Baked Gigantes Beans in Tomato Sauce with Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Giant white beans slow-baked in a rich tomato sauce infused with garlic, onion, and aromatic Greek herbs for a comforting vegetarian dish. This Greek recipe (vegetarian), ready in about 120 minutes, blends dried gigantes beans, olive oil, yellow onion, finely chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried gigantes beans
• 3 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 14 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 2 cups water
• 1 tsp dried oregano
• 2 tbsp fresh parsley, chopped
• 1 tsp sugar
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup dried gigantes beans and soak in water overnight or for at least 8 hours. Drain and rinse again.
2. Step 2: In a large pot, cover soaked beans with water by 2 inches and bring to a boil. Reduce heat and simmer for 45 minutes until beans are tender but not mushy. Drain and set aside.
3. Step 3: Preheat oven to 350°F. In a skillet, heat 3 tbsp olive oil over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until soft. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Stir in 14 oz canned crushed tomatoes, 2 tbsp tomato paste, 2 cups water, 1 tsp dried oregano, 1 tsp sugar, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring mixture to a simmer and cook for 5 minutes until sauce thickens slightly.
5. Step 5: Combine cooked beans with tomato sauce and 2 tbsp chopped fresh parsley in an ovenproof casserole dish. Cover with foil and bake for 45 minutes until sauce is bubbly and beans are fully infused with flavors.
6. Step 6: Remove from oven, let cool slightly, and serve warm as a main or side dish.