin olive oil and scatter the chopped parsley over the top.
8. Serve warm or at room temperature with crumbled feta and lemon wedges alongside crusty bread for soaking up the sauce.

Cook’s Notes

• Soak the beans overnight for the creamiest texture; a quick-soak method (boil 2 min, soak 1 hour) works in a pinch but yields slightly less tender results.
• Reserve a little bean cooking liquid to stir into the sauce — its starch helps the final dish thicken beautifully.
• Greek gigantes are traditionally large white beans; if unavailable, substitute with the largest dried lima beans you can find.
• This dish tastes even better the next day once the flavors have melded, making it an ideal make-ahead meal for gatherings.
• For a heartier main course, stir in 8 oz of diced feta during the last 10 minutes of baking.

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