Greek Baked Giant Beans in Tomato Sauce

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes, plus 12 hours soaking
• Cook Time: 2 hours 45 minutes
• Total Time: 15 hours 25 minutes, including soaking and resting

Quick Ingredients

• 1 pound dried Greek gigantes beans or large lima beans
• 10 cups water, divided, plus more for soaking
• 2 bay leaves
• 1/2 cup extra-virgin olive oil, divided
• 1 large yellow onion, finely chopped
• 6 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can crushed tomatoes, 28 ounces
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 3/4 teaspoons kosher salt, divided, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon granulated sugar
• 1/2 cup chopped fresh dill, divided
• 1/2 cup chopped fresh parsley, divided
• 1 tablespoon fresh lemon juice

Do This

• 1. Soak 1 pound dried giant beans in plenty of cold water for exactly 12 hours, then drain and rinse.
• 2. Simmer the beans with 8 cups fresh water and 2 bay leaves for 60 minutes, adding 1 teaspoon salt during the final 15 minutes; reserve 2 cups cooking liquid and drain.
• 3. Heat the oven to 325°F and warm 6 tablespoons olive oil in a large skillet or Dutch oven.
• 4. Sauté onion for 10 minutes, add garlic for 1 minute, then cook tomato paste for 2 minutes.
• 5. Add crushed tomatoes, seasonings, 1 1/2 cups reserved bean liquid, and half the herbs; simmer for 10 minutes.
• 6. Combine beans and sauce in a 9-by-13-inch baking dish, drizzle with remaining 2 tablespoons olive oil, cover, and bake for 1 hour 15 minutes at 325°F.
• 7. Uncover and bake 30 minutes more, then rest 20 minutes and finish with lemon juice, dill, and parsley.

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Why You’ll Love This Recipe

• Comforting and hearty: The giant beans turn creamy inside while the tomato sauce bakes down until thick, savory, and spoonable.
• Simple pantry-friendly ingredients: Dried beans, canned tomatoes, olive oil, onion, garlic, and fresh herbs create a deeply flavorful dish without complicated techniques.
• Great warm or room temperature: This is perfect as a vegetarian main, a generous side, or part of a Greek-style mezze spread.
• Make-ahead friendly: The flavors deepen beautifully overnight, so leftovers are often even better the next day.

Grocery List

• Produce: 1 large yellow onion, 6 garlic cloves, 1 bunch fresh dill, 1 bunch fresh parsley, 1 lemon
• Dairy: None
• Pantry: 1 pound dried Greek gigantes beans or large lima beans, extra-virgin olive oil, 1 can crushed tomatoes, tomato paste, bay leaves, dried oregano, crushed red pepper flakes, kosher salt, black pepper, granulated sugar

Full Ingredients

For the Beans

• 1 pound dried Greek gigantes beans, elephant beans, or large lima beans
• Cold water, enough to cover the beans by at least 3 inches for soaking
• 8 cups fresh water, for simmering
• 2 dried bay leaves
• 1 teaspoon kosher salt, added during the final 15 minutes of simmering

For the Tomato, Olive Oil, and Herb Sauce

• 1/2 cup extra-virgin olive oil, divided
• 1 large yellow onion, finely chopped, about 1 1/2 cups or 225 grams
• 6 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can crushed tomatoes, 28 ounces
• 1 1/2 cups reserved bean cooking liquid
• 3/4 teaspoon kosher salt, plus more to taste
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon granulated sugar
• 1/4 cup chopped fresh dill, for baking into the sauce
• 1/4 cup chopped fresh parsley, for baking into the sauce

For Finishing

• 1 tablespoon fresh lemon juice
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• Additional extra-virgin olive oil, optional, for serving
• Crusty bread, optional, for serving

Step-by-Step Instructions

Step 1: Soak the giant beans

Place 1 pound dried Greek gigantes beans or large lima beans in a large bowl and pick through them, removing any small stones or broken beans. Rinse well, then cover with cold water by at least 3 inches. Soak at room temperature for exactly 12 hours. The beans will expand significantly, so use a bowl with plenty of room. After soaking, drain and rinse the beans well.

Step 2: Simmer the beans until just tender

Transfer the soaked and rinsed beans to a large pot. Add 8 cups fresh water and 2 bay leaves. Bring to a boil over high heat, then immediately reduce the heat to maintain a gentle simmer. Skim off any foam that rises to the surface. Simmer for 45 minutes, then stir in 1 teaspoon kosher salt and continue simmering for 15 minutes more, for a total simmering time of 60 minutes. The beans should be just tender but still hold their shape; they will finish cooking in the oven. Reserve 2 cups of the bean cooking liquid, then drain the beans and discard the bay leaves.

Step 3: Heat the oven and prepare the baking dish

Position a rack in the center of the oven and heat to 325°F. Choose a 9-by-13-inch baking dish or a wide, shallow oven-safe casserole that gives the beans room to bake in an even layer. A wider dish helps the tomato sauce reduce and become rich rather than watery.

Step 4: Build the tomato sauce base

While the beans are simmering or immediately after draining them, heat 6 tablespoons of the extra-virgin olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and 3/4 teaspoon kosher salt. Cook for exactly 10 minutes, stirring often, until the onion is soft, glossy, and lightly golden at the edges. Add the minced garlic and cook for 1 minute, stirring constantly so it becomes fragrant without browning.

Step 5: Deepen the tomato flavor

Add 2 tablespoons tomato paste to the onion and garlic mixture. Cook for exactly 2 minutes, stirring and pressing the paste into the oil, until it darkens slightly and smells sweet and savory. Stir in the crushed tomatoes, 1 1/2 cups reserved bean cooking liquid, dried oregano, crushed red pepper flakes, black pepper, granulated sugar, 1/4 cup chopped dill, and 1/4 cup chopped parsley. Bring the sauce to a gentle simmer and cook for 10 minutes, stirring occasionally. Taste and adjust with a small pinch of salt if needed.

Step 6: Combine the beans and sauce

Spread the drained beans in the baking dish. Pour the tomato sauce over the beans and gently fold everything together so the beans are evenly coated without being crushed. The sauce should come about halfway up the beans; if it looks very dry before baking, stir in an additional 1/4 cup reserved bean liquid or water. Drizzle the remaining 2 tablespoons extra-virgin olive oil evenly over the top.

Step 7: Bake low and slow until creamy

Cover the baking dish tightly with foil or a fitted lid. Bake at 325°F for exactly 1 hour 15 minutes. Remove the dish from the oven, carefully uncover it, and gently stir once from the edges toward the center. If the beans look dry at this point, add 1/4 cup reserved bean liquid or hot water. Return the dish to the oven uncovered and bake for exactly 30 minutes more, until the sauce is thick, glossy, and bubbling around the edges and the beans are creamy inside.

Step 8: Rest, finish, and serve

Remove the baked giant beans from the oven and let them rest for exactly 20 minutes. This resting time allows the sauce to settle and thicken. Stir in 1 tablespoon fresh lemon juice, then scatter the remaining 1/4 cup dill and 1/4 cup parsley over the top. Serve warm, at room temperature, or slightly chilled with crusty bread and an optional final drizzle of extra-virgin olive oil.

Pro Tips

• Use the biggest beans you can find: True Greek gigantes are ideal, but large lima beans work well and become beautifully creamy when baked.
• Do not skip the soaking: A full 12-hour soak helps the beans cook evenly and keeps the skins from staying tough.
• Keep the simmer gentle: A rolling boil can split the beans before they reach the oven. Gentle bubbling gives you tender beans that still look whole.
• Reserve the bean cooking liquid: It adds body and helps the tomato sauce cling to the beans better than plain water.
• Let the dish rest before serving: Gigantes plaki is meant to be thick and comforting, and the sauce becomes silkier after 20 minutes out of the oven.

Variations

• Add vegetables: Sauté 1 finely diced carrot and 1 finely diced celery stalk with the onion for a slightly sweeter, more rustic sauce.
• Make it spicier: Increase the crushed red pepper flakes to 1/2 teaspoon, or add 1 small minced fresh red chile with the garlic.
• Add a briny finish: Top each serving with 1 tablespoon chopped Kalamata olives or a few capers for a salty, mezze-style variation.

Storage & Make-Ahead

Store cooled baked giant beans in an airtight container in the refrigerator for up to 5 days. Reheat gently in a covered skillet over medium-low heat with 2 to 4 tablespoons water, or microwave individual portions until hot. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating. For make-ahead cooking, soak and simmer the beans up to 2 days in advance, then refrigerate the drained beans and reserved cooking liquid separately. You can also bake the full dish 1 day ahead, refrigerate it, and serve it warm or at room temperature after adding the fresh lemon juice, dill, and parsley.

Nutrition (per serving)

Calories: 415 kcal | Carbs: 49g | Protein: 16g | Fat: 19g | Saturated Fat: 3g | Fiber: 14g | Sugar: 10g | Sodium: 620mg | Cholesterol: 0mg