Mediterranean Gigantes me Spanaki (Giant Beans with Spinach)
Gigantes me Spanaki is a classic Greek dish that combines tender giant white beans with fresh spinach in a savory tomato-herb sauce. It’s hearty, nutritious, and comforting while remaining light enough for a Mediterranean-style meal. The beans provide creamy protein and fiber, and the spinach adds color, minerals, and a subtle earthiness. Aromatics like onion, garlic, and fresh herbs give the sauce a layered flavor, while a touch of olive oil brings richness without heaviness.
This dish works well as a main course for vegetarians or as a side dish for fish or grilled meat. It’s also versatile: you can make it ahead, and flavors deepen when reheated. The combination of beans and greens creates a filling yet wholesome dish that’s perfect for family dinners or meal prep.
Prep: 15 minutes
Soaking: 8–12 hours (if using dried beans)
Cook: 50–60 minutes
Total: 1 hour 20 minutes (plus soaking)
Servings: 4–6
Ingredients
Beans and Greens
1 cup dried giant white beans (gigantes) or 2 cups canned, drained and rinsed
4 cups fresh spinach, roughly chopped
1 medium onion, finely chopped
3 garlic cloves, minced
Sauce
2 tbsp olive oil
1 can (14 oz) crushed tomatoes or 2 cups fresh chopped tomatoes
1 tsp tomato paste (optional, for depth)
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp smoked paprika (optional)
1/2 tsp black pepper
Salt to taste
1 bay leaf
1/2 cup water or vegetable broth
1 tbsp fresh lemon juice
Garnish
Fresh parsley, chopped
Optional: crumbled feta
Instructions
Soak the beans: If using dried beans, soak overnight in plenty of water. Drain before cooking.
Cook the beans: Place beans in a pot, cover with water, add a pinch of salt, and simmer for 40–50 minutes until tender but not mushy. Drain and set aside.
Prepare aromatics: Heat olive oil in a large skillet or pot over medium heat. Sauté onion until translucent.
Add garlic: Stir in minced garlic and cook 30 seconds until fragrant.
Add tomatoes and herbs: Stir in crushed tomatoes, tomato paste, oregano, thyme, paprika, bay leaf, salt, and pepper.
Simmer the sauce: Let the sauce simmer gently for 8–10 minutes, stirring occasionally.
Add beans: Fold cooked beans into the sauce. Add water or broth as needed for a saucy consistency. Simmer 10–15 minutes to allow flavors to meld.
Add spinach: Gently stir in fresh spinach and cook 2–3 minutes until wilted.
Finish with lemon: Remove from heat, stir in fresh lemon juice, and adjust seasoning.
Serve: Garnish with chopped parsley and optional feta. Serve warm with crusty bread or as part of a Mediterranean platter.
Tips
Use soaked beans: Soaking reduces cooking time and improves digestibility.
Cook beans until just tender: Overcooked beans can break down into mush.
Reserve some bean cooking liquid: Add if the sauce becomes too thick.
Use fresh spinach if possible: Frozen spinach works, but drain well.
Layer flavors: Sautéing onion and garlic before adding tomatoes enhances depth.
Add herbs gradually: Dried herbs go in early; fresh parsley and lemon at the end.
Check seasoning: Beans absorb flavors; taste before serving.
Optional acidity: Lemon juice brightens the dish and balances richness.
Use olive oil generously: It enhances flavor and mouthfeel.
Make ahead: This dish tastes even better the next day. Reheat gently.
Variations
Spicy: Add red pepper flakes or a dash of cayenne to the sauce.
Herb-forward: Include fresh dill or mint alongside parsley.
Creamy: Stir in a spoonful of Greek yogurt before serving for creaminess.
Mushroom mix: Add sautéed mushrooms for extra umami.
Tomato-free: Use roasted red peppers blended into a sauce for a low-acid version.
Smoky: Add smoked paprika or a small chipotle pepper for depth.
Legume swap: Substitute cannellini or butter beans if gigantes are unavailable.
Grain bowl: Serve over rice, farro, or quinoa for a hearty meal.
Oven-baked: Layer beans and sauce in a casserole dish and bake 20 minutes at 350°F for deeper flavor.
Cheese topping: Sprinkle crumbled feta or grated kefalotyri before serving.
Q&A
Can I use canned beans?
Yes, rinse them well; reduce cooking time since canned beans are already tender.
Can I freeze this dish?
Yes. Freeze cooled, sauced beans for up to 3 months.
Can I use spinach substitutes?
Kale, Swiss chard, or beet greens work; adjust cooking time slightly.
Do I need to peel the beans?
No, peeling is optional; the skin softens during cooking.
Can I make it vegan?
Yes, simply omit feta or use a plant-based alternative.
How long can leftovers last?
Up to 4 days in the fridge.
Can I add potatoes or carrots?
Yes, small diced vegetables can be added when simmering the sauce.
Can I use fresh herbs instead of dried?
Yes, add fresh oregano or thyme at the end to maintain flavor.
How do I prevent the sauce from being watery?
Simmer uncovered and reduce excess liquid.
What should I serve it with?
Crusty bread, pita, rice, or as part of a mezze platter with olives and hummus.
Nutrition
(per serving, approx.)
Calories: 220
Protein: 10 g
Carbs: 35 g
Fat: 6 g
Fiber: 10 g
Sodium: 220 mg
Values vary depending on olive oil, feta, and additional ingredients.
Conclusion
Mediterranean Gigantes me Spanaki is a wholesome, satisfying dish that balances creamy beans, tender greens, and a fragrant tomato-herb sauce. It’s simple to prepare, versatile, and keeps well for meals throughout the week. With the flexibility to adjust spices, herbs, and add-ins, it can suit many preferences while remaining true to Mediterranean flavors. Serve it warm as a main or side, enjoy it as a make-ahead meal, or include it in a mezze spread for a nutritious, flavorful dish that’s as comforting as it is healthy.