Gigantes (Greek Lima Beans)
This recipe has been passed down through generations in our family. In Greek cuisine, it goes by the name "gigantes," which means "giants." Seek out the biggest dried lima beans you can find. While my aunt includes petite canned sausages, I personally enjoy it as a vegetarian dish. It's best served alongside feta cheese and a hearty, crunchy bread.
Ingredients
- 1 (16 ounce) package dried lima beans
- 2 (16 ounce) cans chopped tomatoes with juice
- 1 cup olive oil
- 3 cloves garlic, chopped
- 1 teaspoon chopped fresh dill
- sea salt to taste
- 1 cup water, or as needed (Optional)
Instructions
- Place lima beans into a large saucepan and add enough water to cover by 2 inches. Soak for 8 hours or overnight.
- When ready to cook, preheat the oven to 375 degrees F (190 degrees C).
- Place the saucepan with beans and water over medium heat and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes.
- Drain beans; pour into a 9×13-inch baking dish. Add tomatoes, olive oil, garlic, dill, and salt; stir to combine.
- Bake in the preheated oven, stirring occasionally and adding water if the mixture appears dry, until beans are tender, 1 1/2 to 2 hours.
Nutrition
Calories: 449kcalCarbohydrates: 40gProtein: 13gFat: 28gSaturated Fat: 4gSodium: 171mgPotassium: 1181mgFiber: 12gSugar: 7gVitamin C: 11mgCalcium: 83mgIron: 6mg
Tried this recipe?Let us know how it was!