Do you like beans? If you nodded yes to yourself then you are at the right place. Butter beans or also known as Lima beans are a 100% tastier than plain white beans. They are bigger in size that’s why we call them “Gigantes” in Greek which means Giants.
Dried For A Better Taste
We almost always prefer them in their dried white form instead of the fresh green ones. They are much tastier but they also require a bit of extra preparation (soaking before cooking) they totally worth it though.
These creamy-textured beans with their buttery flavor are also packed with nutrients providing us with so many health benefits.
They are rich in high-quality protein as well as soluble fiber which helps regulate blood sugar levels and lowers cholesterol. They also contain insoluble fiber, which helps to prevent constipation and digestive disorders.
The Greek Butter Beans Recipe
As for the cooking method, the Greek “Plaki” refers to food being baked in tomato sauce. Like in this delicious butter beans recipe with tomato sauce and lots of fresh herbs. To make them I first soak them 1 day before cooking. Then boil them in a large stockpot (they need their space to boil). In the same pot, you make the sauce and then finish off by baking everything in a large 11×15 inch baking pan (which I also use for making Moussaka).
Most people like to top them with some crumbled feta cheese but what I personally love to have them with and truly recommend you should try is to serve them along with some Kalamata olives or fried pieces of spicy Greek sausage it’s a match made in heaven.
Here are two Greek labels of Giant Beans that are flavorful and tender. The first one is the one I use most of the time.
SERVE WITH ⬇
Spicy Greek Sausage And Peppers. Cooked in less than 30′. The perfect side dish to these baked beans!
Greek Butter Beans Recipe (Gigantes Plaki)
Ingredients
- 500 grams /17.6 oz dried butters beans
- 100 ml olive oil
- 1 small onion chopped
- 2 small carrots cut in slices
- 2 large garlic clove
- 1 large fresh tomato chopped
- 65 grams / 2.2 oz tomato paste
- a handful of parsley
- a handful of fresh dill
Instructions
Preparation 1 day before:
- Fill a large cooking pot with tepid water. Add 1 teaspoon of salt and add the butter beans. Let them soak for 24 hours before cooking.
Cooking Method:
- Drain butter beans in a strainer.
- In a large cooking pot add 3 liters of water and the butter beans. Bring to a boil over high heat. Reduce heat to medium and cook for 2 hours or untill butter beans are completely soft.
- Heat olive oil in a pan over high heat. Add the chopped onion, garlic and sliced carrots. Cook till soft and golden in color. Add the chopped tomatoes and fresh herbs. Cook for 2-3 minutes stiring with a wooden spoon.
- Add the tomato paste and cook for 2 more minutes. Transfer mixture into the pot with the butter beans. Season with salt and pepper.
- Bring heat to high and cook for approximately 10 minutes until sauce starts to thicken slightly. Preheat oven to 220°C/428°F.
- Transfer beans to a large baking pan and bake for 30-40 minutes.
Nutrition
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Thanks for the recipe!
Am I right to assume that you need to drain the beans after simmering them for 2 hours before you add the tomato/onion mixture? You’re not supposed to keep whatever water is left in the pot, right?
It’s better to keep the water since it contains most of the nutrients and flavor of the beans.
After just 15 minutes of soaking the beans, the skin is shriveled and the beans are splitting. Is that normal?!
No, 15 minutes is too soon to see any difference on the beans for one. And for two the difference, you should see is that they get larger in size and not fall apart.
I have always read that adding salt prior to cooking beans will make them tough. What’s your reason for adding salt to the soaking water?
I think this article can explain it much better than me https://www.thekitchn.com/think-salt-is-the-enemy-of-perfect-beans-think-again-196470
Do you keep the liquid from when you cook the beans or drain? I drained but it seemed like liquid was needed so I added some stock.
Yes, you have to keep the liquid. You only drain the water they’ve soaked in overnight.
How would the recipe change if I were to use canned butter beans instead of dried ones?
I’ve never used canned beans so I cannot tell for sure Brittany.
If I am unable to find butters beans, what can I use instead? Will lima beans also work?
They’re exactly the same just under a different name!