Gigantes with Tomatoes and Greens

Greek giant butter beans slow-cooked with tomatoes, garlic, and chard until tender and bubbling.

Vegetarian High Protein Slow Cooked Greens Greek Cuisine

Estimated Nutrition

Calories

621.6

kcal / serving

2486.2 kcal total

Carbs

76g

per serving

304.1 g total

Fat

22.1g

per serving

88.5 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

160

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Puré

LegumesPulses

500

Gigantes Beans

dried, or butter beans, soaked overnight

NutsSeeds

cloves

Garlic

chopped

0.5

tsp

Sweet Paprika

tsp

Salt

unit

Black Pepper

freshly ground to taste

handful

Parsley

fresh, chopped

handful

Mint

fresh, chopped

OilsFats

Olive Oil

used in stages

Vegetables

piece

Onion

chopped

400

Chopped Tomato

tinned

350

Chard

or spinach, washed

Method

Drain the beans, cover with fresh water, and boil for 1.5 to 2 hours.

Soften the onion and garlic in 30ml of olive oil for 5 minutes.

Stir in the paprika, tomato purée, canned tomatoes, 100ml water, salt, and pepper.

Simmer the sauce for 30 minutes and stir in the chard before removing from heat.

Preheat the oven to 160°C.

Drain the cooked beans and mix with the tomato sauce, 30ml olive oil, and fresh herbs.

Transfer to a casserole pan, drizzle with remaining 30ml olive oil, and bake for 35 to 40 minutes.