Side Dishes

Greek Style Elephant (Giant) Beans

Greek Style Elephant (Giant) Beans
Serves 6
A traditional Greek dish that happens to be vegan, packed with protein, and absolutely delicious!
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  1. 16 oz. elephant beans (or sub in cannellini beans)
  2. 1/4 cup extra virgin olive oil
  3. 2 yellow onions, chopped
  4. 2 tomatoes or 16 oz. canned crushed tomatoes
  5. 2 large garlic cloves
  6. 8 oz. tomato sauce
  7. 2 carrots, chopped
  8. 1 bay leaf
  9. 1/4 cup chopped parsley
  10. 4 cups water (or more if needed)
  11. Vegan feta for garnish (optional)
  1. I pre-cook my beans in the instant pot but if using dry beans, let sit overnight in a pot with water covering (covered). The following day, boil beans for 1 hour until you can stick them with a fork. Drain and set aside in a large glass baking dish or Dutch Oven– as this is the pot you’ll bake them in later.
  2. Chop onions and garlic and set aside.
  3. Heat oil to a large sauté pan on medium for about 3 minutes, then add chopped onion and sauté for another 4-5 minutes.
  4. Next, add the garlic and salt, pepper for a minute, lower the flame slightly
  5. Add diced tomatoes, tomato sauce, chopped carrots, parsley and the bay leaf and continue to sauté. Simmer, stirring occasionally, for another 8-10 minutes.
  6. Pour your sauce over the beans in the dish you are baking them in, Mix well and pour water (enough to cover the beans and then some) over the beans.
  7. Cover with a lid or tin foil and bake for 1 hour in a pre-heated oven at 425f degrees.
  8. When cooked, you should see a little crust forming around the edges of your dish and the water should be absorbed.
  9. Garnish with vegan feta, serve and enjoy!
Sweet Vegan Living
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