Oven Roasted Giant Beans

I promised this recipe to a friend over six months ago. And yes, she’s still my friend. So I thought well, if I’m going to write it out, I might as well post it on my blog. It’s definitely one of my favourite bean recipes. Absolutely delicious and super easy to make.

500 gr. dried giant white beans (I buy two cans of Large Lima Beans)
3/4 cup olive oil
4 ripe tomatoes (or 1 can diced tomatoes. If you use these add a sprinkling of sugar to the pot)
Parsley, finely chopped
4 cloves garlic, sliced (my addition so it’s optional)
Salt, Pepper

The evening before cooking, if you are using dried beans, put them in water to soak. Next day, boil them until they are tender and drain them well. Whether you are using dried or canned, now put the drained beans in a baking dish and add the olive oil, peeled and chopped tomatoes, garlic, salt, pepper, and parsley. Bake for 90 minutes to 2 hours at 200 C (400 F). Serve hot or cold.

From The Greek Cookery – 300 Traditional Recipes

Enjoy! πŸ™‚


10 thoughts on “Oven Roasted Giant Beans

    1. Thanks! Interestingly the original recipe calls for about 40 minutes of cooking. I don’t find that to be enough time. After 90 minutes of roasting the flavours really come alive and combine nicely. Give it a try! I’m betting you’ll enjoy it. πŸ™‚


  1. It seems that everyone hated beans as a child. I did too, with a vengeance. Now they are a regular feature of my diet and I like them in any form. But I have to admit that I never had them baked nor heard of them. Coming soon to my kitchen πŸ™‚
    Thanks for sharing.


    1. Great Abufares! I think you’ll enjoy them! πŸ™‚ You know I’m surprised that no one has heard of baked beans. I guess I’m familiar because there’s an old Canadian recipe for baked beans that people here have been eating for generations. They have a very rich, sweet sauce (usually with maple syrup) and often include pork. Good as a side but I could never eat them as a meal.


  2. Beans are one of the main dishes in Puerto Rico, though we cook them more like a stew and eat them with rice. Red beans, white beans, black beans you name them I have tried them all, and I must say that I loved them as child and like them as an adult. Even when I went to College in Lafayette, Louisiana I had the pleasure of eating red beans and rice which is also part of their culinary scene. One of these days I will send you the recipe for white beans “guisadas” with cilantro, onions, green peppers, dices of pumpkin and garlic (which I do not add because I am allergic to it)! I think you will enjoy them : )

    My grandmother was very partial to your baked beans with maple syrup and pork. It is funny, because I do remember them from my childhood, but it was not a common dish in PR. It must have been my grandmother who cooked them for us…

    Your bake bean’s recipe sound much more to my liking, as I like salty above sweetness every time. But, i will have to omit the garlic…


    1. I would LOVE your recipe, Hebe! It sounds delicious. Thank you. I always associate pumpkins with fall and it sounds like with beans, it would be a great dish in September or October. Correct me if I’m wrong though… πŸ™‚


      1. White beans stew


        1 Can of white beans (I prefer the brands: Progresso or Goya drained. You can choose to use dry beans, but will have to soak them in water over night). Save the empty can to measure chicken broth later on.

        1 tablespoon Olive oil
        1 small onion diced small
        1 green belt pepper , without the seeds and diced small
        3 sweet peppers
        3 leaves of spiny or serrated coriander chopped
        1/2 a cup of chopped cilantro
        2 garlic cloves smashed

        About 1 1/2 cup (3/4 pounds) of large diced cubes of pumpkin with skin.
        2 teaspoons of salt
        1/4 cup tomato sauce
        Chicken broth or water (if chicken broth not available)

        In a sauce pan heat olive oil on medium high. Add ingredients on B list and saute until onion looks translucent. Add beans, tomato sauce, pumpkin cubes, salt and chicken broth. Bring to a boil on high heat. Lower temperature to medium low and cover and cook for 45 minutes. Uncover, bring temperature to Medium-high and cook for about 10 minutes or so to thicken sauce.

        Serve over white rice.


        Hope you like it : )


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