Slow-Simmered Gigantes Beans with Tomato and Fresh Dill
Traditional Greek-style giant beans stewed slowly in a savory tomato sauce brightened with fresh dill for a comforting vegetarian dish. This greek-inspired vegetarian (vegetarian) ready in about 135 minutes pairs dried gigantes beans, extra virgin olive oil, medium yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 medium carrot, diced
- 1 stalk celery stalk, diced
- 3 cloves garlic cloves, minced
- 14 oz canned crushed tomatoes
- 4 cups water
- 3 tbsp fresh dill, chopped
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp sugar
Instructions
- Step 1: Rinse 1 cup dried gigantes beans and soak them overnight in cold water to soften.
- Step 2: Drain the soaked beans and place them in a large pot with 4 cups fresh water. Bring to a boil, then reduce to a simmer and cook uncovered for 1 hour, skimming foam as needed.
- Step 3: While beans simmer, heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 finely chopped medium yellow onion, 1 diced medium carrot, and 1 diced celery stalk. Sauté for 7-8 minutes until softened and fragrant.
- Step 4: Add 3 minced garlic cloves to the vegetables and cook for 1 minute until aromatic.
- Step 5: Stir in 14 ounces canned crushed tomatoes, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, and 1/2 teaspoon sugar. Simmer the sauce for 10 minutes to thicken.
- Step 6: Add the tomato sauce to the simmering beans, stir gently, and continue to cook uncovered for another 45 minutes until beans are tender and sauce thickens.
- Step 7: Remove from heat, stir in 3 tablespoons chopped fresh dill, and let cool slightly before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Gigantes Beans with Tomato and Fresh Dill take to make?
Total time is about 135 minutes (15 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Gigantes Beans with Tomato and Fresh Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried gigantes beans from drying out.
Can I substitute ingredients in Slow-Simmered Gigantes Beans with Tomato and Fresh Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Gigantes Beans with Tomato and Fresh Dill for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Simmered Gigantes Beans with Tomato and Fresh Dill vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
