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I've always loved this Greek meze, and recently had a wonderful version similar to this in San Francisco. The gigantes bean (pronounced yee-gahn-tes) has been grown in the Kastoria region of Greece since the 17th century. Like California has the American Viticultural Area (AVA) wine-growing regions, the gigantes has a Protected Geographical Indication (PGI) - that's one important bean! Serve with bread and a salad for a main dish. For a vegan version, simply omit the feta.
156
103.59375
156
103.59375
156
103.59375
156
103.59375

Gigantes

May 19, 2013

30 min or less active, appetizer, fall, gluten-free, main, side, spring, summer, vegan, winter

I've always loved this Greek meze, and recently had a wonderful version similar to this in San Francisco. The gigantes bean (pronounced yee-gahn-tes) has been grown in the Kastoria region of Greece since the 17th century. Like California has the American Viticultural Area (AVA) wine-growing regions, the gigantes has a Protected Geographical Indication (PGI) - that's one important bean! Serve with bread and a salad for a main dish. For a vegan version, simply omit the feta.
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Information

Servings: 10
Time: About 15 minutes active; 1 hour 45 minutes total (plus soaking beans overnight)
Price: About $11.65 total; $1.17 per serving
Nutrition (per serving):
Calories: 235.9
Protein: 12.8g
Fat: 4.4g
Saturated fat: 2g
Carbohydrates: 38.5g
Fiber: 10.6g
Sodium: 513.6mg
Cholesterol: 10mg
High In:
Good Source:
Low In:

Ingredients

  • 1 lb dried gigantes or large lima beans, rinsed
  • 2 cups vegetable broth
  • 1 Tbsp EVOO
  • 1 onion, chopped
  • 3 carrots, chopped
  • 3 celery, chopped
  • 6 garlic cloves, minced
  • 28 oz canned crushed tomatoes
  • 1/4 cup fresh oregano, chopped
  • 1 1/2 Tbsp fresh thyme, chopped
  • 1 Tbsp sugar
  • 1 tsp SnP, each
  • 3 Tbsp parsley
  • 4 oz feta, crumbled

Preparation

  1. Soak beans in broth overnight. Do not drain.
  2. In a large pot, heat EVOO over medium heat. Add onion, carrots, celery and garlic, and sauté 5-7 minutes, until soft.
  3. Add beans with broth, tomatoes, oregano, thyme, sugar, and SnP. Cover and cook on low for 30 minutes.
  4. Meanwhile, heat oven to 350 degrees. Add bean mixture to a 9" x 13" casserole dish (it'll be liquidy), and bake for one hour.
  5. Spoon the beans and sauce out into a bowl, and sprinkle parsley and feta over top.

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