Gigantes: Roasted Butter Beans from Prespes Lakes

Gigantes Greek Butter Beans G

Gigantes (meaning giants) is a classic butter bean appetiser or meze, found all over Greece. There are several variations of the recipe and seeing as gigantes is one of our favourite dishes, we have tried most of them! It’s a dish just as enjoyable in winter as in summer and is easy to make as a starter when having friends around, or as a light lunch or supper on its own. In Greece the best butter (or lima) beans are commonly agreed to be those grown around Lake Prespes in the north of the country, where the borders of the Former Yugoslav Republic of Macedonia and Albania meet Greece.

Pelican in Prespes LakeThis is one of the biggest natural bird sanctuaries in Europe and an area of outstanding natural beauty where wildlife and plants rarely seen in Europe can still be found. Sophie and I made a road trip up to the area a couple of summers ago and were blown away by the scenery!

We had been told that the best gigantes could be found in a small taverna in a tiny fishing hamlet at the furthest point of the lake, on the edge of a juniper forest. We arrived there on a late August afternoon. On a narrow jetty, a fisherman was tinkering with his motorboat. He offered to take us on a tour of the lake there and then. It was an unforgettably magical ride! The late golden afternoon sun slanted across the water, pelicans swooped into the water beside us as we chugged past tiny monasteries clinging to the cliff sides. The fisherman told us that bears often came down to the lakeside at twilight to have a drink, but alas, much to our disappointment, we didn’t see any that afternoon (the next day made up for it when we saw a couple of young bears at a nearby bear sanctuary)!

By the time we finally docked back at the jetty, the sun was just a thin sliver of light over the hills and it was rapidly getting dark. In the north of Greece, even in high summer, a chill can fill the air once darkness falls, so we went straight to the taverna where we were quickly served steaming hot bowls of gigantes. The taverna’s reputation for great gigantes was well-deserved. We could taste the earthy goodness of the butter beans, the sweetness of the tomato and carrot and the silky richness of the olive oil. Perfection!

Our recipe respects the traditional Prespes lake version but adds two new dimension in taste plus a tip on texture:

The butter beans and carrots lend sweetness to this dish and we feel that a touch of fiery spice provided by chilli flakes and fruity acidity provided by  grapefruit juice give the dish a new  balance that elevates it gastronomically. Regarding texture we love our gigantes to be browned on the edges, almost to the point of being burnt, giving a satisfying crispiness but with the sauce below still rich and unctuous.

Gigantes Greek butter beans 0

The recipe:

Once the butter beans are soaked for 8 hours, gigantes takes just half an hour to prepare, then it needs about 2 and a half hours total cooking. This is a cheap and easy dish with lots of ingredients. If served as a meze or starter this would serve 4 people comfortably. It can be eaten the following day, but it is ideal when eaten half an hour after coming out of the oven. You can have this dish in its purely vegetarian version or add sliced sausage into the mixture. It’s great both ways!

Butter beans are a good source of iron, zinc and magnesium, which are also nutrients found in poultry, meat and seafood — another reason the beans are considered a protein food. A 1/2-cup serving of butter beans meets 10 percent of the daily value for iron and zinc and 15 percent of the daily value for magnesium.

Gigantes Greek butter beans

Ingredients (for 4 people as a starter- 1 platter)

250 g butter (lima) beans (dried, not tinned)
1 carrot, sliced
½ chilli pepper, finely chopped
1  onion, cut into thick slices
1 stick of celery, sliced (with the leaves if it has)
350 g carton/tin chopped tomatoes
2 tbsp of finely chopped flat leaf parsley
75 ml extra virgin olive oil
1 pink grapefruit, juiced
100 ml of water from the boiling of butter beans approximately (see instructions)
1 tbl. sweet smoked paprika
½ tsp. chilli flakes or few drops tabasco sauce, depending on your taste (optional)
Salt and pepper

1 salami sausage (eg. chorizo) not ready sliced (optional)


1. Soak the beans in enough fresh water in a bowl to cover them at least by 3-4 cm and leave there for 8 hours at least.

Gigantes Greek butter beans 1

2. Cut the vegetables as per instructions. Squeeze the grapefruit.

*Gigantes Greek butter beans 2

3. Using the water that you soaked the butter beans put them in a saucepan, add more water to cover them by 3 cm. and boil for 40 minutes on a medium heat hob (do not add salt). Leave in the saucepan with the remaining water.

Gigantes Greek butter beans 3

4. Preheat the oven to 180ºC with fan.

5.  Choose either an ovenware dish or a roasting pan. Tip in all the ingredients in and stir. Top up with enough water from the boiled butter beans so as to cover the ingredients. Add salt and pepper and put the dish in the oven on the middle shelf. B

Gigantes Greek butter beans 4

6. Bake (180ºC with fan) for 1:15′ until most of the liquid has been absorbed, but not so much as to become dry, stirring a couple of times between and adding water if it seems necessary. Finish off the dish by turning up the grill setting on the oven to high for 5-10 minutes (depending on the oven) on the higher shelf allowing the dish to lightly brown. Be careful though! The sauce should not be allowed to over-brown or dry out too much.

Gigantes Greek butter beans 5


Remove the beans from the oven and leave to rest for at least 15-20 minutes (depending on the season) to allow the flavours to settle and to let it cool slightly before serving.

Gigantes Greek butter beans 5

Print Friendly, PDF & Email

I was born in Athens, Greece in 1959. I have lived in New York, Amsterdam, Paris and of course Athens and have travelled extensively. I have three daughters and live with my Welsh partner, Sophie, dividing our time between Athens and Wales. After 30 years as a marketing and advertising strategy specialist, I started Cucina Caruso, my cookery blog in Greece, as a hobby in my late 50’s, focusing on contemporary Mediterranean cuisine. The blog became such a huge success, that it is one of the very few internationally that became a pop-up restaurant in Athens and on the island of Tinos. Having created a top gastronomy brand in Greece, I am now part-time advertiser and full-time blogger/chef/culinary consultant! My interest in cookery derived from my love of good food, having been raised by my maternal grandmother from Smyrna who filled my childhood with Eastern Mediterranean flavours, colours and stories. From her I inherited an innate appreciation for Greek and French cooking and finely balanced tastes with intensity and character. From my paternal grandmother, I inherited the name Caruso and an appreciation of Italian food culture, which achieves rich flavours with just a few fine ingredients. I adore great home-cooked Greek and Mediterranean food, which is both healthy and tasty! However, I have always believed that its rich heritage of traditional recipes has room for improvement, especially in terms of technique. In this international Cucina Caruso blog, I will introduce you to my fresh, contemporary approach to exceptional traditional Mediterranean recipes which have already been embraced by my Greek audience and can now be appreciated all over the world!

1 Comment

  • Reply September 2, 2020


    When we go to Greece, we always bring back some gigantes beans, as I have never found them in Britain. They are special.

    Gigantes are not butter beans, at least not what is sold under that name in Britain. If I was making this, I wouldn’t use butter beans. Butter beans are much softer, and in my experience are already disintegrating after being boiled for 40 mins. The small white beans widely sold in Britain might also disintegrate if treated like this. Maybe you could get away with it if you watched them carefully and caught them at the right texture before transferring them to the casserole.

    To try and better match the texture, albeit not the size, I would suggest trying to find the medium sized white beans sold as in Britain “white kidney beans”. These are not widely sold, but can occasionally be found in some supermarkets and specialist grocers, for example under the Cypressa brand. Spanish suppliers sell them as “alubias blancas”, and if you are lucky might have “fabiones la granja” which are a larger sized (and premium priced) white bean. You can also find similar medium sized white beans in middle eastern suppliers. These beans might need some longer initial boiling than 40 mins, just to be sure that they do cook through, as undercooked kidney beans are not good for you. If I am cooking cassoulet, I boil them for about 70 mins and then put them in a casserole for a further 4 to 5 hours, so I can testify they can retain their integrity to such treatment.

    To reduce the digestive effect of the beans, I discard the water they are being boiled in after the first 5 or 10 minutes of boiling, together with any scum that forms, and replace it with freshly boiled water.

Leave a Reply

Leave a Reply