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5 from 10 votes

Vegan Gigante Beans Recipe

Perfectly cooked Gigante Beans Recipe tossed with fresh parsley. This dish can be served as lunch or dinner. An ideal dish for summer days. It's delicious and super easy to make! 
Course Main Course
Cuisine Greek
Keyword Gigantes Beans, Greek dishes, Greek Vegan
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Waiting Time 12 hours
Servings 4
Calories 343kcal


  • 2.5 cups Gigantes beans
  • salt
  • pepper
  • 4 Tbsp olive oil
  • 1 onion dry
  • 1 onion fresh
  • 2 carrots
  • 1 red pepper
  • 2 clove garlic
  • 1/4 tbsp cinnamon
  • 1 bay leaf
  • 1.5 cups tomato juice
  • 1/4 tbsp lemon zest
  • 1/4 tbsp rosemary
  • 1 cup water
  • 1 stock vegetable cube
  • 1 Tbsp cilantro
  • 1 Tbsp dill


  • Pour enough water over to cover beans by 7 cm; let soak overnight. When they are inflated and ready, drain and rinse them with water to leave the salt. Preheat the oven to 356 Fahrenheit in air.
  • Put the beans in the saucepan, add water and transfer to the fire. When the water gets boiled, let simmer for 1 hour to soften.
  • When ready, strain and leave them aside.
  • Gather and cut all your vegetables in cubes. 
  • In a pan, add the olive oil, leeks, garlic, onion and mix for 2-3 minutes until golden in low heat. 
  • Add the red peppers, the celery, black pepper, cinnamon, lemon zest and the rosemary. Mix for 5 minutes in low heat. 
  • Add the tomato juice and the vegetable stock cube and let it cook for 2 minutes. 
  • Add the cooked beans, cilantro, dill, bay leaf and mix
  • Transfer the beans in a medium size pan. Cover with aluminum foil and bake for 1 hour and 15 minutes.
  • Every fifteen minutes we taste the beans. When softened, mix and bake for another quarter.
  • Serve with parsley finely chopped. 


Serving: 1serving | Calories: 343kcal | Carbohydrates: 43g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Sodium: 44mg | Potassium: 1077mg | Fiber: 10g | Sugar: 9g | Vitamin A: 6450IU | Vitamin C: 61.5mg | Calcium: 143mg | Iron: 5mg