A Greek vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 2 h 30 min

Organic sourcing

The tomatoes and fresh parsley are worth sourcing organic due to potential pesticide residues. Legumes like beans generally have low residue, so organic beans offer a modest upgrade.

Ingredients

• 500 g dried gigante beans
• 3 tbsp extra-virgin olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 400 g canned tomatoes, crushed
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 tbsp fresh parsley, chopped
• to taste sea salt
• to taste black pepper
• 1/2 cup water

Method

1. Soak the gigante beans in plenty of water overnight.
2. Drain and rinse the beans, then cook in a pot of fresh water until tender, about 60 minutes.
3. Preheat the oven to 180°C (350°F).
4. In a large ovenproof dish, heat the olive oil over medium heat and sauté the onion until soft.
5. Add the garlic and continue to sauté for 1-2 minutes until fragrant.
6. Stir in the crushed tomatoes, tomato paste, oregano, thyme, and water.
7. Season the sauce with salt and pepper, and bring to a simmer.
8. Add the cooked beans to the sauce and mix to combine.
9. Transfer the mixture to the preheated oven and bake uncovered for 60-75 minutes, until thick and bubbly.
10. Sprinkle with fresh parsley before serving.

Notes

• If gigante beans are unavailable, large lima beans can be used instead.
• This dish can be prepared ahead and tastes better the next day.
• Serve with crusty bread for a more substantial meal.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Greek recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.