Name: Giant beans baked with tomatoes
Yield: Serves 4–6
Cuisine: Spanish
Ingredients: 1 red bell pepper, deseeded and cubed; 400 g/14 oz canned chopped tomatoes; 5 ml/1 tsp dried thyme; 5 ml/1 tsp dried oregano; salt and ground black pepper; 30 ml/2 tbsp tomato paste diluted in 300 ml/½ pint/1¼ cups hot water; 45 ml/3 tbsp finely chopped fresh flat leaf parsley; 3 garlic cloves, thinly sliced; 2–3 carrots, sliced into thin discs; 150 ml/¼ pint/⅔ cup extra virgin olive oil; 2–3 onions, total weight about 300 g/11 oz, chopped; 1 celery stick, thinly sliced; 400 g/14 oz/1¾ cups Greek fasolia gigantes or similar large dried white beans; 2.5 ml/½ tsp sugar

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

Gigantes are a type of white bean, resembling butter/lima beans, but larger, rounder and much sweeter. They come from the north of Greece and the best come from Kastoria. Similar beans are found in Italy and Spain. In major cities outside Greece, look for them in specialist food stores. They make a delicious dish, gigantes fournou, which is often to be found in tavernas, even in the summer. It usually forms part of the meze spread in a Greek restaurant but is more likely to be

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