Lemon Gigante Beans
Creamy gigante beans simmered until tender, then finished with lemon, olive oil, garlic, and herbs. Serve them warm with crusty bread, or chill them for a bright make-ahead bean salad.
- Total time
- 135 min
- Yield
- 6 servings
- Difficulty
- Easy
Prep 20mCook 115mGreek-inspiredVegan Recipes
Gigante beans are large, creamy white beans often used in Greek cooking. They have a soft, almost buttery texture when cooked slowly, which makes them perfect for soaking up lemon, olive oil, herbs, and a little tomato paste.
This recipe starts with dried beans for the nicest texture. The beans are simmered first, then gently baked or stovetop-finished with vegetables and a lemony sauce until everything tastes settled and silky.
Serve lemon gigante beans as a vegan main with bread and a salad, or as part of a mezze spread with olives, cucumbers, and roasted vegetables.
01What you'll need
Ingredients
16 items · 6 servings
- 1 pound dried gigante beans or large lima beans, picked over and rinsed
- Water, for soaking and cooking
- 1 bay leaf
- 1/4 cup extra-virgin olive oil, plus more for serving if desired
- 1 large yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, thinly sliced or minced
- 2 tablespoons tomato paste
- 2 cups low-sodium vegetable broth
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup fresh lemon juice, from about 2 lemons
- 1 teaspoon finely grated lemon zest
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
02How to make it
Step-by-step
1. Soak the beans
Put the beans in a large bowl and cover them with at least 3 inches of cool water. Soak for 8 to 12 hours at room temperature. Drain and rinse before cooking.
2. Simmer until tender
Add the soaked beans to a large pot and cover with fresh water by 2 inches. Add the bay leaf. Bring to a boil, then reduce the heat and simmer gently for 60 to 80 minutes, until the beans are tender but not falling apart. Skim off any foam that rises to the top.
3. Drain the beans
Drain the cooked beans and discard the bay leaf. If some beans split, that is fine. Set the beans aside while you make the lemony base.
4. Cook the vegetables
Heat the olive oil in a wide oven-safe skillet or Dutch oven over medium heat. Add the onion, carrot, and celery. Cook for 8 to 10 minutes, stirring often, until the vegetables soften and the onion looks translucent, which means partly see-through.
5. Add garlic and tomato paste
Stir in the garlic and cook for 1 minute. Add the tomato paste and cook for 1 to 2 minutes, stirring, until it darkens slightly and coats the vegetables.
6. Combine and simmer
Add the cooked beans, vegetable broth, salt, and pepper. Stir gently so you do not mash the beans. Bring to a simmer and cook uncovered for 10 minutes, until the liquid starts to look a little thicker.
7. Finish with lemon
Stir in the lemon juice and lemon zest. Simmer for 5 more minutes. Taste a bean and adjust with more salt, pepper, or lemon juice if needed.
8. Rest and garnish
Turn off the heat and let the beans rest for 10 minutes. Stir in the dill and parsley just before serving. Spoon into shallow bowls and finish with a small drizzle of olive oil if you like.
03From our kitchen
Cook's tips
- Make-ahead: Cook the beans up to 3 days ahead, then finish them with the vegetables, broth, and lemon when ready to serve. You can also make the whole dish 1 day ahead; the flavor gets deeper overnight.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.
- Freezing: Freeze for up to 3 months. The beans may soften a little after thawing, but they will still taste good. Thaw overnight in the refrigerator before reheating.
- Bean swap: If you cannot find gigante beans, use dried large lima beans, butter beans, cannellini beans, or great northern beans. Smaller beans may cook faster, so start checking early.
- Using canned beans: For a faster version, use about 4 cans of drained and rinsed butter beans or large white beans. Skip the soaking and first simmering step. Start at the vegetable step and simmer gently for 20 to 25 minutes.
- Lemon timing matters: Add lemon after the beans are already tender. Acidic ingredients can slow softening if added too early.
Cook's note
Dried beans vary by age. Older beans can take longer to soften, even after soaking. If your beans are still firm after 80 minutes, keep simmering and check every 10 to 15 minutes. Add more hot water as needed so they stay covered.
04Frequently asked
Questions & answers
Do I have to soak gigante beans overnight?
Soaking helps large beans cook more evenly and shortens the simmering time. If you forget, use a quick soak: boil the beans in water for 2 minutes, turn off the heat, cover, and let them sit for 1 hour. Drain and continue with the recipe.
Why are my beans still tough?
They may be older dried beans, or the water may be very hard. Keep simmering them in fresh water until tender before adding lemon. Do not add the lemon juice at the beginning.
Can I serve lemon gigante beans cold?
Yes. They are good warm, room temperature, or chilled. If serving cold, taste before serving because cold foods often need a little extra salt or lemon.
What should I serve with lemon gigante beans?
Serve them with crusty bread, pita, rice, roasted vegetables, a cucumber-tomato salad, or simple greens. They also work well as part of a mezze-style spread.
Can I make this oil-free?
Yes, though the dish will taste less rich. Sauté the vegetables in a few tablespoons of broth instead of olive oil, adding more broth as the pan dries out.
05Per serving
Nutrition facts
Nutrition Facts
6 servings
Amount per serving
% Daily Value*
- Total Fat10 g
- 13%
- Saturated Fat1 g
- 5%
- Cholesterol0 mg
- 0%
- Sodium473 mg
- 21%
- Total Carbohydrate55 g
- 20%
- Dietary Fiber16 g
- 57%
- Total Sugars9 g
- Protein18 g
- 36%
- Vitamin D0 mcg
- 0%
- Calcium92 mg
- 7%
- Iron6.3 mg
- 35%
- Potassium1513 mg
- 32%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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