This is a family recipe. In Greek, it's called 'Gigantes' which translates as 'Giants.' Try to find the largest dried lima beans possible. My aunt adds small canned sausages, but I prefer this meatless. Serve with feta cheese and a crusty bread. You can also substitute 2 teaspoons parsley for the dill if you prefer.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

448.7 calories; 13 g protein; 40.4 g carbohydrates; 0 mg cholesterol; 171 mg sodium. Full Nutrition

Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/18/2009
WOW... This was such a great and tasty recipe... much better than expected... I love dill and that's why I made it plus I'm a vegetarian so this was perfect for me. The flavor was REALLY good. Even my husband who doesn't like beans that much loved this recipe!!! The only changes I made were the following: I cooked the beans for about 35 minutes instead of 20. I used 1/4 cup of olive oil instead of 1 cup I used 1 28-Ounce can of Muir Glen Organic Fire Roasted Crushed Tomato and 4 garlic cloves instead of 2 (because I love garlic) THIS was sooooooooo YUMMY!!!!! I will be making this very often even for parties!!! Thanks for posting!! Read More
(40)

Most helpful critical review

Rating: 3 stars
01/18/2011
Flavor is great but have trouble getting beans the right consistency. Lots of floating skins after an all night soak; tend fall apart and get mushy after cooking for full length of time-- end up absorbing the liquid and not coming out as individual beans in a sauce as I remember having them in Greece. Read More
(5)
82 Ratings
  • 5 star values: 53
  • 4 star values: 19
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 5
Rating: 5 stars
02/18/2009
WOW... This was such a great and tasty recipe... much better than expected... I love dill and that's why I made it plus I'm a vegetarian so this was perfect for me. The flavor was REALLY good. Even my husband who doesn't like beans that much loved this recipe!!! The only changes I made were the following: I cooked the beans for about 35 minutes instead of 20. I used 1/4 cup of olive oil instead of 1 cup I used 1 28-Ounce can of Muir Glen Organic Fire Roasted Crushed Tomato and 4 garlic cloves instead of 2 (because I love garlic) THIS was sooooooooo YUMMY!!!!! I will be making this very often even for parties!!! Thanks for posting!! Read More
(40)
Rating: 5 stars
09/10/2009
I LOVE this recipe and can't seem to get enough of it. My husband and I had beans like this in Greece and I've been looking for a recipe for them ever since. This one is fabulous! I don't use nearly as much olive oil though--just a splash over the top it really doesn't need it. Also I usually just use canned beans because it's easier. Thanks so much for the recipe! Read More
(23)
Rating: 5 stars
06/13/2008
So tasty. I was trying to cut fat/calories so I used chicken broth instead of olive oil. I know if it was exact I would give it 5 stars so that's what I rate it. The chicken broth version was still great to me. It was such a lovely flavor combination. Read More
(18)
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Rating: 5 stars
09/02/2008
When I went to the store I bought an extra can of green lima beans because I thought the 16 oz. bag of dried lima beans didn't look like it would be enough to fill a 9x13 pan but it was. I added a chicken boullion cube to the water when I was simmering the beans to give them a little more flavor and I only added about 1/3 cup olive oil to reduce the fat. I used about 1 Tbsp fresh parsely instead of the dill. I baked them uncovered for 1 hr 30 min at 375 and did not need to add any extra liquid. I sprinkled feta cheese on top when I took them out of the oven. Everyone thought these were a good alternative to baked beans at the picnic I took them to. I like the recipe because it's really easy and does not involve much prep work. Read More
(15)
Rating: 5 stars
02/02/2009
Make it all the time. We love it. I use oregano along with the dill. And feta sprinkled on top is delicious. We like it with crusty bread to wipe up the last bits. Nice with grilled Greek or Italian sausages for a hefty winter-time comfort meal. Read More
(11)
Rating: 5 stars
05/13/2008
My husband really liked this recipe. I cooked the beans longer before adding the rest of the ingredients. Read More
(8)
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Rating: 5 stars
12/24/2009
AWESOME! I HATE LIMA BEANS AND LOVED THIS RECIPE! I LEFT OUT THE OLIVE OIL. DESERVES 10 STARS! Read More
(6)
Rating: 3 stars
01/18/2011
Flavor is great but have trouble getting beans the right consistency. Lots of floating skins after an all night soak; tend fall apart and get mushy after cooking for full length of time-- end up absorbing the liquid and not coming out as individual beans in a sauce as I remember having them in Greece. Read More
(5)
Rating: 5 stars
09/02/2008
I grated three large cloves garlic added can of venia sausage and some fried mushrooms Read More
(5)