Gigandes (Giant Baked Lima Beans)

Gigandes is traditionally served as a picantico (side dish). These baked beans are slowly simmered to bring out the most intoxicating of aromas and flavors. Patience is key and well-rewarded. Great with a fine glass of wine, a sharp cheese, and a loaf of crusty bread.

gigantes

Ingredients

  • 2 cups large lima beans, cooked (see below) or canned
  • 2 cups crushed tomatoes (fresh or canned)
  • ½ cup Eleni® Extra Virgin Olive Oil
  • 2 large onions, finely chopped
  • 1 cup finely chopped chives
  • 3 garlic cloves, minced
  • 1 cup finely chopped parsley
  • 1 tbsp sea salt
  • 1 tsp freshly ground black pepper
  • cayenne pepper, to taste
Serves:  4-6

Directions

Preheat oven to 375°F (190°C).

Place cooked lima beans in a lightly oiled 9 x 12-in (23 x 30-in) baking pan. Stir in tomatoes, olive oil, onions, chives, garlic, and parsley. Add salt, black pepper, and cayenne pepper. Add enough water to cover and bake for 1–2 hours, or until beans are completely soft and the sauce is thick.

How to prepare the lima beans:
Soak beans in water overnight, then drain water. Bring 2 qt/L fresh water to a boil in a large pot. Add beans and reduce to medium heat. Simmer for 1–1½ hours (beans should be tender but not mushy). Remove from heat and drain.

 

Excerpt taken from From the Olive Grove: Mediterranean Cooking with Olive Oil. Published by Arsenal Pulp Press (2010).

Cookbook

Olive Oil Cookbook

From the Olive Grove
Mediterranean Cooking with Olive Oil

A wonderful combination of Greek classics, treasured family recipes, and some wonderful recipes as supplied by the chefs who use our olive oil.
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