The first time I tried a version of Gigantes, it was at Stella’s, an amazing Greek restaurant in Richmond. (If you’re in the area and you haven’t gone yet, you must go.) Ever since I tried them, I kept thinking I should try making them but honestly, I had trouble finding the beans! They’re a little hard to find because they go by a lot of different names. Sometimes they’re called “large butter beans” sometimes they’re “giant lima beans” but basically you’re looking for really big white beans. Clear as crystal, right? (Here’s the kind I found at Kroger’s.)
The good news is, finding the beans is literally the hardest part of this recipe. The rest is simple! These easy baked Gigantes are literally the easiest weeknight side dish or vegetarian main dish.
- 1 15oz can large butter beans
- 1 15oz can diced tomatoes
- 3 tbsp olive oil
- ½ tsp dried dill
- ¼ tsp dried parsley
- salt + pepper to taste
- Preheat the oven to 425
- In an oven-safe dish, combine the beans, diced tomatoes, olive oil, dill, parsley, and salt and pepper.
- Stir gently to combine.
- Bake in the oven for 25 minutes.
- Remove from the oven and let cool for 5-10 minutes.
- Serve with additional dill or feta. Eat with a spoon or with crusty bread.
Our small group bible study just started up again for the fall season and we do a potluck style dinner together. Across the group we have someone that is gluten free, someone that is allergic to dairy, and me, a vegetarian. Needless to say, it can be a little tricky to think of a dish that satisfies all those restrictions, but this one nails it! If you’re not avoiding dairy, you can add a little feta on top.
Personally, I liked it best just plain and simple! It’s especially good with a chunk of crusty bread on the side. That way you can get every drop of the sauce!