Fasolia Gigandes (Butter Bean Stew)
Submitted by Trixi
Fasolia Gigandes, a Greek butter bean stew baked in tomato sauce with olive oil, garlic, and parsley. Giant beans braised in the oven until tender and saucy. Vegetarian.
YIELD
6 servingsPREP
80 minCOOK
40 minREADY
120 minGigandes (giant beans) are a staple of Greek taverna cooking, and this recipe nails the traditional approach. Dried butter beans get boiled until almost tender, then baked in a thick tomato sauce with a generous pour of olive oil until the beans are creamy inside and the sauce has reduced to a rich, clingy glaze.
The two-stage cooking is what sets this apart from just simmering beans on the stovetop. Boiling first gets the beans most of the way there, but the 40 minutes in a hot oven finishes them with a different texture: slightly caramelized on the edges where they peek above the sauce, tender and almost buttery inside. The sauce thickens and concentrates as the water evaporates in the oven’s dry heat.
Half a cup of olive oil might seem like a lot, but it’s traditional and essential. Greek bean dishes rely on good olive oil for richness and body since there’s no meat. Fresh tomatoes, tomato sauce, and Italian parsley round out the flavors. Simple, honest, and satisfying.
This is just as good at room temperature as it is warm, which makes it ideal for a mezze spread.
Chef Tips
- Soak the dried beans overnight before boiling. It cuts the cooking time and gives a more even texture
- Use the largest dried butter beans or lima beans you can find. The giant size is what makes this dish
- The sauce should be thick and reduced when done, not soupy. If it’s still watery, bake uncovered a bit longer
- A drizzle of extra olive oil and a squeeze of lemon before serving brightens everything
Variations
- Add a pinch of smoked paprika to the sauce for a slightly smoky version
- Crumble feta cheese over the top before serving for a tangy contrast
- Stir in chopped olives during the last 10 minutes of baking
Ingredients
Directions
Put the beans in a large pot and cover with water.
Bring to a boil over medium heat and cook, partly covered, for about 1 hour, or until beans are almost tender.
Drain and set aside.
Preheat the oven to 400℉ (200℃).
In a heavy saucepan, heat the oil and sauté the onions until translucent.
Add the garlic, tomatoes, tomato sauce, parsley, salt and pepper, and water.
Simmer, covered, over low heat for about 20 minutes, until sauce starts to thicken.
Transfer the beans to a casserole or baking dish , pour the tomato mixture over, and stir.
Bake for about 40 minutes, until the beans are tender and the sauce is thick.
Serve warm or at room temperature.
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