Rating: 4.5 stars
83 Ratings
  • 5 star values: 54
  • 4 star values: 19
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 5

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.

Recipe Summary

prep:
10 mins
cook:
1 hr 50 mins
additional:
8 hrs
total:
10 hrs
Servings:
8
Yield:
8 servings
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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.

Nutrition Facts

449 calories; protein 13g; carbohydrates 40.4g; fat 27.5g; sodium 171mg. Full Nutrition
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