Fasolia gigantes - Greek giant baked beans in tomato sauce

    10 hours

    This traditional Greek recipe, can be found served as a meze dish in Greek and Mediterranean restaurants. It's a delicious baked bean recipe in tomato sauce, using butter beans. You can substitute the dill for parsley, if you prefer.

    92 people made this

    Serves: 8 

    • 450g dried butter beans
    • 2 (400g) tins chopped tomatoes with juice
    • 250ml olive oil
    • 3 cloves garlic, chopped
    • sea salt to taste
    • 1 teaspoon chopped fresh dill or 1/2 teaspoon dried dill

    Prep:10min  ›  Cook:1hr50min  ›  Extra time:8hr soaking  ›  Ready in:10hr 

    1. Place the butter beans in a large saucepan. Pour enough water to fill to 5cm above top of the beans. Allow to soak overnight.
    2. Preheat oven to 190 C / Gas 5.
    3. Place the saucepan over medium heat; bring to the boil; reduce heat to medium-low and simmer 20 minutes; drain. Pour the beans into a 23x33cm baking dish. Add the tomatoes, olive oil, garlic, salt and dill; stir.
    4. Bake in preheated oven for 1 1/2 to 2 hours, stirring occasionally and adding water if the mixture appears dry.

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    Reviews in English (60)


    great recipe! Reminded me of my holidays!  -  16 Aug 2011


    WOW... This was such a great and tasty recipe... much better than expected... I love dill and that's why I made it plus I'm a vegetarian, so this was perfect for me. The flavor was REALLY good. Even my husband who doesn't like beans that much loved this recipe!!! The only changes I made were the following: * I cooked the beans for about 35 minutes instead of 20. * I used 1/4 cup of olive oil instead of 1 cup * I used 1 28-Ounce can of Muir Glen Organic Fire Roasted Crushed Tomato, and 4 garlic cloves instead of 2 (because I love garlic) THIS was sooooooooo YUMMY!!!!! I will be making this very often, even for parties!!! Thanks for posting!!  -  15 Feb 2009  (Review from Allrecipes US | Canada)


    I LOVE this recipe and can't seem to get enough of it. My husband and I had beans like this in Greece and I've been looking for a recipe for them ever since. This one is fabulous! I don't use nearly as much olive oil though--just a splash over the top, it really doesn't need it. Also, I usually just use canned beans because it's easier. Thanks so much for the recipe!  -  08 Sep 2009  (Review from Allrecipes US | Canada)