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Slow-baked gigantes in rich tomato sauce with olive oil and herbs. A Greek kitchen cornerstone — humble, deeply satisfying.
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ingredients
•
🌾 LEGUMES
•
1.5 cups dried gigante beans (or butter beans), soaked overnight
🍅 PANTRY
•
14 oz can crushed tomatoes
•
2 tbsp tomato paste
•
Olive oil — generous
🧅 PRODUCE
•
1 large onion, finely chopped
•
4 garlic cloves, minced
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2 celery stalks, diced
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2 medium carrots, diced
•
Fresh parsley
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🌿 SEASONING
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1 tsp dried oregano
•
2 bay leaves
•
1 tsp sweet paprika
•
Salt
•
Black pepper
Athens
Baked Giant Beans
Giant beans baked in rich tomato and herb sauce.
Slow-baked gigantes in rich tomato sauce with olive oil and herbs. A Greek kitchen cornerstone — humble, deeply satisfying.
Ingredients
🌾 LEGUMES
— 1.5 cups dried gigante beans (or butter beans), soaked overnight
🍅 PANTRY
— 14 oz can crushed tomatoes
— 2 tbsp tomato paste
— Olive oil — generous
🧅 PRODUCE
— 1 large onion, finely chopped
— 4 garlic cloves, minced
— 2 celery stalks, diced
— 2 medium carrots, diced
— Fresh parsley
🌿 SEASONING
— 1 tsp dried oregano
— 2 bay leaves
— 1 tsp sweet paprika
— Salt
— Black pepper
Prep
🔪 PREP FIRST
— Soak beans overnight.
— Drain and rinse.
— Boil in fresh water for 45 minutes until just tender but still holding shape.
— Drain and set aside.
— Preheat oven to 350°F.
Method
STEP 1 — BUILD THE SAUCE
— Heat oven-safe pot over medium heat.
— Add 4 tbsp olive oil.
— Cook onion, celery, carrots 8 minutes.
— Add garlic, cook 1 minute.
— Add tomato paste, cook 2 minutes.
— Add crushed tomatoes, oregano, paprika, bay leaves.
— Season generously with salt and pepper.
— Simmer 10 minutes.
STEP 2 — COMBINE & BAKE
— Add par-cooked beans to the sauce.
— Add 1 cup water.
— Drizzle generously with olive oil.
— Cover and bake at 350°F for 45 minutes.
STEP 3 — UNCOVER & FINISH
— Remove cover.
— Bake another 30 minutes.
— You're looking for:
— Beans very tender, absorbing the sauce
— Sauce thick and reduced
— Top slightly caramelized
STEP 4 — SERVE
— Rest 10 minutes.
— Drizzle with raw olive oil.
— Scatter fresh parsley.
Chef's Note: The uncovered baking time is what concentrates the sauce. Don't rush it — those 30 minutes are the difference between good and great.