Love this Greek dish that is simple and healthy. These beefy beans are naturally creamy. Slowly stewed with tomatoes and herbs, they are a wonderful complement to seafood or just on their own. I served with some grilled shrimp. You could also add some crumbled feta.

I served with grilled shrimp for a delicious meal


Serves 4-6 as a side dish

  • 1 lb gigantes, soaked overnight and drained
  • 1/4 cup Greek olive oil
  • 1 large Spanish onion, finely chopped
  • 1 tablespoon tomato paste
  • 4 cloves garlic, minced
  • 1 (15-ounce) can diced tomatoes
  • 1/2 cup crushed tomatoes
  • 1 tablespoon honey
  • 1/4 teaspoon cinnamon
  • 2 teaspoons dried oregano
  • About 2 cups of water
  • Kosher salt and pepper
  • 1 bunch chopped fresh parsley


  1. Heat olive oil over medium heat in a Dutch oven. Add onion and cook until soft and tender. Season with salt and pepper. Add in the garlic and cook for 30 seconds or so along with tomato paste. Place soaked beans in dutch oven. Add tomatoes, crushed tomatoes, 2 cups water, honey, cinnamon, salt, and pepper and oregano and boil gently for 40 to 50minutes or until mixture begins to thicken, adding water as needed. Stir in the parsley and remove from heat.
  2. Place the beans in an oven-proof dish, pour tomato mixture on top, stir and spread mixture out evenly. Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top. Remove from the oven and let sit for 10 minutes before serving. Serve hot or at room temperature