No-Oil Gigantes and Greens Braised in Tomato

Greek Fast Without Oil Published June 13, 2026

Greek giant beans are usually swimming in olive oil — but stripped back to tomato, garlic, and a fistful of wild greens, they are no less satisfying. The beans themselves are huge, creamy, and deeply savory, and a long, slow braise in a garlicky tomato sauce concentrates everything into something you want to mop up with bread. Bitter greens like dandelion or chard cut the richness and add iron, making this a true one-pot strict-day dinner.

Without oil, the depth comes from tomato paste cooked until it darkens, plenty of garlic and dried herbs, and the starch the beans release as they soften. A long oven braise does the rest — gentle heat coaxes out a sweetness that needs no fat at all.

Written for strict no-oil days. On oil days, add 1/4 cup olive oil before baking, as is traditional, and finish with more on the table. There is no fish version — these beans are the centerpiece.

FASTING LEVEL: Fast Without Oil (oil-day note below)
SERVINGS: 4
TIME: 1 hour 30 minutes (plus overnight soak)

INGREDIENTS

- 350g (about 2 cups) dried gigantes or large lima beans, soaked overnight
- 1 large onion, diced
- 5 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 can (400g) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 1 bay leaf
- 200g (about 4 cups) chard, dandelion, or spinach, chopped
- 500ml (2 cups) reserved bean cooking liquid or water
- 1 tablespoon red wine vinegar
- Salt and black pepper, to taste
- Chopped fresh dill or parsley, to serve

METHOD

1. Drain the soaked beans, cover with fresh water, bring to a boil, and simmer for 40-50 minutes until almost tender but not fully soft. Drain, reserving the cooking liquid. Preheat the oven to 180C (350F).

2. In an ovenproof pot, sweat the onion in 3 tablespoons of water over medium heat for 6-7 minutes until soft. Add the garlic and cook 1 minute, splashing in water as needed.

3. Add the tomato paste and cook, stirring, for 2 minutes until it darkens. Stir in the crushed tomatoes, oregano, paprika, and bay leaf.

4. Add the drained beans and enough reserved bean liquid (about 2 cups) to nearly cover them. Season with salt and pepper and bring to a simmer.

5. Cover and bake for 40 minutes, then uncover, stir in the chopped greens, and bake a further 20-25 minutes until the beans are meltingly soft and the sauce has thickened around them.

6. Remove the bay leaf. Stir in the vinegar, adjust seasoning, and let rest 10 minutes. Serve warm or at room temperature, scattered with dill or parsley, with bread.

NOTES

- On oil days, stir 1/4 cup olive oil into the pot before baking and drizzle more over each plate.
- Canned gigantes or butter beans work — skip step 1, use 2 cans (drained), and reduce the bake to 35 minutes total.
- This is even better the next day, served at room temperature mezze-style.
- A pinch of cinnamon or allspice deepens the sauce in the Greek style.