Sautéed Gigantes Beans in Tomato Sauce with Fresh Dill

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Large giant beans simmered in a rich tomato sauce with garlic and fresh dill, offering a hearty and aromatic vegetarian Greek dish. This Greek recipe (vegetarian), ready in about 105 minutes, blends dried gigantes beans, water, olive oil 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
• 6 cups water
• 3 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 14 oz can crushed tomatoes
• 2 tbsp tomato paste
• 2 tbsp fresh dill, chopped
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup water or vegetable broth

Instructions

1. Step 1: Rinse 1 cup dried gigantes beans and soak them in water overnight. Drain and rinse again.
2. Step 2: Place the soaked beans in a large pot with 6 cups water and bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered for 1 hour until beans are tender but not falling apart. Drain and set aside.
3. Step 3: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped medium yellow onion and sauté for 5 minutes until translucent.
4. Step 4: Add 3 minced garlic cloves to the skillet and cook for 1 minute until fragrant.
5. Step 5: Stir in a 14 oz can of crushed tomatoes, 2 tbsp tomato paste, 1 tsp sugar, 1 tsp salt, and 1/2 tsp black pepper. Cook for 3 minutes, stirring frequently.
6. Step 6: Add the cooked beans and 1 cup water or vegetable broth to the skillet. Reduce heat to low and simmer uncovered for 20 minutes until sauce thickens and coats the beans.
7. Step 7: Stir in 2 tbsp chopped fresh dill just before serving to infuse the dish with bright herbal notes.