Gigantes

0 0
Gigantes

Share it on your social network:

Or you can just copy and share this url

Ingredients

500 gr gigantes beans Lima beans
2 Bay Leaves
1 Onion
2 spring onions
1 clove of garlic
2 Carrots
1 Red Peppers
70 gr Olive Oil
1 tablespoon tomato paste
50 gr White Wine
400 gr canned chopped tomatoes
¼ bunch Parsley
Salt and pepper
4-5 sprigs thyme only the leaves
300 gr Water
  • Medium

Ingredients

Directions

Share

Gigantes is a traditional Greek dish that is not only very enjoyable but also healthy. It is known in English as giant baked beans. The name gigantes comes from the Greek word for giants, hence giant beans. Gigantes is a delicious vegan dish, usually served as part of a meze (side dish) or as a main course.

Below is the recipe that I used to make this delicious Greek dish. 

How to Make Gigantes:

  1. Soak the gigantes (Lima beans) in water for 8-10 hours or overnight.
  2. Place a pot over medium to high heat.
  3. Add the beans and bay leaves and boil for 1 hour until they soften.
  4. Preheat the oven to 180°C (350°F) fan.
  5. Finely chop the onion, thinly slice the garlic, slice the spring onions into rounds, chop the carrots into slices, and dice the red pepper.
  6. Place a pan over medium to high heat. Add 2 tablespoons olive oil and sauté the vegetables for 3-4 minutes.
  7. Add the tomato paste and sauté for 2 minutes.
  8. Add the wine. Allow it to evaporate and add the chopped tomatoes. Stir with a wooden spoon.
  9. Remove from the heat and transfer the contents of the pan to a baking dish.
  10. Add the finely chopped parsley, thyme, salt, pepper, remaining olive oil, and water.
  11. Stir with a wooden spoon, cover with aluminum foil, and bake for 1 hour 20 minutes.
  12. Then remove the foil and bake for another 10-25 minutes, until light golden.

 

Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Soutzoukakia
previous
Soutzoukakia
Dolmades
next
Dolmades (Stuffed Vine Leaves)
Soutzoukakia
previous
Soutzoukakia
Dolmades
next
Dolmades (Stuffed Vine Leaves)