Monday, June 17, 2013

Greek Baked Beans - Gigantes

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Trust me, even  your non-dried bean liking family will love these beans.  I have received so many requests for these beans it totally amazed me.
The beans are just bursting with vegetables, onions and herbs, then we add in that amazingly healthy olive oil, the Mediterranean diet at its best...

They are literally a meal on their own, they really are!  I actually prefer them as a meal to be honest.  With a nice hunk of Feta cheese and a couple of slices of crusty bread?  I'm good to go!  

These would be perfect to bring to a picnic or potluck as well, since there is no dairy or meat in them.  They can be served warm, or at room temperature.  In other words, they're delicious!




One of the traditional ways these beans are served in Greece is to pair it with fish.  Which is what I paired it with for this night's dinner. I served them with a lightly pan fried Tilapia filet to which I then drizzled with an herb chimchurri sauce.  In Greece the sauce is called "Plaki".  I know right, see I told you I adopted you as Greeks!


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Ready for this very easy and delicious recipe?  Here we go;

Prep time: 35 minutes *see notes for beans*
Cook time: 60 -70 minutes
Yield: 6-8 servings

Ingredients: 
1lb (454 g) Large Lima beans
20 Oz (794 g) crushed tomatoes
1 medium onion, diced (or 4-5 green onions diced)
1 cup carrots, sliced or diced
1 cup celery, diced
1/2 cup fresh parsley, minced
2/3 cup olive oil
1-1/2 tsp salt
1/2-3/4 tsp black pepper
4-5 cups water

Directions:
*Notes: I personally always forget to soak the beans overnight, I have to confess.  So I usually use the quick soak method.  I pick through the beans, rinse them and place them in a medium stockpot.  To which I add enough water to cover the beans by about 2 inches. I then bring it to a nice boil, let it go for a few minutes.  Turn off heat and cover.  The beans should be ready in a few hours.

-Drain and rinse your beans and set aside.

-Pre-spray a 13 x 9 baking pan and set aside.  Preheat oven to 350F.

-In a large saute pan, add your olive and heat.  Add your onions and saute for a few minutes till they start to soften.  Add in your carrots and celery, saute for a couple more minutes.    

-Add the beans.  Stir to incorporate the vegetables and then add the crushed tomatoes.  Finally add your parsley, stir.



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-Pour your bean mixture into your baking pan and add 4 cups of water, mix gently to ensure all the beans have water.  You want the beans to have enough water to plump up and become absolutely delectable!!  

-Place the baking pan on a larger baking sheet and bake for 60 minutes uncovered, stirring every 30 minutes.  This should be the exact of amount of water needed.  However, oven's vary so, if you see that all the water has evaporated, taste a bean.  If it is plump and delicious the beans are ready.  If they still need to be cooked a little more, then add about 1/2-1 cup more water and bake for a little longer.   




That is it, how easy was that right?  I know.  The oven is doing all the work for you!!  I have not made these beans in the crock pot, maybe that should be my next experiment.  I would love to make them over the summer without heating up the house.
Served with a nice beef, lamb or chicken shish ke bob?  Oh yeah... Summer time at its best!


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Till next time!!

Dishin with Didi

14 comments :

  1. Thank you for this recipe sure have been wanting to make them

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    1. I hope you enjoy them as much as we do Jamie!! ♥

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  2. Replies
    1. Thank you sweetheart!! ♥ Very easy and seriously good eats!

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  3. Didi thats for sharing your recipes!! I Love this one!!

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    1. I know you and Jamie have been wanting this DeeDee, enjoy my friend!! ♥

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  4. Didi,
    Today I had lima beans on the brain.
    Just brought home some frozen ones.
    BF is taking a nutrition course (with my assistance of course) and lima beans are extremely nutritious. I didn't know that you could make a whole entree out of them! Looks like a rather inexpensive meal too.
    Can't wait to make it!

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    1. Wendy you can use frozen ones as well, absolutely no problem!! Less water obviously and less baking time!! ♥

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    2. Oh Didi, they are delicious! Made half a batch. Had to cook them longer. I can't pig out on them untill tomorrow after I have a blood test for phospherous and beans are high in phospherous.

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    3. Oh my goodness, yay!! *Didi doing the happy dance*. I have never worked with frozen limas, I wonder if they are harder to cook then the dried ones?

      I am so glad you like them Wendy, good luck on your blood test honey!! ♥

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  5. Looks so inviting Didi. I've never been a big fan of lima beans but this might be the secret I've been waiting for, plump them up in the oven with water so they don't dry out. You know I'll give these a try!

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    1. You gotta give it a whirl Linda dolly!! ♥

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  6. These look deslish!! Of all the beans, this is my fave...love those big butter beans too!!
    Going to try this one, it's healthy & beautiful!! Thanks honey!!

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    1. You are so very welcome my friend, I hope you enjoy them as much as we do! ♥

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