Gigantes: Greek Giant Baked Beans
Perfect for autumn and winter, this classic Greek dish is both easy to make and delicious. No need for the tinned versions or waiting for your next trip to a Greek restaurant!
Servings Prep Time
8serves 15minutes
Cook Time Passive Time
45minutes in the oven 30-40on stove
Servings Prep Time
8serves 15minutes
Cook Time Passive Time
45minutes in the oven 30-40on stove
  1. Optional step: Soak your beans overnight if you prefer. Make sure the beans are well covered in water. Drain and rinse the beans.
  2. Put the beans in a large pot and fill the pot with water until the water is about one and half inches above the beans. Bring to a boil then simmer until the beans are tender, about 30-40 minutes. Test three beans by gently squeezing them. If you’ve soaked your beans beforehand, check around the 20 minute mark onwards. The beans should not feel mushy. Drain the beans in to a colander and let them sit while you prepare the veggies.
  3. Preheat your oven to 180C (or the ‘moderate’ setting).
  4. In the same pot, heat the 1 tablespoon of olive oil. Sautee the carrots, onion and celery until tender on a medium heat.
  5. Add the drained beans to the veggie mixture in the pot. Sprinkle over the paprika and stir gently.
  6. Put the 500ml of passata in a large jug and add enough water to make one litre. Stir the tomato-water mixture and mix it in with the beans and veggies.
  7. Add another litre of water to the beans and veg and stir gently. Add in the salt, chopped dill and optional 2 tablespoons of olive oil. It will look like a very runny watery soup– don’t despair!
  8. Mix everything well then pour in to a large baking dish or casserole dish. Add pepper to taste if you like or more salt. Cover the dish tightly with foil and cook for about 40 minutes, checking at the half hour mark.
  9. Remove the foil and cook for another ten minutes. Keep an eye on the level of liquid in the beans. You don’t want them to dry out!
  10. Remove from the oven when the beans are to your liking– either with a fair bit of sauciness or more a thick stew. Keep in mind the mixture thickens more the next day.
  11. Serve the gigantes on their own, or with thick chunks of bread.
Recipe Notes

I’ve listed 30┬áto 40 minutes as the passive cooking time– this is for the beans cooking on the stove before they go in the oven.

If you don’t like dill, add in a little chopped flat leaf parsley to your liking.

If you are oil-free, sautee the veggies in some broth or water.

If you want more of a garlic flavour, add a large clove of finely chopped garlic to the pot when you sautee the veggies.

Some people like to pre-cook the beans with a dried bay leaf in the water.

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