Greek gigantes beans bake recipe for six
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This Greek-style bean bake serves six using large butter beans in a tomato-herb sauce. It is a vegetarian main with feta added at the end.
Ingredients
Dried gigante beans
1 pound
Olive oil
1/4 cup
Yellow onion
1 large
Carrots
2
Celery stalks
2
Garlic cloves
5
Crushed tomatoes
28 ounces
Vegetable broth
2 cups
Tomato paste
2 tablespoons
Dried oregano
1 teaspoon
Fresh dill
1/3 cup
Fresh parsley
1/3 cup
Feta cheese
6 ounces
Kosher salt
1 1/2 teaspoons
Black pepper
1/2 teaspoon
How to make it
- Soak dried gigante beans overnight, then simmer until nearly tender and drain. 2. Sauté onion, carrots, celery, and garlic in olive oil. 3. Add tomato paste, crushed tomatoes, broth, oregano, salt, and pepper. 4. Stir in beans and transfer to a baking dish. 5. Bake at 375°F until the sauce thickens and beans are tender, about 45 minutes. 6. Top with dill, parsley, and crumbled feta.
Who this list is for
This checklist is for anyone preparing a Greek gigantes bean bake to serve six people. It’s ideal for vegetarians, Mediterranean food fans, or hosts needing a hearty, make-ahead main. This recipe works well for potlucks, family dinners, or meal prep.
How to use this list
Start by checking your pantry for olive oil, dried oregano, kosher salt, and black pepper. Buy dried gigante beans (or large butter beans), a large yellow onion, carrots, celery, garlic, crushed tomatoes, tomato paste, vegetable broth, fresh dill, fresh parsley, and feta cheese. Soak the beans overnight, then cook them until tender. Prepare the sauce with sautéed vegetables, tomatoes, broth, and herbs. Combine beans and sauce, bake, and add crumbled feta at the end. Serve hot or warm.
What to skip
Don’t use canned beans—they get too soft and won’t hold up in the bake. Avoid skipping the fresh herbs; dried versions lack the same flavor. Some try to use less olive oil, but it’s needed for texture and taste. Don’t forget to soak the beans, or cooking time will be much longer and the texture less creamy.
What is on this list
You’ll need dried gigante beans, olive oil, a large yellow onion, carrots, celery, garlic cloves, crushed tomatoes, vegetable broth, tomato paste, dried oregano, fresh dill, fresh parsley, feta cheese, kosher salt, and black pepper. Review your kitchen for these items and cross off what you already have before shopping.
After the meal
Let the bake cool before storing leftovers in airtight containers in the fridge. Clean up any bean or tomato spills, as they can stain. If you made this ahead, reheat gently to keep the beans from breaking apart. Use leftovers within three days for best flavor and texture.
FAQ
Who is "Greek gigantes beans bake recipe for six" for?
This checklist is for anyone preparing a Greek gigantes bean bake to serve six people. It’s ideal for vegetarians, Mediterranean food fans, or hosts needing a hearty, make-ahead main. This recipe works well for potlucks, family dinners, or meal prep.
How should I use "Greek gigantes beans bake recipe for six"?
Start by checking your pantry for olive oil, dried oregano, kosher salt, and black pepper. Buy dried gigante beans (or large butter beans), a large yellow onion, carrots, celery, garlic, crushed tomatoes, tomato paste, vegetable broth, fresh dill, fresh parsley, and feta cheese. Soak the beans overnight, then cook them until tender. Prepare the sauce with s…
What should I skip or avoid with "Greek gigantes beans bake recipe for six"?
Don’t use canned beans—they get too soft and won’t hold up in the bake. Avoid skipping the fresh herbs; dried versions lack the same flavor. Some try to use less olive oil, but it’s needed for texture and taste. Don’t forget to soak the beans, or cooking time will be much longer and the texture less creamy.
What is on the "Greek gigantes beans bake recipe for six" list?
You’ll need dried gigante beans, olive oil, a large yellow onion, carrots, celery, garlic cloves, crushed tomatoes, vegetable broth, tomato paste, dried oregano, fresh dill, fresh parsley, feta cheese, kosher salt, and black pepper. Review your kitchen for these items and cross off what you already have before shopping.
What should I know about after the meal?
Let the bake cool before storing leftovers in airtight containers in the fridge. Clean up any bean or tomato spills, as they can stain. If you made this ahead, reheat gently to keep the beans from breaking apart. Use leftovers within three days for best flavor and texture.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.