Greek Baked Giant Beans (Gigantes) with Greens

Creamy giant lima beans baked in tomato‑herb sauce with spinach, finished with a drizzle of olive oil.

Ingredients

• 2 cups cooked giant lima beans
• 1 onion, 3 garlic
• 2 carrots
• 14 oz crushed tomatoes, 2 tbsp paste
• Dill, oregano, spinach
• 4 tbsp olive oil
• Salt & pepper

Instructions

1. PREP AHEAD
2. - Preheat oven to 375 °F; oil casserole.
3. - Dice onion, slice 2 carrots; mince 3 garlic cloves.
4. - Rinse 2 c cooked giant lima beans; thaw spinach if frozen.
5. - Mix crushed tomatoes with 2 Tbsp paste; chop dill & oregano.
6. COOKING STEPS
7. 1. Heat 2 Tbsp olive oil in skillet; sauté onion and carrots 5 min.
8. 2. Add garlic; cook 30 sec. Stir in tomato mixture, herbs, beans; season salt & pepper; simmer 3 min.
9. 3. Fold spinach into sauce; transfer everything to oiled casserole; drizzle 2 Tbsp olive oil on top.
10. 4. Cover with foil; bake 30 min. Uncover and bake 10 min more to brown edges.
11. 5. Rest 5 min; spoon into bowls with crusty bread and extra dill.
12. (Active time ≈ 20 min | Total ≈ 50 min)

Nutrition Facts