Baked Gigantes in Tomato Sauce

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 325
  • Calories from fat: 20%
  • Fat: 7.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 0.8g
  • Protein: 15g
  • Carbohydrate: 52.1g
  • Fiber: 14.5g
  • Cholesterol: 0.0mg
  • Iron: 5.5mg
  • Sodium: 643mg
  • Calcium: 112mg

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

  1. 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.
  2. Preheat oven to 325°.
  3. 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.
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