Baked Giant Beans in a Clay Pot or Dutch Oven

Meal Type: Mains

Cuisine: Greek

A slow-baked masterpiece of creamy giant beans, infused with the earthy aromas of bay leaves, sweet vegetables, and rich olive oil. This rustic dish develops a luscious, caramelized glaze that embodies the essence of Greek comfort food. Serve warm, drizzled with extra virgin olive oil, and pair with crusty bread for a true Mediterranean feast.

Gigantes, with their silky texture and earthy sweetness, pair beautifully with wines that offer balanced acidity and fruit-forward flavors to complement the dish’s savory depth.

By Georgios Chantzopoulos

Date Published: May 16, 2025

Ingredients (Makes 6 servings)
  • 500 g gigantes beans (large white beans)
  • 240 ml 1 extra virgin olive oil
  • 5 garlic cloves
  • 4 onions
  • 2 carrots
  • 1 Florina pepper (sweet red pepper)
  • 1 celery stalk
  • 2 tomatoes
  • 2 bay leaves
  • Freshly ground black pepper (generous amount)
  • 1 tbsp salt
  • 500 ml hot water
Directions
  • 1. Soaking the Beans: The night before, soak the gigantes beans in plenty of water. The next day, rinse and drain them well. Transfer to a clay pot (gastra) or a deep baking dish.
  • 2. Prepare the Vegetables: Thinly slice the onions and tomatoes, cut the carrots and celery into rounds, and julienne the Florina pepper into small batons.
  • 3. Layering: Spread the sliced onions over the beans, tuck in whole garlic cloves between layers, and add the carrots, celery, and Florina pepper. Cover the surface with tomato slices.
  • 4. Seasoning: Sprinkle with salt and a generous amount of freshly ground black pepper. Drizzle with olive oil and pour in hot water, just enough to cover the ingredients. Nestle the bay leaves into the dish.
  • 5. Slow Baking: Cover with a heavy lid and bake in a preheated oven at 160°C (320°F), fan mode, for 4 hours on the middle rack. The beans should turn a light golden brown and absorb all their liquids, leaving only their rich olive oil glaze.
  • 6. Optional Enhancements:

    • For a shorter cooking time, parboil the beans for 40 minutes, drain, and proceed with the rest of the steps. - Bake for 2 hours instead of 4.
    • Always sauté the vegetables before baking to enhance their sweetness
    • Add chestnuts or Prespa black beans to deepen the flavor profile.