Description
This classic, rustic, hearty Greek Gigantes Beans recipe (which is vegan and gluten-free) is based on large white beans, tomatoes, vegetables, and herbs. If you can’t find gigantes beans, just use large lima beans.
Ingredients
- 2 cups dried gigantes beans (or large lima beans)
- 4 cups water
- 1 ½ tablespoons extra virgin olive oil (plus more for garnish)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 1 teaspoon fresh or dried oregano
- 1 teaspoon fresh or dried rosemary
- 1 teaspoon fresh or dried marjoram
- ½ teaspoon fresh or dried thyme (more for garnish, if desired)
- ¼ teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 5 cups water*
- 1/3 cup tomato paste
Instructions
- Place beans in a pot, cover with water and a lid, and soak overnight (8 hours). Drain the soaking water and set aside.
- In a large heavy pot or dutch oven, heat olive oil over medium heat. Add onion, garlic, and carrots and sauté for 5 minutes while stirring.
- Add oregano, rosemary, marjoram, thyme, black pepper, and salt (optional), stir and cook for an additional 2 minutes.
- Add soaked drained beans, 5 cups fresh water, and tomato paste.
- Cover, bring to a boil, reduce heat to medium-low and simmer for about 1 – 1 ½ hours, stirring occasionally, until beans are tender yet firm on the outside. *Add water to replace that lost to condensation, as needed. Should make a thick, stew-like consistency.
- Drizzle with olive oil and garnish with rosemary, if desired.
- Serve immediately.
Notes
Instant Pot Directions: Place all ingredients in the container of the Instant Pot. Press “Bean/Chili” setting. Cook according to manufacturer’s directions. Serve immediately.
Slow Cooker Directions: Place all ingredients in the container of the Slow Cooker. Cook on high for 4-6 hours or on low for 8-12 hours. Cook according to manufacturer’s directions. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 204
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 11 g
Hi. I made this and it was really good. I kept thinking about making it in the instant pot or slow cooker but just went stovetop this time. But I see you have instant pot and slow cooker methods in the recipe and am excited to use the slow cooker next time. So it’s the same amount of water no matter what method you use? Usually the slow cooker takes more water. Thanks.
This is a great question. For the Instant Pot, you use about 2 1/2 cups of liquid for every cup of dried beans. That’s because when you rehydrate beans by soaking them, you are adding some water content to the beans (even after draining them), but then it takes less liquid to cook as it is all sealed into the Instant Pot, unlike over the stove, so it kind of balances out in this recipe. This measurement should accommodate the Instant Pot recipe quite well. Let me know if it works well for you!
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