Giant Beans Casserole (Greek traditional dish)

«They are a nice smooth meal with tomato sauce filled with herbs.»


As you have understood by now, I can’t run away from my roots and our traditional foods. They bring a sense of love and pride to the dining table and, for sure, unite hearts and smiles.

If you have eaten beans before, you will know thet they are not the most…how should I put it… polite legumes, due to the..hmm…. aftermaths.. right?..they cause. However, they are super cleansing (see what I did there??) and healthy, and with a little patience they can be cooked to a great casserole dish.

They are a nice smooth meal with tomato sauce filled with herbs. It needs a lot of olive oil to combine all the flavors and bring Greece on your table. Follow me.


WHAT YOU NEED (for 4-5 servings):

  • 250 gr giant beans (white or black- yes, there are black, too, and they are easier on the stomach!)
  • 2 carrots, peeled, washed and sliced
  • 1 large onion, chopped
  • 2 spring onions, washed and chopped
  • 2-3 garlic cloves, mashed
  • 1 red pepper, washed and sliced
  • 1/3 bunch dill, washed and chopped
  • 1/3 bunch parsley, washed and chopped
  • 1/3 bunch celery, washed and chopped
  • 1 can chopped tomatoes
  • 1/3 carton tomato puree
  • 1 tablespoon tomato paste
  • 1-2 tablespoons salt
  • 1 teaspoon pepper
  • 1 pinch cumin (optional but it’s your loss!!)
  • 1 teaspoon pepper flakes (optional)
  • 1 1/2 cup olive oil
  • 1 teaspoon mustard (grandma’s tip- optional but, again,  your loss!!)
  • juice from 1 lemon


The very first and most important step for this recipe is to remember to soak the giant beans in a bowl of water overnight. Once you do that, you’ve covered half of the process!!

The next day, drain them,put them in a roaster (if you don’t have one,check the note at the end) and add all the ingredients- EXCEPT for the olive oil and lemon juice- along with 2 glasses of water, cover with the lid and let them cook in the oven at 220 C (430 F) for 90′ – or until the beans are soft.


Remeber to check 2-3 times by stirring the beans. At 80′, take the lid off and let them get brownish.( If at the end, there is excess water, let them bake for some time more.)

5′-10′ before they’re done, add the olive oil and mustard and stir. Let them cook for the remaining 10′ and they’re done! I leave the oil for the end because otherwise, the beans would absorb it quickly and they would be to «heavy» at the end. We want them light and tasty.


Enjoy with lemon juice drizzled on top and tons of feta cheese!! Oh, and avoid meeting anyone that same day or the next morning! You want the air clear, right?!

Note: If you don’t have a roaster with a lid, you can bake them in a regular pan covered with foil. However, because this will not be enough, at first, boil the beans on their own, in a pot, for 30′ and then place them in the pan with the ingredients to bake them.


Evgenia ♥♥



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