GIANT BEANS SIMMERED IN TOMATO SAUCE WITH OLIVE OIL AND HERBS

Gigantes beans, often called elephant beans or white runner beans, are native to Greece. These large, creamy white beans have a slightly sweet flavor and a rich, almost meaty texture. Because of that, they hold up beautifully in traditional dishes like baked beans, stews, and simple salads.

They have been a staple in Greek cooking for centuries and are especially associated with the region of Kastoria in northern Greece, where they’ve been cultivated for thousands of years. In many ways, they represent the heart of Greek home cooking – simple ingredients, treated with care, and turned into something deeply satisfying.

Nutritionally, beans are a powerhouse. They’re high in protein and fiber, rich in iron and potassium, and naturally low in fat. They’re also packed with antioxidants, making them as nourishing as they are filling.

One of the most traditional ways to prepare gigantes is baked in a tomato-based sauce. The combination of the creamy beans with the tangy, savory tomato creates a dish that’s both hearty and comforting. As it cooks, everything comes together into something greater than the sum of its parts.

These beans are available online and are often labeled as Corona beans. If you can’t find them, any large white bean will work well as a substitute.

One thing that surprises people about dishes like this is the amount of olive oil used. It may seem like a lot, but it’s essential to the final result. The oil blends with the tomato, herbs, and bean starches as it bakes, creating a rich, velvety sauce that coats every bite. In traditional Greek cooking, olive oil isn’t just added for flavor – it’s what gives the dish its body and depth.

If you prefer to skip the tomato, you can cook gigantes simply with olive oil and herbs. Done this way, they become incredibly creamy and satisfying. Proof that even the simplest preparation can be something special.

The next recipe is one of my favorite ways to make them.

Here’s the recipe:

Gigantes – Greek Giant Beans in Tomato Sauce

GIANT BEANS SIMMERED IN TOMATO SAUCE WITH OLIVE OIL AND HERBS

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Prep Time 8 hours hrs

Cook Time 3 hours hrs 5 minutes mins

Servings: 8 servings

Ingredients Equipment Method

Ingredients

  

• 1 pound dried gigantes beans
• 3 teaspoons salt
• 1 tablespoon red wine vinegar
• 1 1/4 cups extra-virgin olive oil
• 1 tin of anchovies chopped with oil
• 1 large shallot minced
• 4 cloves garlic minced
• 24 oz bottle of tomato passata or can of crushed tomatoes
• 3 carrots diced
• 1/4 cup fresh sage shopped
• black pepper
• Feta

Equipment

• 1 Large Pot

Method

 

1. Soak the beans 6 hours in water that’s a few inches over the beans. Drain the beans, add to pot with salt, a spoon of vinegar, and a cup of olive oil. Add water to
   1 pound dried gigantes beans, 3 teaspoons salt, 1 tablespoon red wine vinegar, 1 1/4 cups extra-virgin olive oil
2. Add water to about 2 inches above the top of the beans. Bring them to a boil for 10 minutes. Then turn down to a simmer and cover with a lid. Check often and add water if it goes below the level of the beans. Cook for up to 2 hours. they are ready when they are soft and creamy but hold their shape..
3. In a skillet over medium heat, add 1/4 cup of olive oil. Add the shallot and the anchovy with the oil. Cook until the shallot gets translucent. Add the garlic and cook for 30 seconds or so. Add the tomato pasta, carrots, the sage, and pepper. Sauté for about 10 to 15 minutes to let the flavors meld.
   1 tin of anchovies, 1 large shallot, 4 cloves garlic, 24 oz bottle of tomato passata, 3 carrots, 1/4 cup fresh sage shopped, black pepper
4. Once the sauce is ready, add the sauce to the beans and let simmer until you are ready to eat.
5. When serving, top with some feta.
   Feta

This dish is commonly served with:
• crusty bread
• Greek cabbage salad
• olives and feta

OPA!