Gigantes (Greek Lima Beans) Recipe -
Gigantes (Greek Lima Beans) Recipe
  • READY IN 10 hr

Gigantes (Greek Lima Beans)

Recipe by  

"This is a family recipe. In Greek, it's called 'Gigantes' which translates as 'Giants.' Try to find the largest dried lima beans possible. My aunt adds small canned sausages, but I prefer this meatless. Serve with feta cheese and a crusty bread. You can also substitute 2 teaspoons parsley for the dill if you prefer."

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Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 50 mins

    10 hrs


  1. Place the lima beans in a large saucepan. Pour enough water to fill to 2 inches above top of the beans. Allow to soak overnight.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Place the saucepan over medium heat; bring to a boil; reduce heat to medium-low and simmer 20 minutes; drain. Pour the beans into a 9 x 13 baking dish. Add the tomatoes, olive oil, garlic, salt, and dill; stir.
  4. Bake in preheated oven for 1 1/2 to 2 hours, stirring occasionally and adding water if the mixture appears dry.
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Reviews More Reviews

Most Helpful Positive Review
Feb 18, 2009

WOW... This was such a great and tasty recipe... much better than expected... I love dill and that's why I made it plus I'm a vegetarian, so this was perfect for me. The flavor was REALLY good. Even my husband who doesn't like beans that much loved this recipe!!! The only changes I made were the following: * I cooked the beans for about 35 minutes instead of 20. * I used 1/4 cup of olive oil instead of 1 cup * I used 1 28-Ounce can of Muir Glen Organic Fire Roasted Crushed Tomato, and 4 garlic cloves instead of 2 (because I love garlic) THIS was sooooooooo YUMMY!!!!! I will be making this very often, even for parties!!! Thanks for posting!!

Most Helpful Critical Review
Jun 21, 2010

Perhaps I don't have the palate that other reviewers seem to have, but I found this recipe bland and oily.

Sep 10, 2009

I LOVE this recipe and can't seem to get enough of it. My husband and I had beans like this in Greece and I've been looking for a recipe for them ever since. This one is fabulous! I don't use nearly as much olive oil though--just a splash over the top, it really doesn't need it. Also, I usually just use canned beans because it's easier. Thanks so much for the recipe!

Jun 13, 2008

So tasty. I was trying to cut fat/calories, so I used chicken broth instead of olive oil. I know if it was exact I would give it 5 stars, so that's what I rate it. The chicken broth version was still great to me. It was such a lovely flavor combination.

Sep 02, 2008

When I went to the store, I bought an extra can of green lima beans because I thought the 16 oz. bag of dried lima beans didn't look like it would be enough to fill a 9x13 pan, but it was. I added a chicken boullion cube to the water when I was simmering the beans to give them a little more flavor, and I only added about 1/3 cup olive oil to reduce the fat. I used about 1 Tbsp fresh parsely instead of the dill. I baked them uncovered for 1 hr 30 min at 375, and did not need to add any extra liquid. I sprinkled feta cheese on top when I took them out of the oven. Everyone thought these were a good alternative to baked beans at the picnic I took them to. I like the recipe because it's really easy and does not involve much prep work.

Feb 02, 2009

Make it all the time. We love it. I use oregano along with the dill. And feta sprinkled on top is delicious. We like it with crusty bread to wipe up the last bits. Nice with grilled Greek or Italian sausages for a hefty winter-time comfort meal.

May 13, 2008

My husband really liked this recipe. I cooked the beans longer before adding the rest of the ingredients.

May 09, 2011

Very Good!!! I only used 1/3 cup of oil.


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  • Calories
  • 449 kcal
  • 22%
  • Carbohydrates
  • 40.4 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 27.5 g
  • 42%
  • Fiber
  • 11.8 g
  • 47%
  • Protein
  • 13 g
  • 26%
  • Sodium
  • 171 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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