Indulge in the rich flavors of the Mediterranean with this traditional Greek dish featuring giant beans and colorful bell peppers. This hearty recipe combines tender gigantes beans with a savory tomato sauce, garlic, and olive oil, creating a creamy texture that's both comforting and nutritious. The addition of vibrant bell peppers adds a sweet crunch, while aromatic herbs like oregano and parsley bring a fresh, Mediterranean flavor. Whether enjoyed as a main course or a side dish, this Greek giant beans recipe is sure to delight your taste buds and transport you to the sunny shores of Greece.
Authentic Greek Giant Beans Recipe with Colorful Peppers: A Greek Delight
Dimitris P.
6
20 minutes
2 hours
300
Greek
Main course
This traditional dish, also known as "Gigantes me Piperies," combines tender giant beans with vibrant bell peppers, creating a symphony of taste and color. Slow-cooked in a savory tomato sauce infused with garlic and Mediterranean herbs, these beans deliver a burst of authentic flavor in every bite.
Ingredients
- 2 cups Greek Giants Beans
- 3 peppers (any color you like)
- 1 onion
- 4 tbsp extra virgin olive oil
- 1 garlic clove
- 1 small bunch celery
- 4 roma tomatoes
- 2 carrots
- ½ tbsp tomato paste
- ½ tsp salt
- ½ tsp black pepper
- 4 cups of water
- 1 blood orange
Directions
Place the giant beans in a large bowl and cover them with water. Allow them to soak for 8 to 12 hours.
To begin, drain the soaked beans and transfer them to a large pot. Cover the beans with the same water(4-5 cups) and bring to a boil. Reduce the heat and simmer for about 1 hour to 1,5 hours, or until the beans are tender but not mushy.
While the giant beans are boiling, prepare the vegetables. Cut the carrot into rounds, coarsely chop the onion, finely chop the celery, slice the peppers, and roughly chop the parsley. Squeeze the blood orange to extract the juice and crush the tomatoes. Set aside until ready to use.
In a large pan, combine the boiled giant beans along with their cooking water. Add the prepared vegetables, tomato sauce, tomato paste, and the freshly squeezed blood orange juice. Stir well to combine all the ingredients.
Preheat the oven to 350°F in convection mode.
Bake the mixture in the preheated oven for about 1 hour, or until most of the water has evaporated and the beans are tender. Check after 40 minutes to ensure there is still enough liquid in the baking pan to prevent the beans from drying out. Add a little water if needed.
If the beans become too dry during baking, top up with some water as needed. To finish the dish and create a crispy crust on some of the beans, stir the mixture one last time towards the end of baking to coat all the beans with the sauce.
