Calliope's Real Greek Food

cooking & stories in my Brooklyn kitchen

Baked Greek giant beans

{gigantes sto fourno}

#Vegetarian #Vegan #Glutenfree

Eat beans at least twice a week. By applying this rule, you are one step closer to the ancient Greeks! Legumes are very popular in Greece. It is the food of the poor and the main source of protein during long fasting periods. Like most ‘ladera’ dishes, baked Greek giant beans are best served at room temperature with feta cheese & bread.

Preparation Method

  1. Soak the beans in water and baking soda, the night before
  2. The next day, rinse and strain the beans and boil them for about 40mins
  3. Preheat the oven to 400F
  4. In the meantime, heat half a cup of the olive oil in a deep pan and sauté the onions, garlic & celery
  5. Add the sugar, the tomatoes, the parsley, salt & pepper (and paprika, if using)
  6. Let this mixture boil for 10 minutes
  7. Strain the beans as soon as they are soft and place them in a roasting pan; add the vegetables mixture, the remaining olive oil and one cup of water
  8. Bake for 45 minutes at 400F


-       1pound giant lima beans  

-       1 tsp. baking soda

-       1-2 onions, sliced

-       5-6 cloves of garlic, sliced

-       1 cup extra virgin olive oil

-       1 – 2 celery stalks, chopped

-       1.5 pounds diced tomatoes (or 1 can diced tomatoes or tomato pure)

-       1 tbsp. sugar

-       salt & freshly ground pepper

-       ½ bunch parsley, chopped

-       a pinch of paprika (optional)

Preparation Time: 15 minutes

Cooking Time: 90 minutes

Serves: 6