Photo: Becky Luigart-Stayner; Styling: Katie Stoddard
8 servings (serving size: about 1 cup)

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.

How to Make It

Step 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.

Step 2

Preheat oven to 325°.

Step 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.

Ratings & Reviews

Stacey1vg's Review

July 01, 2014
Dummy me didn't read all the recipe and didn't see how long this took. I cut the time by cooking the beans in the pressure cooker which cut bean cooking time down to 30 min with no soak. I couldn't find giante or large lima beans so I used great northern. I used the dried dill two teaspoons. I wonder it the one person didn't notice the dried was tsp and not tablespoon. Or maybe really strong dill but mine was fine. Other than that it was exact. So delicious. It' makes a lot for two so next time I think I'm going to make up to the point of the oven divide it up and freeze half for another time.

greyout's Review

January 13, 2013

MKHaynes's Review

September 12, 2011
I love this recipe! I make it per the instructions, with the dried herbs, and haven't had any problems. Super delicious lunches for the whole work week!

katiemax's Review

June 23, 2010
I make these all the time! I never use celery, but instead double the carrots. Definitely use fresh herbs for this recipe. YUM!

Mamasue60's Review

March 05, 2009
Adapted ingredients with an Italian twist. Reduced vegetables (onion, celery and carrots) to 1/2 cup each; eliminated dill and added romano cheese grated over top before serving. I didn't need all the bean water as stated in the recipe. I love these beans and will make them again and again. This dish kind of reminds me of an mock gnocchi dish.

karenoel's Review

December 06, 2008
I used the dried dill as listed in the recipe. The dill completely overwhelmed this dish. I tasted it before it was added and thought it was good. I'll probably try this again and cut down on the dill by about 75%.