Greek baked giant beans, or else gigantes. If you ask me this is the best legumes recipe. One of the most delicious and simple recipes that Greek cuisine has given us. 


Greek baked giant beans is a recipe that most of the Greeks are cooking during winter. It is quite impossible – at least for me – to eat gigantes during summer. Thus, I usually cook them for the last time by the end of the fasting  period right before Easter. 

What I love about this recipe is the texture of the beans. For me, a successful recipe for Greek baked giant beans is the one that gives you beans that are buttery inside, while their outside is covered by a very thin crust.

It is almost obligatory to have on the table freshly baked bread, in order to dive in to the tomato sauce left on the pan. While, when it comes to baked giant beans it is always a good idea to add a little boukovo (red pepper flakes) on top or extra smoked paprika.



My recipe for Greek baked giant beans is a little bit different from the majority of them. One factor that makes my recipe different is the fact I use the same water from the beginning. Forget anything about rising the beans. I use the the same water for soaking, boiling and at the end roasting the beans. This is because as long as the beans remain in the water they release flavor that is full of umami, there is no reason for wasting it.  


The time required for the beans to boil and then be cooked may vary significantly. In the following recipe I suggest cook time but it would be good to check the beans during every stage of the recipe. 

In the first stage, ie boiling, the beans should be cut with a fork but not melted. That is, to keep their shape. While, in the second and last stage, the beans are ready when they melt easily if we press them with the fork. While, it will be good to remove them from the oven while there are still liquids on the pan, since after we take them out of the oven the beans will continue to absorb moisture.

Greek baked giant beans, or else gigantes

Prep Time

10 mins

Cook Time

1 h 30 mins

Soaking Time

12 hrs

Course: Main Course     Cuisine: Greek

Keyword: beans    Servings: 6 


  • 500 gr giant beans
  • 70 ml olive oil
  • 1 onion, finely chopped
  • 2-3 garlic cloves, finely chopped
  • 2-3 carrots, sliced into rounds
  • 2-3 tbsp tomato paste
  • 1 tbsp ketchup
  • 1 ½ tsp smoked paprika
  • ½ bunch of parsley, finely chopped


  1. Add the beans to a bowl of water. Add salt and soak for 8-12 hours.
  2. Preheat the oven to 180°C, fan.
  3. Boil the beans in a saucepan for about 45-60 minutes in the water we used for soaking. After boiling them, transfer them to the pan where they will be baked. Do not throw away the water in which the beans are boiled, use it to slightly cover the beans with it. Keep the rest of the water in case they are not cooked well and we need to add moisture. Leave the pan aside.
  4. In the saucepan where the beans are boiled, add olive oil and sauté the onion, garlic and carrots for 4-5 minutes, or until slightly softened.
  5. Then add the smoked paprika, ketchup, tomato paste and freshly ground pepper. Mix well and cook for another 2-3 minutes.
  6. Transfer the mixture from the saucepan into the pan, add the chopped parsley and stir. Bake for about 30-40 minutes or until the liquids are absorbed and appears a very thin crust. Check the beans and if they have not cooked add some water saved earlier.
  7. Serve with red pepper flakes and extra smoked paprika.

So this was my recipe for Greek baked giants beans and I hope to try it. I promise you that these giants will drive you crazy as they are buttery inside, while their outside is covered by a very thin crust. Do not forget to add to the table freshly baked bread, bukovo and why not some feta cheese.


I am Stefania, or Teti. I am fascinated to explore the aromas and flavors that each season offers, to make the most of raw materials while reducing food waste and to enjoy tables full of friends and smiles of pleasure. And all this through a recipe, sometimes complicated and sometimes simple. But always seasonal and delicious.


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