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Baked Gigantes


Mary Hathaway

This very tasty recipe came from my sister Mary, who found it in a newspaper. I had never heard of gigantes, and I've been avoiding lima beans ever since childhood when my mother served the Birdseye kind in the frozen package. But this recipe has changed all that. --Eve


450 g 1 lb. gigantes or large lima beans
59 ml1/4 c. olive oil
6 cloves garlic, crushed
1 onion, grated
300 ml1 & 1/4 c. hot vegetable broth
pinch dried red pepper flakes
120 ml1/2 c. chopped Italian parsley
2 lg. tomatoes, chopped, or 14 oz. can stewed tomatoes
30 ml2 T. tomato paste
2 tsp.salt, divided
1 ml1/8 tsp. pepper


Soak beans overnight in cold water or cover with boiling water and let stand one hour. Drain. Place in large saucepan, add cold water to cover, season with 1 tsp. salt, simmer till crisp-tender, 30-60 minutes. Drain.

Heat oven to 350 degrees. Combine oil, garlic, and onions in a baking dish and bake till soft and golden, about 15 minutes. Add beans, stir, and return to oven 15 more minutes.

Gently stir in hot broth, parsley, red pepper flakes, tomatoes, tomato paste, 1 tsp salt, 1/8 tsp. pepper or to taste. Bake 20-60 minutes, stirring every 20 minutes. Add more broth if dry.

Serve with a squeeze of lemon juice.