My mother found this recipe in one of her Greek cookbooks after she fell in love with the jumbo beans served at a Greek restaurant in her neighborhood. This recipe calls for broad beans or large lima beans. These beans are approximately one inch long each and are sold dried. Made with the simplest of ingredients, including tomatoes, olive oil, and parsley, this dish is deceptively unique. It cooks for an incredibly long time, achieving a nice, deep flavor in the process. Also, the beans plump to an extraordinary size during cooking making this one truly distinctive dish. This side dish is great not only with Greek food, but with nearly any other meal as well.
Slices of Warm Bread
Greek Halibut
Jumbo Greek Beans
Green Salad with Cucumber, Tomatoes, Olives and Feta Cheese


1/2 pound dried broad beans or extra-large lima beans
1/3 cup olive oil
1/3 cup vegetable oil
1 medium onion, diced
1/2 cup italian parsley, chopped
a 15 ounce can of diced tomatoes
1 tablespoon minced garlic
salt and pepper

Cooking Instructions

Rinse the beans and place in a medium sized pot. Cover with water and let soak overnight.

Heat the oven to 350 degrees. Drain the beans, rinse, and drain again. Add the beans to a ceramic or pyrex casserole dish along with the olive and vegetable oils, onion, and parsley. Stir the ingredients together, cover the dish, and then place in the oven. Bake for about 1 hour.

After 1 hour, add the diced tomatoes. Stir to mix and then bake for another 3 - 4 hours, stirring every hour or so. Check after 2 hours because, depending on the size of your beans or how long they have soaked, they may cook faster than the usual 3 to 4 hours. (Unfortunately, the cooking time for this dish varies greatly depending upon a number of different factors. It is almost better to make the dish a day ahead and reheat it for serving. This will guarantee that the beans will be done when the rest of the meal is ready. In fact, the beans usually taste better the second day anyway!) When the beans are almost completely tender, add the minced garlic and cook for an additional 30 minutes. Season to taste with salt and pepper as necessary. Serve garnished with additional chopped parsley.

Makes 6 servings



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If you are pressed for time or have forgotten to soak the beans overnight, you can perform a quick soak. Cover the beans with cold water in a pot, bring to a boil and simmer for 2 minutes. After removing from the heat, let the beans stand, covered, for 1 hour. Drain and then continue with the recipe as it is written.

If the beans cook too quickly, remove them from the oven and set aside. 30 minutes prior to serving, add the garlic as in the recipe above and return the to the oven for the final cooking stage.

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