Best 4 Giant Beans With Spinach Tomatoes And Feta Recipes

Indulge in a culinary journey with our Giant Beans with Spinach, Tomatoes, and Feta, a symphony of flavors that will delight your taste buds. This wholesome dish, brimming with Mediterranean vibes, features succulent giant beans simmered in a luscious tomato sauce, complemented by the vibrant colors and textures of spinach, tomatoes, and creamy feta cheese. The tantalizing aroma of herbs and spices, expertly blended with the natural sweetness of the vegetables, creates an irresistible invitation to savor this delectable creation. As you explore the diverse range of recipes within this article, you'll discover variations that cater to different dietary preferences and culinary adventures. From a comforting vegan version to a protein-packed rendition with chicken or beef, there's something for every palate to relish. So, prepare to embark on a culinary adventure that promises satisfaction with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

MESSINIA STYLE GIANT BEANS BAKED (GIGANTES) WITH SPINACH & FETA

Messinia Style Giant Beans Baked (Gigantes) with Spinach & Feta image

Giant beans, aka gigantes (GHEE-ghan-tez), are a classic Greek ingredient and popular in Greek recipes from every part of the country. This Greek bean recipe is inspired by the delicious traditions of Messinia, in the Peloponnese, where beans and greens are often cooked together with a generous amount of local extra virgin Greek olive oil, in healthy Greek recipes everyone loves.

Provided by Diane Kochilas

Categories dinner Lunch starter

Number Of Ingredients 12

Ingredients

8 oz/225 g dried Greek giant or elephant beans (picked over, rinsed, soaked overnight in water to cover, and drained)
2 lb/910 g spinach (trimmed, chopped, washed well)
Salt
½ cup/120 ml plus 2 tbsp extra-virgin Greek olive oil
1 medium leek (white and tender green parts, coarsely chopped and washed well)
2 large onions (coarsely chopped, or 5 scallions, white and tender green parts, chopped)
½ cup/30 g snipped fresh dill
½ cup/30 g chopped fresh flat-leaf parsley
1 ½ cups/225 g crumbled hard Greek feta cheese (preferably goat's milk)
2 cups/ 350 g peeled and seeded plum tomatoes (canned are fine)
pepper
1/3 cup/15 g coarse dry bread crumbs

Steps:

Put the drained beans in a large pot with enough water to cover by 3 in/7.5cm and bring to a boil. Reduce the heat to medium-low and simmer the beans al dente, about 1 hour.
Meanwhile put the spinach in a large colander and sprinkle lightly with salt. With the palm of one hand, rub the spinach against the holes of the colander, almost in a kneading motion, so that the greens exude liquid. Do this for 10 minutes, and then put a plate over the greens and a weight on top of the plate (such as a large can of tomatoes) and leave to drain for 1 hour.
Heat the 2 tbsp olive oil in a medium frying pan over medium heat and cook the leek and onions, stirring, until wilted, about 10 minutes. Preheat the oven to 350 F/175 C
Combine the drained greens with the cooked onions, the herbs, and 1 cup/150 g of the feta in a large bowl. Drain the beans, reserving 4 cups/960 ml of the cooking liquid and add to the bowl. Add 1 cup/175 g of the tomatoes and toss to combine. Taste and add salt, if desired, and some pepper.
Put the beans-and-greens mixture in a large ovenproof casserole or baking dish and mix in ¼ cup/60 ml olive oil and 2 cups/480 ml of the bean cooking liquid. Spread the remaining 1 cup/175 g tomatoes over the beans and sprinkle the remaining ½ cup/75 g of feta and the bread crumbs on top. Drizzle the remaining ¼ cup/60 ml olive oil over the surface and bake, covered with parchment then aluminum foil, until the beans are very creamy and soft, but not disintegrating. Depending on the age and condition of the dried beans, this could take anywhere from 1 to 2 ½ hours. Add more liquid to the pan during cooking if necessary to keep the beans from drying out. Remove the paper and foil about 30 - 45 minutes before removing the beans from the oven, so that the surface caramelizes and chars slightly. Serve hot or at room temperature, accompanied by pita bread.

GIANT BEANS WITH SPINACH AND FETA

Giant Beans With Spinach and Feta image

Make and share this Giant Beans With Spinach and Feta recipe from Food.com.

Provided by Boo Chef in West Te

Categories Greek

Time 2h15m

Yield 8 , 6-8 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces about 1 1/4 cups giant beans or 8 ounces dried large lima beans
salt
2 slices high-quality white bread, quartered
6 tablespoons extra virgin olive oil
2 medium onions, minced
3 medium garlic cloves, minced or pressed through a garlic press about 1 tablespoon
2 (10 ounce) packages spinach, stemmed and washed
2 (14 1/2 ounce) cans diced tomatoes, drained
1/4 cup minced fresh dill leaves
ground black pepper
6 ounces feta cheese, crumbled about 1 1/2 cups
1 lemon, cut into wedges for serving

Steps:

Rinse ,pick over, and soak overnight or quick-soak beans.
Drain them, discarding the soaking liquid; set aside. Bring the beans, 2 quarts fresh water, and 1 teaspoon salt to a boil in a Dutch oven. Reduce to a simmer and cook until the beans are tender, 1 to 1 1/2 hours, stirring occasionally.
Meanwhile, process the bread with 2 tablespoons of the oil in a food processor to coarse crumbs, about 5 pulses; set aside.
Adjust an oven rack to the middle position and heat the oven to 400 degrees. When the beans are tender, drain and discard the cooking liquid; set aside. Wipe out the Dutch oven, add 2 more tablespoons of the oil to the pot, and heat over medium heat until shimmering. Add the onions and 1/2 teaspoon salt and cook until softened, 5 to 7 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds. Add half of the spinach, cover, and cook until beginning to wilt, about 2 minutes. Stir in the remaining spinach, cover, and continue to cook until wilted, about 2 minutes longer. Off the heat, gently stir in the drained beans, tomatoes, dill, and the remaining 2 tablespoons oil. Season with salt and pepper to taste and transfer to a 13 by 9-inch baking dish. (At this point, the dish can be covered and refrigerated for up to 24 hours.).
Sprinkle the feta, then the fresh bread crumbs evenly over the top. Bake until the bread crumbs are golden brown and the edges are bubbling, about 20 minutes. (If refrigerated, increase the baking time to 25 to 30 minutes.) Serve immediately with the lemon wedges.

Nutrition Facts : Calories 299.6, Fat 20.9, SaturatedFat 6.5, Cholesterol 26.8, Sodium 766.7, Carbohydrate 23.7, Fiber 5.6, Sugar 8.7, Protein 9.4

GIGANTE BEANS

Gigante Beans image

You'll find gigante beans in Mediterranean stores or at specialty food markets. If they aren't available, substitute a white bean such as Great Northern or flageolets. Beans are a good source of fiber and protein.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 2h45m

Number Of Ingredients 13

Ingredients

3/4 cup dried gigante beans
2 bay leaves
Coarse salt and ground pepper
1/2 cup extra-virgin olive oil
1 small onion, cut into 1/4-inch dice (3/4 cup)
1 large carrot, peeled and cut into 1/4-inch dice (3/4 cup)
1 large stalk celery, cut into 1/4-inch dice
1 large garlic clove, chopped
3/4 teaspoon anise seed
1/2 teaspoon red pepper flakes
1 1/2 teaspoons grated lemon zest, (from 1 lemon)
1 1/2 teaspoons chopped fresh thyme
3/4 cup parsley, chopped

Steps:

Using a strainer, rinse beans. Place rinsed beans in a medium bowl, cover with water, and soak overnight.
Drain beans and rinse; put beans in a medium pot and cover with 6 inches of water. Add bay leaves and bring to a boil, skimming any foam that rises to the surface. Reduce heat to low and simmer 1 1/2 to 2 hours or until beans are tender. Season with salt and cook an additional 5 minutes. Drain beans and discard bay leaves.
Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrot, and celery, season with salt and pepper, and stir frequently until vegetables are tender, about 10 minutes. Add garlic, anise seed, red pepper flakes, and lemon zest and cook for 1 minute.
Add beans and thyme to vegetables and cook for 10 minutes. Taste and adjust seasoning if necessary. Cool. Toss with parsley just before serving.

Nutrition Facts : Calories 182 g, Fat 14 g, Fiber 4 g, Protein 4 g

GREEK PASTA WITH TOMATOES AND WHITE BEANS

Greek Pasta with Tomatoes and White Beans image

An easy, quick, and tasty recipe. The flavors are wonderfully different as they are combined and meld together.

Provided by Joelene Craver

Categories World Cuisine Recipes European Greek

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

2 (14.5 ounce) cans Italian-style diced tomatoes
1 (19 ounce) can cannellini beans, drained and rinsed
10 ounces fresh spinach, washed and chopped
8 ounces penne pasta
½ cup crumbled feta cheese

Steps:

Cook the pasta in a large pot of boiling salted water until al dente.
Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
Serve sauce over pasta, and sprinkle with feta.

Nutrition Facts : Calories 459.8 calories, Carbohydrate 79 g, Cholesterol 16.7 mg, Fat 5.9 g, Fiber 11.5 g, Protein 23.4 g, SaturatedFat 3.2 g, Sodium 592.8 mg, Sugar 8.3 g

Tips:

Choose fresh, tender beans: Look for beans that are plump and have a deep green color. Avoid beans that are wrinkled or have brown spots.
Soak the beans overnight: Soaking the beans overnight will help to soften them and reduce their cooking time. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 2 minutes, then removing them from the heat and letting them sit for 1 hour.
Use a large pot: The beans will expand as they cook, so it's important to use a large pot to prevent them from boiling over.
Season the beans well: Don't be afraid to add plenty of seasonings to the beans. Garlic, onion, cumin, and chili powder are all great additions.
Cook the beans until they are tender: The beans should be tender but still hold their shape. Depending on the type of beans you are using, this can take anywhere from 30 minutes to 2 hours.
Add the spinach and tomatoes towards the end of cooking: The spinach and tomatoes will wilt quickly, so it's best to add them towards the end of cooking.
Serve the beans with feta cheese and a squeeze of lemon juice: Feta cheese and lemon juice add a delicious tanginess to the beans.

Conclusion:

This giant beans with spinach, tomatoes, and feta is a delicious and easy-to-make dish. It's perfect for a weeknight meal or a casual get-together. The beans are hearty and filling, and the spinach, tomatoes, and feta add a pop of flavor and color. This dish is also a great source of protein, fiber, and vitamins.