Gigantes (Greek Lima Beans)
Hearty Greek baked lima beans slow-cooked with tomatoes, olive oil, garlic, and fresh dill — a classic mezze or vegetarian main.
- 600
- min
- 8
- servings
- ~480
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
Put the lima beans into a large pot and cover with water by about 2 inches. Let them soak for 8 hours or overnight.
- 2
When you're ready to cook, heat the oven to 375°F (190°C).
- 3
Set the pot of beans over medium heat and bring to a boil. Lower the heat and let them simmer gently for 20 minutes.
- 4
Drain the beans and transfer them to a 9x13-inch baking dish. Mix in the tomatoes, olive oil, garlic, dill, and salt until evenly combined.
- 5
Bake in the heated oven, stirring from time to time and splashing in water if the dish looks dry, until the beans are completely tender, about 1½ to 2 hours.
Allergens
None of the 14 tracked allergens according to the catalog's ingredient data.
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
