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Gigantes (Greek Lima Beans)

Gigantes (Greek Lima Beans)


"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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10 h servings 449 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 53
  1. 65 Ratings

Most helpful positive review

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. ...

Most helpful critical review

Flavor is great, but have trouble getting beans the right consistency. Lots of floating skins after an all night soak; tend fall apart and get mushy after cooking for full length of time-- end ...

Most helpful
Most positive
Least positive

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. ...

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 ne...

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 ...

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 ad...

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 o...

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


Just made this and it is so tasty!! I read some reviews that say it came out oily or the beans were still hard..I think it should be added that that beans need to be stirred a couple of times as...

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

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