Greek Big Beans

Dive into the heart of Mediterranean comfort food with this authentic Greek Big Beans recipe, a wholesome and flavorful dish featuring tender butter beans (or gigantes beans) baked in a rich tomato sauce infused with garlic, onion, and aromatic herbs like oregano and thyme. This plant-based classic combines the slow-simmered goodness of sautéed vegetables, the depth of tomato paste, and a touch of sweetness from sugar, creating a perfectly balanced, melt-in-your-mouth experience. Ideal as a hearty main or side dish, it’s finished with a sprinkle of fresh parsley and pairs beautifully with crusty bread or your favorite Greek-inspired array. Packed with protein, vibrant colors, and big flavors, this is a must-try recipe for Mediterranean food lovers seeking a healthy yet indulgent meal.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 4

Ingredients

• 300 grams large dried butter beans (or gigantes beans)
• 80 milliliters olive oil
• 1 large onion, finely chopped
• 3 pieces garlic cloves, minced
• 1 medium carrot, finely diced
• 1 piece celery stalk, finely diced
• 400 grams canned crushed tomatoes
• 1 tablespoon tomato paste
• 200 milliliters vegetable stock
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 1 teaspoon sugar
• 0 as needed water (for soaking and boiling the beans)

Directions

Step 1

Rinse the dried beans thoroughly and place them in a large bowl. Cover with plenty of water and let them soak overnight (or for at least 8 hours).

Step 2

Drain and rinse the soaked beans, then transfer them to a large pot. Cover with fresh water and bring to a boil. Reduce the heat and simmer for 60–80 minutes, or until the beans are tender but not falling apart. Drain and set aside.

Step 3

Preheat your oven to 180°C (355°F).

Step 4

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.

Step 5

Add the minced garlic, diced carrot, and diced celery to the skillet. Cook for another 3–4 minutes until the vegetables begin to soften.

Step 6

Stir in the tomato paste, crushed tomatoes, sugar, oregano, thyme, salt, and black pepper. Mix well to combine.

Step 7

Pour in the vegetable stock and bring the mixture to a simmer. Let it cook for 8–10 minutes to allow the flavors to meld.

Step 8

Transfer the cooked beans into a large baking dish. Pour the tomato sauce mixture over the beans and gently mix to coat.

Step 9

Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20 minutes until the sauce thickens and the top is slightly caramelized.

Step 10

Remove the baking dish from the oven and let the beans cool slightly. Sprinkle with fresh parsley before serving.

Step 11

Serve warm with crusty bread or as a side dish to your favorite Greek meal.

Nutrition Facts

Serving size	1664.4 grams (1664.4g)

Amount per serving	% Daily Value*
Calories	1584

Total Fat 81.70g	105%
Saturated Fat 12.70g	64%
Polyunsaturated Fat 7.80g
Cholesterol 0mg	0%
Sodium 4747mg	206%
Total Carbohydrate 173.30g	63%
Dietary Fiber 40.50g	145%
Total Sugars 44.50g
Protein 51.00g	102%

Vitamin D 0IU	0%
Calcium 507mg	39%
Iron 14mg	79%
Potassium 4419mg	94%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 12.5%

Carbs: 42.5%