Greek Gigantes Recipe
User Reviews
4.4
Greek Gigantes Recipe
Description
This Greek Gigantes recipe relies on soaking large white beans overnight to soften them before cooking. After soaking, beans are boiled briefly, then combined in a slow cooker with yellow onion, smashed garlic cloves, canned diced tomatoes, vegetarian chicken broth or water, bay leaves, dried oregano, thyme, red pepper flakes, salt, sugar, and extra virgin olive oil. The slow cooking process develops deep, mellow flavors and tender beans.
Once cooked, the beans are served hot with a drizzle of olive oil and freshly ground black pepper, often accompanied by toasted crusty bread. Some serve the beans over bread to add texture and enjoy the soaking juices. The herbs and gentle seasonings create a rich but balanced savory stew.
The recipe accommodates forgetting the soaking step by extending cook times, and leftovers can be refrigerated or frozen, maintaining flavor and texture upon reheating. This dish exemplifies a classic, rustic Greek bean preparation with a mix of comforting and bright elements.
Ingredients
- 1 pound gigantes beans soaked overnight, dry
- 2 yellow onion peeled and chopped, medium
- 4 cloves garlic peeled and smashed
- 2 diced tomatoes no-salt-added, 14.5-ounce cans
- 2 cups vegetarian chicken broth or water
- 2 bay leaf
- 1 teaspoon oregano dried
- 1/2 teaspoon thyme dried
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons extra virgin olive oil
- bread black pepper, and more olive oil for serving, crusty
Instructions
- Soak the beans overnight. (If you forget this step, see my tips below on how to work around that).
- After soaking, place the beans in a pot and cover them with fresh water. Bring them to a boil and let them boil for at least 30 minutes. Drain and rinse the beans.
- Next, place all the ingredients in the bowl of a large slow cooker. Cook for 2-3 hours on high or 4-6 hours on low. Taste and add more salt, if needed.
- Finally, serve with toasted crusty bread. Garnish with freshly ground black pepper and a drizzle of olive oil. I also love serving these beans by placing a slice of toasted crusty bread in the bottom of a bowl and then ladling the beans and sauce on top. Alternatively, have a bowl of beans and spoon some on top of toasted bread to add a little crunch!
Notes
- In a hurry or if you forget to soak beans, add an extra hour on high or two hours on low cooking time to compensate.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for about 3 months for best quality.
- To reheat, thaw if frozen and warm gently on the stove, adding a bit of water or broth to adjust consistency, or microwave with occasional stirring.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 342kcal | 17% |
| Carbohydrates | 57g | 19% |
| Protein | 19g | 38% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 912mg | 38% |
| Potassium | 1683mg | 36% |
| Fiber | 14g | 56% |
| Sugar | 8g | 16% |
| Vitamin A | 364IU | 7% |
| Vitamin C | 16mg | 18% |
| Calcium | 244mg | 24% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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