Greek Gigantes Beans
Giant white beans baked in a garlicky tomato sauce with dill and crumbled feta.
This is around twenty-five minutes of real work for a dinner that tastes like considerably more. 6 ingredients, 5 steps, 290 calories and 14g of protein a serving. Everything below, from the substitutions to the storage notes, is specific to this dish rather than general advice.
Why this one works
A vegetarian dinner works when it is built around something substantial rather than around an absence. Beans, grains, eggs and cheese all carry a plate on their own.
This one uses both the stovetop and the oven, which sounds like more work than it is: the oven does the slow part unattended while you deal with everything else.
At 290 calories a serving this is one of the lighter dinners here, so it pairs well with a substantial side if you are feeding big appetites.
Ingredients
Makes 4 servings
- 2 cans giant white beans
- 1 can crushed tomatoes
- 4 cloves garlic
- Fresh dill
- Feta cheese
- Olive oil
Notes on the key ingredients
Garlic burns fast and turns bitter when it does. Add it after the other aromatics have softened and give it no more than thirty to sixty seconds before something wet goes into the pan.
Rinse canned beans well. The starchy liquid in the tin tastes tinny and clouds the sauce.
Cheese grated from a block melts far better than pre-shredded, which is dusted with starch to stop it clumping in the bag.
Substitutions
- No feta? Use goat cheese, ricotta salata, or queso fresco.
Instructions
- Sauté garlic in olive oil 1 minute.
- Add tomatoes and simmer 8 minutes.
- Stir in drained beans, season with dill.
- Transfer to a baking dish, top with feta.
- Bake at 400°F for 12-15 min.
Tips for getting it right
- Get the pan properly hot before anything goes in. A lukewarm pan steams food grey instead of browning it, and browning is most of the flavour.
- Preheat fully to 400°F before the tray goes in, and give everything room on the pan. Two trays beat one crowded one every time.
- Keep it at a lazy simmer rather than a rolling boil. A hard boil breaks up anything delicate and reduces the liquid faster than the flavours can develop.
- Taste before it reaches the table. Salt levels vary with the brand of broth, cheese and sauce you used, and this is the last point at which you can fix it.
Storage, make-ahead and reheating
- Fridge: up to four days in a sealed container. Most simmered dishes are better on the second day, once the flavours have settled.
- Freezer: up to three months. Leave room at the top of the container for expansion, and thaw overnight in the fridge.
- Reheating: gently on the stovetop with a splash of water or broth to loosen it. The microwave works but heats unevenly, so stir halfway.
- Making it ahead: the prep work keeps well even when the finished dish does not. Chop and measure the night before and the 25 minutes on the night drops to closer to ten.
Variations
Add some heat
A pinch of red pepper flakes with the aromatics, or a spoonful of chilli crisp at the table, lifts the whole dish without changing the method.
Stretch it further
Adding a handful of greens, a tin of beans or an extra cup of cooked grain takes this from four servings to six without much change to the 25 minute timing.
What to serve with it
- Warm flatbread or naan
- A yoghurt or tahini sauce for contrast
- A quick pickled vegetable for acidity
Nutrition per serving
| Calories | 290 |
|---|---|
| Protein | 14g |
| Servings | 4 |
| Total time | 25 minutes |
Figures are estimates and will vary with the brands and exact quantities you use.
Common questions
How long does Greek Gigantes Beans take to make?
About 25 minutes from start to finish, including prep. If you chop and measure ahead of time, the active cooking is closer to 15 minutes.
Can I make this ahead of time?
The prep work can be done a day ahead, which cuts the time on the night substantially. The finished dish is best eaten soon after cooking, though leftovers keep for a few days.
How many does this serve?
Four as written, at 290 calories and 14g of protein a serving. It scales up cleanly if you have the pan space; just avoid crowding, which steams rather than browns.
Can I cook this without an oven?
Partly. The roasted elements can be cooked in a covered skillet over medium heat instead, turning occasionally. You will lose some of the caramelised edges but the dish still works.