Gigantes Recipe

Inspect the beans and discard any stones or shriveled beans. Rinse thoroughly under cold water.

Place the dried giant lima beans in a large bowl and cover with cold water by at least 5 cm (2 inches). If using, stir in 1/4 tsp baking soda to help soften skins. Soak for 8–12 hours or overnight.

Drain and rinse the soaked beans. Transfer to a large pot and cover with fresh water (about 1.2–1.6 L). Bring to a gentle boil, skim any foam, then reduce to a simmer and add 1 tsp coarse salt. Simmer uncovered for 20–30 minutes until beans are beginning to soften but not fully cooked. Drain and reserve.

Sauté aromatics

Preheat the oven to 170°C (340°F). In a wide, ovenproof baking dish (or a Dutch oven) heat 4 tbsp olive oil over medium heat on the stovetop. Add the finely chopped onion and a pinch of salt. Sauté, stirring occasionally, until translucent and beginning to brown, about 8–10 minutes. Add the minced garlic and grated carrot and cook 1–2 minutes more until fragrant.

Build the sauce

Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize. Add the crushed canned tomatoes, 250 ml stock, 1 tsp dried oregano, 1/2 tsp dried thyme (if using), 1/2 tsp sugar, 1/4 tsp red pepper flakes (if using), 1.5 tsp salt and 1/2 tsp black pepper. Bring the mixture to a gentle simmer on the stovetop and cook 8–10 minutes to concentrate flavors and thicken slightly.

Combine beans and sauce

Add the par-cooked, drained beans to the sauce and stir gently to coat. Add additional stock or water if needed so the beans are mostly submerged (the liquid should come about two-thirds up the beans). Taste and adjust seasoning—add more salt, pepper, or sugar if needed.

Cover the baking dish tightly with a lid or foil. Transfer to the preheated oven and bake for 60–90 minutes, until the beans are very tender and the sauce has thickened. Check at 45 minutes: if liquid is evaporating too quickly, add a splash of stock and re-cover. If beans are still firm after 90 minutes, continue baking and check every 15 minutes.

Once beans are tender, remove from oven and stir gently. Taste and adjust seasoning. Stir in 1 tbsp lemon juice and 2 tbsp chopped fresh parsley and 1 tbsp chopped dill (if using). If using, sprinkle crumbled feta or mizithra on top or serve on the side. Drizzle with 1 tbsp extra-virgin olive oil before serving.

Serve warm or at room temperature as a main vegetarian dish with crusty bread, or as a meze alongside grilled meats. Leftovers keep refrigerated for 3–4 days and flavors improve after a day.