Savory Greek Beans (Fasolia Gigantes)

Savory Greek Beans (Fasolia Gigantes)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 167.4
  • Total Fat: 4.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 122.7 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 7.2 g
  • Protein: 7.5 g

View full nutritional breakdown of Savory Greek Beans (Fasolia Gigantes) calories by ingredient
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Introduction

OK, so Great Northern Beans are not "gigantes," but they yield a creamy, delicious dish. Use Greek gigantes beans if you have them for a more authentic dish.

OK, so Great Northern Beans are not "gigantes," but they yield a creamy, delicious dish. Use Greek gigantes beans if you have them for a more authentic dish.


Number of Servings: 12

Ingredients

    2 cups dried white beans (Great Northern or cannellini), rinsed
    8 cups water

    4 Tablespoons olive oil
    2 medium carrots, diced, about 1 cup
    1 medium onion, diced, about 1/2 cup
    3 cloves garlic, minced
    1 6-ounce can tomato paste
    1 teaspoon dried thyme or 2 teaspoons fresh
    1 teaspoon dried oregano or 2 teaspoons fresh
    salt and pepper to taste

Tips

I used to buy these in a jar from Trader Joe's, but now I make my own. They're delicious cold over a salad or on toast, and we sometimes serve them as a pasta sauce (add a can of pureed tomatoes if you prefer a thinner sauce).


Directions

NOTE: To save time, use 2 cans of beans, drained and rinsed, and skip the next step.

You can also soak dried beans overnight to cut the cooking time.

Place the rinsed beans in a large stock pot and cover with water, about 8 cups. Boil for an hour. Beans will still be slightly firm.

After 45 minutes, heat a large sauce pan over medium-high heat. Once hot, add the olive oil, then when the oil is hot, add the onions. Cook for five minutes, stirring often, then add the carrots. Cook another five minutes, then add the garlic. After two minutes, add the tomato paste and stir well. Cook five minutes. Add the dried spices (if using fresh, add them at the end).

Drain and rinse your beans. Add them to the sauce pan and cover with water by 1 inch. Cook for 30 minutes, or until beans are tender and most of the water has been absorbed. Add fresh herbs (if using), salt and pepper.

Makes 12 half-cup servings. Serve warm or cold.

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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    Ugh, this just had to be in the email today. I've been craving it like crazy, but I don't have a pressure cooker here. :P
    The picture in the photo looks like beansoup, though. Gigantes are supposed to have less sauce. I like to add feta cheese when it's baking.
    - 12/13/12

    Reply from STEPFANIER (12/13/12)
    If you pour boiling water over your beans and soak them overnight, I find you don't need a pressure cooker. I like lots of sauce on mine :)


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  • 2 of 3 people found this review helpful
    its almost our national food here in greece.very nice recipe - 10/17/12

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  • 2 of 4 people found this review helpful
    This is almost identical to the Lenten bean soup that I make. The Italian version browns the tomato paste (only 2 Tbsp) in the olive oil. I use 1-2 Tbsp of a lite salt since it is bland otherwise. Add ham or bacon for added flavor for the guys. - 9/5/12

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  • 1 of 1 people found this review helpful
    I'm going to convert this to a slow cooker for a meatless monday meal. - 10/18/12

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  • 1 of 2 people found this review helpful
    Looks like one of the steps is out of order? Sounds delicious, though. - 10/17/12

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