Gigantes (Greek Lima Beans)

Gigantes (Greek Lima Beans)
In Greek, it's called 'Gigantes' which translates as 'Giants.' Try to find the largest dried lima beans possible. You might add small canned sausages, but this is a matter of personal taste. Serve with feta cheese and a crusty bread. You can also substitute 2 teaspoons parsley for the dill if you prefer.

Stew » Main Courses » Greek recipes

Recipe Language : English


Original recipe makes 8 servings Change Servings

1 (16 ounce) package dried lima beans

2 (16 ounce) cans chopped tomatoes with juice

1 cup olive oil

3 cloves garlic, chopped

sea salt to taste

1 teaspoon chopped fresh dill

Place the lima beans in a large saucepan. Pour enough water to fill to 2 inches above top of the beans. Allow to soak overnight.
Preheat oven to 375 degrees F (190 degrees C).
Place the saucepan over medium heat; bring to a boil; reduce heat to medium-low and simmer 20 minutes; drain. Pour the beans into a 9 x 13 baking dish. Add the tomatoes, olive oil, garlic, salt, and dill; stir.
Bake in preheated oven for 1 1/2 to 2 hours, stirring occasionally and adding water if the mixture appears dry.

Recipe Details

Recipe Name : Gigantes (Greek Lima Beans)
Recipe Chef Name : Irish Chef
Recipe Course : Main Courses
Recipe Type : Stew
Recipe Cuisine : Greek recipes
Recipe Diet :

Recipe Submitted By
Name : Yves Clees
Town : Cahersiveen
Region : world-wide
Country : Ireland
Tel : 00353 (0) 86 3231564
Email :

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