Greek Gigantes Recipe

4.41 from 531 votes

Discover the wonders of Greek Gigantes - giant beans that transform into a culinary delight! Slow cooked in a luscious tomato sauce, these creamy, tender beans pair perfectly with toasted crusty bread. Definitely, a sumptuous vegetarian feast!

Prep Time10

Cook Time8

Total Time8 10

Course: Side Dishes

Cuisine: Greek

Diet: Gluten Free, Dairy Free, Vegan, Vegetarian

Servings: servings

Calories: 342kcal

Author: Linda

Equipment

Ingredients

1 pound dry gigantes beans soaked overnight
2 medium yellow onions peeled and chopped
4 cloves garlic peeled and smashed
2 14.5-ounce cans no-salt-added diced tomatoes
2 cups vegetarian chicken broth or water
2 bay leaves
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon sugar
2 tablespoons extra virgin olive oil
Crusty bread black pepper, and more olive oil for serving

Instructions

Soak the beans overnight. (If you forget this step, see my tips below on how to work around that).
After soaking, place the beans in a pot and cover them with fresh water. Bring them to a boil and let them boil for at least 30 minutes. Drain and rinse the beans.
Next, place all the ingredients in the bowl of a large slow cooker. Cook for 2-3 hours on high or 4-6 hours on low. Taste and add more salt, if needed.
Finally, serve with toasted crusty bread. Garnish with freshly ground black pepper and a drizzle of olive oil. I also love serving these beans by placing a slice of toasted crusty bread in the bottom of a bowl and then ladling the beans and sauce on top. Alternatively, have a bowl of beans and spoon some on top of toasted bread to add a little crunch!

Video

Notes

If you forget to soak the beans or don't have time, you can usually get away with adding an extra hour (on high) or two (on low) to the cook time.

Storage Info:

Greek Gigantes can be stored in an airtight container in the refrigerator for up to 5 days. They freeze well too; place them in a freezer-safe container, and they will keep for about 3 months. To reheat, simply thaw in the fridge if frozen and then warm in a saucepan over medium heat. Then, add a little water or broth if needed to maintain consistency. Alternatively, you can reheat them in the microwave, stirring occasionally to ensure even warming.

Nutrition