I like the way the Greeks refer to these beans on menus as simply “giants.” Still, whatever size bean you decide to use in this recipe, I can guarantee it’ll taste better than just about any you’ve ever tasted before. You’ll probably want to double the recipe and enjoy leftovers, which always taste better anyway.
1 pound Greek gigantes (or large limas), soaked for 12 hours, drained
1/4 cup extra-virgin olive oil
1 large onion, finely chopped
4 cloves garlic, minced
1 (15-ounce) can chopped plum tomatoes, with liquid
2 cups water
2 tablespoons honey
1/4 teaspoon ground cloves
Salt and freshly ground black pepper
3 tablespoons chopped fresh parsley leaves
Add the beans to a pot with enough cold water to cover well. Bring to a boil, lower the heat, cover, and simmer until just soft throughout but not quite cooked, approximately 50 to 80 minutes, depending on the beans. Drain and set aside. Preheat the oven to 325 degrees F. Heat olive oil over medium heat in a Dutch oven. Add onion and cook until soft. Add the garlic and cook for 30 seconds. Add tomatoes and their liquid, 2 cups water, honey, cloves, salt, and pepper and boil gently for 20 to 30 minutes or until it begins to thicken. Stir in the parsley and remove from heat.
Place the beans in an oven-proof dish, pour tomato mixture on top, stir and spread mixture out evenly. Bake 1 1/2 to 2 hours, or until beans are soft. Check the dish during cooking and add a small amount of boiling water if needed. The dish will look crispy on top. Remove from the oven and let sit for 10 minutes before serving. Serve hot or at room temperature. Serves 4-6.
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