Delicious Greek-style beans, baked in a garlicky tomato sauce with plenty of dill and oregano. This is a truly wonderful vegan side dish or bulk it out to be a main with salad, dips and rice or baked potatoes.
What are Greek beans?
Greek beans are called gigandes plaki in Greek. Usually they’re made with giant white beans – in fact gigandes means giant – but I’ve used butterbeans in my recipe as they are much easier to find in the UK. The beans are cooked in a tomato sauce with lots of herbs, including dill, which gives them a wonderful taste.
Every time I eat these Greek-style baked butterbeans I can *almost* imagine myself to be on holiday on a Greek island with the sun on my face. I had to add in almost there because let’s face it, London in January is a looooooong way from a summer holiday on a Greek island. Anyone else had snow recently? Luckily these beans are warm and filling so they can be eaten in mid-winter too.
What are butterbeans?
Butterbeans, called lima beans in some parts of the world, are large white beans. They have a creamy colour and a slightly floury texture when cooked. You can buy dried butterbeans, which can be soaked and cooked at home, or if you prefer you can use tinned ones. In this recipe for Greek-style baked butterbeans I’ve used tinned.
Whether you’re vegan, doing Veganuary, or just looking to eat more beans I 100% recommend that you try this recipe – it’s one of my favourites and I think you’ll love it too.
What to serve with gigandes
I think these beans are lovely as they are with a baked potato or rice. They’re also great with a mezze-style meal. My vegan tzatziki goes very well on the side or you could have them with the filling from my jackfruit gyros. They would also work well with this Israeli salad, some flatbreads and my cauliflower hummus or this roasted red pepper dip.
How to make baked Greek beans
One of the best things about this dish – apart from the fact that they taste delicious – is that they are so easy to make. This really is a one-pot beans dish – chuck it all together, bake it and you’re done.
Baked Greek beans in tomato and dill sauce (vegan)
- 2 x 400g tins of butter beans drained and rinsed
- 2 cloves garlic crushed
- 1 red onion sliced
- 2 x 400g tin chopped tomatoes
- Handful dill finely chopped
- 2 tbsp olive oil
- 1 tsp oregano
- Salt and pepper
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
- Place all the ingredients together in a roasting tin and mix well.
- Bake for 40 minutes stirring halfway until the onion is soft and the sauce has thickened.
- Season with extra salt and pepper if required. Serve as part of a mezze spread or as a hearty vegan main course with a side salad and rice or potatoes.
More vegan butterbean dishes
Did you know that I also have a kid food blog, Sneaky Veg?