Recipe: Slow Cooker Cretan Gigantes Beans
These large white, fleshy beans are rich and satisfying. They’re filled with both fiber and protein. You can find gigantes beans in specialty shops or online, or you can substitute large lima beans.
Skill level: Beginner
Start to Finish: 8 hours, 10 minutes
Prep: 10 minutes
Cook: 8 hours to overnight
2 cups dried gigantes beans (or large lima beans)
4 cups water
1 onion, diced
3 cloves garlic, minced
3 carrots, diced
½ cup tomato paste
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon marjoram
½ teaspoon thyme
¼ teaspoon black pepper
Salt to taste
1 ½ tablespoons olive oil
1. Soak the beans for at least 4 hours in water before cooking. Drain off the water, then place beans in a crockpot. Note: You can place unsoaked beans in the slow cooker and they will become tender by cooking them for 8 hours. However, they may require additional water, and draining off soaking water helps make beans a bit more digestible.
2. Add 4 cups fresh water, onion, garlic, carrots, tomato paste, oregano, rosemary, marjoram, thyme, and black pepper to the slow cooker.
3. Cover, with lid and set the timer to low and cook for 8 hours. Add additional water, if necessary, to make a thick, stew-like consistency.
4. Season with salt, as desired. Drizzle with olive oil. Serve.
Nutrition Information (per serving)
Calories: 197; Total Fat: 3 grams; Saturated Fat: 0 grams; Protein: 10 grams: Carbohydrates: 34 grams; Sugar: 7 grams; Fiber: 10 grams; Cholesterol: 0 milligrams; Sodium: 208 milligrams
Recipe by Sharon Palmer, RDN, The Plant-Powered Dietitian, author of Plant-Powered for Life.
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