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  • kcsimos

a spicy take on traditional greek giant beans ('Gigantes')

Prep: 5min | Cooking: 1 h

Complexity: 2/5


(serves 4)

  • 500g giant beans or cannellini beans, soaked overnight

  • 2 onions, chopped

  • 2 celery sticks, chopped

  • 4 garlic cloves, finely chopped

  • 2 carrots, chopped

  • 2 laurel leaves

  • 1kg tomatoes, peeled, seeded and diced

  • 1 tsp sugar

  • 2 tsp chili flakes

  • 2 tbsp paprika

  • 2 tbsp chopped parsley

  • olive oil, salt and pepper


Boil beans 15 min, drain, rince, and set aside.

Heat some olive oil in a large pot and fry the onion, celery sticks, and carrots for 5 min.

Add half the garlic, and simmer another 5 min.

Add the beans, laurel, and 5 cups water. Cover with lid and simmer 20 min.

Set aside 2 cups of the vegetable stock, and leave the pot uncovered, so that the remaining liquids evaporate, 40 min.

Meanwhile, fry the other half of garlic in a little olive oil in a saucepan.

Once aromatic, add the tomatoes, sugar, chili flakes, paprika, and set on high heat for 5 min.

Pour in the 2 cups of stock, lower heat to medium, and cook, covered, 20 min.

Season tomato sauce with salt and the parsley.

Season the beans with some salt and a little olive oil.

Either pour the tomato sauce into the bean pot, mix and serve, or add the sauce on top of each serving.


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