Baked Gigantes Beans

Gigantes beans are also known as elephant or butter beans. Turn leftovers into an appetizer by warming up the beans and serving them on toasted bread.

Serves: 8Hands-on: 15 minutesTotal: 1 hour 50 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 16 oz. dried gigantes beans
  • 1 large carrot, peeled, halved lengthwise, and cut into ½" pieces
  • 1 large stalk celery, trimmed and diced
  • 3 bay leaves
  • 4 cloves garlic, peeled and smashed
  • ½ cup extra-virgin olive oil
  • 2 large onions, peeled and chopped
  • ½ cup tomato sauce
  • 1½ Tbsp. tomato paste
  • 1 tsp. smoked paprika
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 cup finely chopped fresh parsley
  • ¼ cup finely chopped fresh dill

Directions

  • Preheat the oven to 375°F. Place the beans in a large pot. Fill the pot with enough water to cover the beans. Bring the water to a boil, and then reduce heat to medium and cook for 2 minutes. Drain the beans and place them back in the empty pot. Add the carrot, celery, bay leaves, and garlic. Fill the pot with enough water to cover the ingredients by 1 inch. Bring to a boil, and then the reduce heat to medium and cook for 45 minutes or until the beans are soft. Take the pot off the heat and set it aside.
  • Heat the oil in a large skillet over medium heat for 30 seconds. Add the onions and cook them for about 5 minutes or until they soften but are not brown. Stir in the tomato sauce, tomato paste, paprika, salt, pepper, and parsley. Set the skillet aside.
  • Using a slotted spoon, transfer the bean and vegetable mixture into a large casserole dish. Reserve the liquid from the beans. Carefully stir the onion mixture into the beans.
  • Pour in enough of the reserved liquid to cover everything in the casserole dish. Adjust the seasoning with salt and pepper, if necessary. Bake for 30–35 minutes.
  • Remove the dish from the oven, and stir in the dill. Place the dish back into the oven, and bake for another 10–15 minutes or until most of the liquid is gone and the top is just golden.

Recipe Information

Serves: 8

Ingredients

  • 16 oz. dried gigantes beans
  • 1 large carrot, peeled, halved lengthwise, and cut into ½" pieces
  • 1 large stalk celery, trimmed and diced
  • 3 bay leaves
  • 4 cloves garlic, peeled and smashed
  • ½ cup extra-virgin olive oil
  • 2 large onions, peeled and chopped
  • ½ cup tomato sauce
  • 1½ Tbsp. tomato paste
  • 1 tsp. smoked paprika
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 cup finely chopped fresh parsley
  • ¼ cup finely chopped fresh dill

Directions

  • Preheat the oven to 375°F. Place the beans in a large pot. Fill the pot with enough water to cover the beans. Bring the water to a boil, and then reduce heat to medium and cook for 2 minutes. Drain the beans and place them back in the empty pot. Add the carrot, celery, bay leaves, and garlic. Fill the pot with enough water to cover the ingredients by 1 inch. Bring to a boil, and then the reduce heat to medium and cook for 45 minutes or until the beans are soft. Take the pot off the heat and set it aside.
  • Heat the oil in a large skillet over medium heat for 30 seconds. Add the onions and cook them for about 5 minutes or until they soften but are not brown. Stir in the tomato sauce, tomato paste, paprika, salt, pepper, and parsley. Set the skillet aside.
  • Using a slotted spoon, transfer the bean and vegetable mixture into a large casserole dish. Reserve the liquid from the beans. Carefully stir the onion mixture into the beans.
  • Pour in enough of the reserved liquid to cover everything in the casserole dish. Adjust the seasoning with salt and pepper, if necessary. Bake for 30–35 minutes.
  • Remove the dish from the oven, and stir in the dill. Place the dish back into the oven, and bake for another 10–15 minutes or until most of the liquid is gone and the top is just golden.

Nutrition Information

Nutrition Information
Amount per serving
Calories200
Total Fat14g
Saturated Fat2g
Cholesterol0mg
Sodium420mg
Total Carbohydrate19g
Dietary Fiber3g
Sugars9g
Protein2g