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!
How fun are these Gigante beans! I’m obsessed with these large white beans. I remember eating these big beans on my trip to Athens, but I didn’t know the name and it took me a few years to remember them and look them up.
Okay, so about the Greek Gigantes, otherwise known as “Gigantes Plaki”, it’s a popular Mediterranean dish. The giant beans are a type of large white bean that is both huge in size and huge in flavor. You can find them on Amazon or substitute Lima beans.
I’m super lazy about beans, so I decided to make this a slow-cooker recipe. Just throw everything in, turn it on, and walk away. It’s so easy!
This is an intensely comforting and satisfying dish. You can serve it as a stew-like main course, as a side dish, or even as part of a spread of small plates or appetizers. Check out my collection of Greek recipes if you need some pairing ideas.
Table of Contents
Reasons to Love These Beans
- Greek Gigantes has a rich flavor and offers a delectable taste. It has a creamy texture that blends seamlessly into a hearty, aromatic tomato sauce.
- Greek Gigantes is a versatile meal. You can eat it as a main dish, side, or appetizer, fitting various meal settings and preferences.
- These beans are high in nutritional value. Packed with protein and fiber, it’s a plant-based option for a healthier choice.
- Their warm, stew-like quality provides a comforting and satisfying eating experience that is perfect for cozy meals.
- Eating Greek Gigantes is like a culinary experience in Greece. It also offers an authentic taste of Mediterranean cuisine.
Recipe Ingredients
- Dry Gigantes Beans: These large white beans are essential for their unique size and creamy texture.
- Yellow Onions: They add a foundational flavor that is essential for building the dish’s savory profile.
- Garlic: This adds a pungent, aromatic depth to the dish, enhancing its overall taste.
- Diced Tomatoes: They provide the rich, tangy base of the sauce.
- Vegetarian Chicken Broth or Water: This liquid is crucial for cooking the beans and creating a flavorful sauce.
See the recipe card for full information on ingredients and quantities.
Variations
- Beans Substitute: Replace Gigantes beans with cannellini beans to achieve a similar creamy texture and mild flavor. If cannellini beans are unavailable, you can also use large lima beans or elephant beans as substitutes.
- Fresh Tomatoes: Use fresh, ripe tomatoes instead of canned, chopped, and simmered, for a fresher, more garden-like flavor.
- Fresh Herbs Addition: Enhance the dish by adding fresh herbs like fresh parsley or dill. These herbs bring a vibrant, fresh flavor and add a beautiful green contrast to the creamy beans.
- Shallots for Onions: Substitute yellow onions with shallots for a slightly sweeter, more refined taste.
- Roasted Garlic: Use roasted garlic instead of raw for a milder, sweeter garlic flavor that blends seamlessly into the dish.
How to Make Greek Gigantes
Step #1: Soak the beans overnight. (If you forget this step, see my tips below on how to work around that).
Step #2: 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.
Step #3: Next, drain the beans and 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.
Step #4: 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!
Expert Tips
- Proper Soaking: Soak beans overnight to ensure they cook evenly and become perfectly tender. If you forget to soak your beans overnight, extending the cooking time by an extra hour on high or two hours on low can help.
- Slow Cooking: Cook on low heat for a longer duration. This allows flavors to meld and beans to cook without becoming mushy.
- Seasoning Balance: Be careful with salt. Start with less and adjust later, as beans can absorb salt differently.
- Check Consistency: If the sauce is too thick, add a bit more broth or water. If it is too thin, let it cook longer.
- Taste Testing: Regularly taste and adjust the seasoning as needed. The flavors should be robust and well-balanced.
Frequently Asked Questions
Yes, you can use a pressure cooker to reduce cooking time while still achieving tender beans.
The beans should be tender but not mushy, usually achieved in the suggested cooking time.
A slow cooker is recommended for ease and flavor development, but a stovetop works too.
Yes, though the texture may differ slightly, canned beans can be a time-saving option.
Cook the beans a bit longer, and they will release starches that naturally thicken and cream the sauce.
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.
More Delicious Bean Recipes That You Will Love
Greek Gigantes Recipe
RECOMMENDED PRODUCTS
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
Nutrition
So hearty and comforting, I couldn’t believe how flavorful the beans turned out.
I followed this recipe exactly – soaked the beans overnight, cooked them for 10″ after rinsing them and put them in the slow cooker for 14 hours and they were still very firm and nothing like the creamy gigante beans I’ve had. What could’ve gone wrong?
Hi PR,
It’s frustrating when a recipe doesn’t turn out as expected, especially after following the instructions carefully! There are a few possible reasons your beans didn’t reach the creamy texture you were aiming for:
Old Beans: If your dry gigantes beans are old, they can take much longer to cook, and sometimes, they may never soften completely. Beans that have been sitting on the shelf (or in storage) for too long lose moisture and require more cooking time. Unfortunately, it’s hard to tell how old beans are when buying them, but this is a common issue.
Hard Water: The minerals in hard water (especially calcium and magnesium) can interfere with the cooking of beans, making them tough. If you have hard water in your area, it might be worth trying filtered or bottled water for soaking and cooking the beans.
If 14 hours in a slow cooker still didn’t soften them, it’s possible that either more time or a higher temperature (if your slow cooker runs cool) could be needed.
Possible Fixes:
Pressure Cooking: If you encounter the same issue again, you could try using a pressure cooker or Instant Pot to fully cook the beans before adding them to the slow cooker.
Check Water Quality: Consider using filtered water for both soaking and cooking the beans.
Will the acid from the tomatoes keep the beans hard and not creamy and tender interiors?
Hi Raquel, these beans are tender and creamy, so the acid from the tomatoes don’t keep them hard.
Can I put carrots and celery in as well? When is it best to put them in so that they don’t turn out mushy?
Hi Zoe, you can put them in halfway though the cooking process and put them on top, this should keep them from getting mushy.