Gigantes is the kind of dish that proves vegetables and beans don’t need help to feel complete. Large, creamy lima beans are slowly baked in a tomato-rich sauce with olive oil and herbs until everything melds into something deeply comforting. It’s food meant to be eaten slowly, often at room temperature, with bread to soak up every last bit of sauce.
In Greek kitchens, gigantes is both everyday food and celebration food. It shows up on family tables, in bakeries, and as part of shared mezze spreads. The ingredients are simple and affordable, but the result feels generous and grounding a reminder that nourishment doesn’t have to be complicated.
In the Let’s Veg lifestyle, gigantes represents confidence in plant-based staples. Beans, tomatoes, herbs, and olive oil come together to create a dish that satisfies without excess. It’s vegetables and legumes doing what they’ve always done best: feeding people well.
Gigantes - Greek Baked Lima Beans
Ingredients
Cooking Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat.
- Add onion and cook 6- 8 minutes, until soft.
- Add garlic and cook 30 seconds.
- Stir in crushed tomatoes, tomato paste, oregano, salt, and pepper.
- Simmer 5 minutes.
- Place cooked beans in a baking dish.
- Pour tomato sauce over beans and add water or broth.
- Stir gently to combine.
- Bake uncovered 60–75 minutes, stirring once, until sauce thickens and beans are tender and lightly caramelized on top.
- Finish with herbs, lemon juice, and olive oil.
- Serve warm or at room temperature with bread.