Serves: 4 | Total time: 40 min. (using canned beans)
Fasolia Gigantes are very large butter beans which are grown in Northern Greece. They have a special place in the Greek cuisine and are particularly popular during Lent time. They are often served at room temperature as part of a Mezze.
Canned Fasolia Gigante (I use the ones from Trader Joe’s) or large butter beans are a great help when preparing this dish. The remaining ingredients are very likely found in your refrigerator or pantry.
A more labor and time intensive version of it requires the soaking of the dried beans overnight and cooking before assembling this recipe.
Ingredients:
Fasolia Gigantes (Giant Beans)
- 1 cup (250 g) dried fasolia gigantes
- water for soaking and cooking beans
- salt for seasoning
Broccoli Rabe
- 1 bunch of broccoli rabe, trimmed and chopped
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp red pepper flakes (optional)
- salt and pepper to taste
Tomato Sauce
- 2 Tbsp olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 can (410 g) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp sugar
- salt and pepper to taste
Additional Ingredients
- 1/2 cup crumbled feta cheese
- fresh Italian parsley, chopped (for garnish)
- lemon wedges (for serving, optional)
Optional Additions:
- 1 bay leaf (for cooking beans)
- 1 tsp ground cumin (for additional flavor in the tomato sauce)
- fresh dill or mint (for garnish)
Notes:
If using dried Fasolia Gigante, soak 1 cup (250 g) overnight, then cook in water with salt and bay leaf until tender, about 1 hour. This increases total prep time to around 2 hours. Canned beans save time and work well here.
Preparation:
Heat olive oil in a pan over medium heat. Add the chopped onion and sauté until translucent. Stir in the garlic and cook until fragrant. Pour in the crushed tomatoes and add oregano, thyme, sugar, salt, and pepper. Simmer the sauce for about 10–15 minutes until slightly thickened.
Meanwhile, heat olive oil in another pan. Add the garlic and red pepper flakes, then the broccoli rabe. Sauté until tender but still bright green, about 4–5 minutes. Season with salt and pepper.
Gently fold the Fasolia Gigante beans into the tomato sauce and heat through. Add the broccoli rabe. Taste and adjust seasoning. Top with crumbled feta and chopped parsley. Serve warm or at room temperature with lemon wedges on the side.
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