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Greek gigantes served in off-white bowl.
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5 from 160 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 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: Greek
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 101kcal
Author: Vaishali · Holy Cow Vegan

Equipment

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
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 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.

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.
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.
 

Nutrition

Calories: 101kcal | Carbohydrates: 16g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 433mg | Fiber: 4g | Sugar: 3g | Vitamin A: 369IU | Vitamin C: 21mg | Calcium: 53mg | Iron: 3mg