Rating: 3.5 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

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.

Cinda Chavich
Recipe by Cooking Light March 2004

Gallery

Credit: Becky Luigart-Stayner; Styling: Katie Stoddard

Recipe Summary

Yield:
8 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

325 calories; calories from fat 20%; fat 7.3g; saturated fat 1g; mono fat 5g; poly fat 0.8g; protein 15g; carbohydrates 52.1g; fiber 14.5g; cholesterol 0mg; iron 5.5mg; sodium 643mg; calcium 112mg.
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