Gigantes (Greek Lima Beans)

Greek gigantes in a bowl with oregano garnish.

5 from 168 votes

Gigantes (Greek Lima Beans)

This simple but stunning Greek style dish of gigantes plaki, buttery lima beans baked in a rich 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 flavor and it's so easy to make!

Prep Time15

Cook Time1 45

Total Time2

Course: Side Dish

Cuisine: Greek

Diet: Gluten Free, Vegan, Vegetarian

Keyword: Gigandes, Gigantes, Gigantes Plaki, greek gigantes recipe, Greek Lima Beans

Servings: servings

Calories: 101kcal

Author: Vaishali · Holy Cow Vegan

Cost: $4.40 per recipe/$0.55 per serving

Equipment

Large skillet or large saute pan
4-quart or larger 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 dried thyme
1 teaspoon dried oregano
15 ounces diced tomatoes (can use pureed tomatoes)
2 heaping tbsp tomato paste
1 teaspoon paprika (optional)
Salt and ground black pepper to taste
5 cups water (for cooking the beans)
2 cups water or vegetable stock (for the sauce)
1 bay leaf (optional, for cooking the beans)
Fresh parsley or oregano (for garnish, optional)

US Customary - Metric

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 on high pressure for 25 minutes and allow pressure to release naturally, or release the remaining pressure after 10 minutes. 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.

Notes

Allow additional time for the Instant Pot to reach pressure and for pressure release. The cook-time estimate includes pressure cooking, preparing the sauce and baking.

Stovetop beans: Place the lima beans in a large pot and cover with water by two inches. Season with salt and add the optional bay leaf. Bring to a boil, cover and simmer until tender, checking after 30 minutes and adding water as needed. Drain before using. Timing depends on the beans and may be longer.

Use a baking dish with a capacity of at least 4 quarts.

Nutrition