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Giant Beans bake, Gigantes sto fourno

Course: Main Course
Cuisine: Greek
Servings: 4


  • 500 gr butter beans giant beans
  • 120 ml olive oil
  • 2 medium red onions chopped
  • 500 gr chopped tomatoes
  • 1 tablespoon dried mint
  • 1 tablespoon of flour
  • 1 teaspoon smoked paprika
  • 1 teaspoon hot paprika or a couple of chillies if you like spicy
  • 1 teaspoon tomato paste
  • Salt and pepper to taste
  • a sprig of parsley to decorate


  • Place the beans in a bowl of cold water the night before and let them soak.
  • When ready to cook, place in a pot full of salted water, bring the beans to the boil and simmer until soft (30-40 minutes). Once boiled, don’t drain, remove from the pot with a skimmer ladle so that the beans can keep a bit of their broth. Don’t discard the rest of the broth you can use it in step 4. Place the beans in a baking tray.
  • In a frying pan, heat up the olive oil and add in the onions. Cook until translucent but not browned. Continue by adding in the tomato paste and paprika and cook for a minute. It’s time for the chopped tomatoes to join the pot. Bring to the boil and cook the sauce for 10 minutes.
  • Return to the baking tray with the beans, sprinkle the flour to coat the beans and a bit more of the dried mint. When ready, pour in the tomato sauce and mix well. The sauce should be runny, if it seems too thick add a bit of warm water or the broth when you boiled the beans (step 1).
  • Place the gigantes in a preheated oven at 180C for approximately 40 minutes, covered. Don’t forget to check for liquids when mid-ways baking. They shouldn’t run out, you want the sauce to be runny because it thickens as soon as it reaches room temperature. Add a bit of the beans broth (Step1) or warm water.