This Greek style dish of gigantes plaki, buttery lima beans baked in a tomato sauce, can be served as a mezze (an appetizer) or as a tasty side dish. It's a simple recipe loaded with so much alluring Mediterranean flavor and it's so easy to make!
The simplest of foods can often be the yummiest, and this easy but classic Greek dish of gigantes, or giant beans, is a perfect example of that. Creamy lima beans are drowned in a tangy, herb-seasoned tomato sauce and the result is nothing short of spectacular -- and extraordinarily delicious.
The gigantes beans, also called butter beans for a good reason, become soft and creamy in the oven and the tomato sauce mellows into a rich, alluring sweetness. And all this using only pantry ingredients.
I shared this recipe with you a few years back and it's since garnered more than 130 five-star reviews from readers. I am updating the old post with new photos of the final dish and more step-by-step instructions and photos to clarify the process of making these gigantes. If you are still sitting on the fence, I hope this will make you go for it!
Table of Contents
Why you will love this recipe
- There's so much flavor packed in this simple recipe. Lima beans are among my favorites to cook with because they cook so quickly! I adore them in recipes like this lima bean curry and mashed lima bean potatoes. In this gigantes recipe the creamy beans with the tangy-sweet tomatoes are amazing!
- You need just eight ingredients. There are a few additional ingredients that are completely optional. And everything used in this recipe comes from the pantry.
- It's a simple dish. Putting this dish together is so easy and it is suited even to beginner cooks, so long as you follow instructions.
- It's a versatile dish. You can serve these Greek beans as an appetizer or a side. Or you can make a meal of it by serving them with a crusty slice of bread drizzled with olive oil.
- It's a stunning dish. I love the deep red of this dish and it never fails to wow.
- It's suited to all diets. Vegan, soy-free, nut-free, gluten-free--we've got you covered!
Ingredients
- Giant lima beans. You can use canned large or giant lima beans, or regular lima beans, in this recipe. I cook mine from scratch and because limas cook so quickly you don't need to soak the beans overnight. You will need a pound of giant or large lima beans.
- Extra virgin olive oil
- Aromatics: Onions and garlic.
- Tomatoes: You will need two kinds in this recipe--canned diced tomatoes (pureed tomatoes will do) and tomato paste. If using canned plum tomatoes crush them with your fingers before adding to the pan.
- Herbs: Dried thyme and dried oregano.
- Salt and ground black pepper.
Optional ingredients:
- Paprika: I use this mainly for color. You can skip it with no noticeable loss of flavor.
- Celery. I use it just as often as I don't. You can skip it if you don't have it and you will still get great results.
- Fresh herbs: Use chopped parsley or oregano, if desired, for garnish.
How to make Greek Gigantes
1. Place dried large lima beans and water in the Instant Pot liner. Add a teaspoon of salt and, if you want, a bay leaf. See FAQs below for stovetop instructions.
2. Cook the beans for 25 minutes and allow pressure to release naturally. If short on time, force release 10 minutes after cooking has ended. Strain the beans and set aside.
3. Heat olive oil in a skillet or large saucepan with the garlic. Once the garlic takes on a light golden color add the onions and celery, if using. Season with salt and ground black pepper. Saute five minutes or until onions have softened.
4. Add the dried oregano and dried thyme. Mix.
5. Stir in the diced tomatoes or tomato puree and the tomato paste. Add paprika, if using.
6. Add two cups of water or vegetable stock. Mix well and bring to a boil.
7. Add the cooked lima beans to the pot and gently stir them in. Don't mash the beans, you want them whole in the final dish.
8. Bring the lima beans to a boil. Check seasoning and add more salt and pepper if needed. Turn off the stove.
9. Pour the lima beans mixture into a 4-quart or larger baking dish
10. Place in a preheated 350 degree Fahrenheit oven and bake 60-70 minutes or until the top is crusty. Garnish with fresh parsley or oregano, if desired, and serve hot, warm or at room temperature.
Recipe FAQs
To cook the lima beans on the stove, place the lima beans in a lare pot or saucepan. Cover with two inches of water, season with salt and add a bay leaf if desired. Bring to a boil, cover and cook 30 minutes over medium low heat or until the beans are tender. Add more water if the pot dries up at any point. Drain the beans before using.
Giant lima beans are traditional for this recipe but if you can't find them you can use regular lima beans.
Yes, assuming they are cooked, you can add them directly to the pot. If not, cook them in boiling water until they are tender before adding.
Storage instructions
- Refrigerate: Store the baked beans in the fridge for up to four days.
- Freeze: Place the gigantes in a freezer safe container or airtight container and freeze for up to three months.
- Reheat: Thaw, if frozen. Reheat in the oven or microwave.
More Greek inspired recipes
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Gigantes (Greek Lima Beans)
Equipment
- Large skillet or large saute pan
- 3 to 5 quart baking dish
Ingredients
- 1 pound dried large lima beans
- 1 tablespoon olive oil
- 6 cloves garlic (minced or crushed through a garlic press)
- 1 medium onion (diced)
- 2 stalks celery (optional, diced)
- 1 teaspoon thyme (dry)
- 1 teaspoon oregano (dry)
- 15 ounces diced tomatoes (can use pureed tomatoes)
- 2 heaping tbsp tomato paste
- 1 teaspoon paprika (optional)
- Salt and ground black pepper to taste
Instructions
- Rinse the dried large lima beans in plenty of water. Place the beans and five cups water in the Instant Pot liner. Add a teaspoon of salt and, if you want, a bay leaf. See recipe notes below for stovetop instructions.
- Cook the beans for 25 minutes and allow pressure to release naturally. If short on time, force release 10 minutes after cooking has ended. Strain the beans and set aside.
- Preheat oven to 350 degrees Fahrenheit/180 degrees Celsius.
- Heat olive oil in a skillet or large saucepan with the garlic. Once the garlic takes on a light golden color add the onions and celery, if using. Season with salt and ground black pepper. Saute five minutes or until onions have softened.
- Add the dried oregano and dried thyme. Mix.
- Stir in the diced tomatoes or tomato puree and the tomato paste. Add paprika, if using.
- Add two cups of water or vegetable stock. Mix well and bring to a boil.
- Add the cooked lima beans to the pot and gently stir them in. Don't mash the beans, you want them whole in the final dish.
- Bring the lima beans to a boil. Check seasoning and add more salt and pepper if needed. Turn off the stove.
- Pour the lima beans mixture into a 4-quart or larger baking dish
- Place in a preheated 350 degree Fahrenheit oven and bake 60-70 minutes or until the top is crusty. Garnish with fresh parsley or oregano, if desired, and serve hot, warm or at room temperature.
Recipe notes
- To cook the lima beans on the stove, place the lima beans in a lare pot or saucepan. Cover with two inches of water, season with salt and add a bay leaf if desired. Bring to a boil, cover and cook 30 minutes over medium low heat or until the beans are tender. Add more water if the pot dries up at any point. Strain the beans before using.
- Refrigerate: Store the baked beans in the fridge for up to four days.
- Freeze: Place the gigantes in a freezer safe container or airtight container and freeze for up to three months.
- Reheat: Thaw, if frozen. Reheat in the oven or microwave.
Pamela J McNab
Absolutely delicious. I made it with baby dried lima beans because that's what I had. I added a few sprinkles of hot pepper flakes but otherwise followed the recipe. (OK, OK so my garlic cloves were gargantuan but whatevs . . . ). I cooked one hour covered at 300 and another hour uncovered at 300 to give the flavors a little time to meld. Get yourself some crusty bread to go with it!