Serves 8
Photo by Kate Lewis
These vegan gigantes beans in tomato herb sauce are the best pot of beans you will ever make. This is a classic Greek home-style dish aka Gigantes Plaki. Beans baked in olive oil, tomatoes, and herbs until they’ve soaked up everything around them. The sauce is fragrant with garlic, onion, a little carrot, oregano, thyme, and fresh mint, and that last one is what makes it taste so special, I think. You get this intensely savory tomato situation that the beans just drink up in the oven, finishing with a slightly dry top that gives the whole thing some character. It’s humble food but it shouldn’t be humble because it is so very good.
Gigantes are extra-large white lima beans. The name is Greek for “giants,” which tracks. If you can find them at a Mediterranean grocery, grab them. When baked, they turn tender and creamy inside, almost like potatoes, while still holding their shape. Cannellini beans can sub in, but it’s a different experience. Smaller, softer and less dramatic. Still good, of course, just not the same.
The beans need at least 8 hours of soaking, so plan ahead. Start them the night before and the rest of the recipe takes care of itself. This is a hearty meal alongside rice, roasted potatoes, soft polenta or crusty bread, and it’s one of those dishes that’s better the next day once the flavors have had time to settle.
This recipe is originally from Veganomicon.
VEGAN GIGANTES BEANS RECIPE FAQ
Where do I find gigantes beans? Mediterranean or Middle Eastern grocery stores are your best bet. Sometimes you’ll find them at Whole Foods or a well-stocked natural foods store. If all else fails, they’re easy to order online.
Can I use canned beans instead of dried? Not really, no. The long simmer before baking is part of what gets the beans to that creamy, potato-like texture. Canned beans will turn to mush before the sauce has time to do its thing.
What can I substitute for gigantes? Cannellini beans are the closest sub. They’ll work but they’re smaller and softer, so the texture won’t be quite as dramatic. Still delicious.
Can I make this ahead of time? Oh yeah. This is one of those dishes that’s even better the next day. The beans keep drinking up the sauce overnight and everything deepens. Make it the day before and just reheat gently.
If you like this bean recipe, try more bean recipes:
Gigantes Beans in Tomato Herb Sauce
Ingredients
For The Beans:
- 1 pound dried extra-large white lima beans soaked for at least 8 hours
- 4 bay leaves
For The Sauce:
- 1/4 cup olive oil plus more for Dutch oven
- 4 cloves garlic minced
- 1 medium yellow onion chopped finely
- 1 small carrot shredded
- 1 28-ounce can diced or crushed tomatoes
- 2 teaspoons red wine vinegar
- 2 tablespoons tomato paste
- 1 tablespoon pure maple syrup or agave nectar
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 1 1/2 teaspoons salt
- Pinch of freshly grated nutmeg
- Freshly ground black pepper
- 1/4 cup finely chopped fresh parsley
- 3 tablespoons finely chopped fresh mint
Instructions
- Soak the beans in plenty of water for at least 8 hours. Overnight is great.
- Drain and rinse the soaked beans and place them in a large pot with 2 quarts of cold water and the bay leaves. Cover, bring to a boil, then lower the heat to medium. Simmer for 30 minutes, until tender but not fully cooked — the interior of the beans will still be grainy. Skim off any foam that collects while the beans are cooking. Reserve 1 cup of the bean cooking liquid and drain the rest. Keep the bay leaves with the beans for now.
- While the beans are cooking, preheat the oven to 375°F.
- Lightly oil a 4-quart Dutch oven or casserole dish. In the Dutch oven or a separate large saucepan, heat the garlic and oil over medium heat until the garlic starts to sizzle. Add the onion and stir until translucent and softened, 3 to 4 minutes. Add the carrot, stir, and cook for another minute. Add the tomatoes, reserved bean cooking liquid, vinegar, tomato paste, maple syrup, oregano, thyme, salt, and nutmeg. Stir and bring to a boil, then lower the heat and cook for 10 to 12 minutes to reduce the sauce a little. Taste and season with pepper and more salt if needed. Stir in the beans, parsley, and mint.
- Transfer to the prepared casserole dish if not already using the Dutch oven. Cover and bake, stirring occasionally, for 30 minutes, until the beans are tender and creamy inside. Uncover and bake for an additional 10 to 15 minutes to reduce the sauce a bit and give the beans a slightly dry finish. Remove from the oven, discard the bay leaves, and serve.
