Baked Gigantes in Tomato Sauce

Baked Gigantes in Tomato Sauce Recipe
Photo: Becky Luigart-Stayner; Styling: Katie Stoddard
This recipe for gigantes (beans as big as your thumb) makes for a hearty vegetarian main dish. You can find the beans in Greek groceries—we found ours in a market that specializes in Mediterranean foods. Substitute large lima beans if you can't find gigantes.

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Nutritional Information

Calories 325
Caloriesfromfat 20 %
Fat 7.3 g
Satfat 1 g
Monofat 5 g
Polyfat 0.8 g
Protein 15 g
Carbohydrate 52.1 g
Fiber 14.5 g
Cholesterol 0.0 mg
Iron 5.5 mg
Sodium 643 mg
Calcium 112 mg

Ingredients

1 pound dried gigantes beans or large dried lima beans (about 2 1/2 cups)
1/4 cup extravirgin olive oil
3 cups chopped onion
1 cup chopped celery
1 cup finely chopped carrot
3 garlic cloves, minced
2 teaspoons dried oregano
1 (28-ounce) can crushed tomatoes, undrained
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh or 2 teaspoons dried dill
2 teaspoons honey
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
Cooking spray

Preparation

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans. Cover with water to 2 inches above beans, and bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender. Drain beans.

Preheat oven to 325°.

While beans cook, heat oil in a large nonstick skillet over medium heat. Add onion, celery, carrot, and garlic; cook 10 minutes, stirring occasionally. Stir in oregano and tomatoes; simmer 10 minutes. Stir in parsley, dill, honey, salt, and pepper. Combine the cooked beans and tomato mixture in a 3-quart casserole coated with cooking spray. Bake at 325° for 1 hour.

Note:

Cinda Chavich,

March 2004
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