Brothy Gigante Beans with Spinach
Creamy gigante beans with spinach. A garlicky, delicious main dish that’s packed with fiber and plant-based protein.
I’ve been on a bean kick lately, and now– I present to you these gigante beans with spinach. Garlicky, creamy, and such a comforting main dish.
I serve this one with garlic bread, but it’s also great over polenta, noodles, or even just on their own.
These gigante beans are inspired by the white beans with spinach that my mom used to make all the time growing up and by our recent trip to Greece this summer.
We ate so many beans on that trip, and I’ve shared many Greece-inspired recipes since then: Watermelon, Tomato and Feta Salad, Traditional Greek Salad, and my Greek Orzo Salad. While these gigante beans are not necessarily Greek, we enjoyed them while we were there, and I wanted to make a soup-like version that would be perfect for Fall and Winter.
See below for more details, or scroll down to the full recipe.
What are Gigante Beans?
Gigante beans, also known as Greek giant beans, are a large variety of white runner beans native to Greece and the Mediterranean.
These plump, flavorful beans are a staple in Greek cuisine and are often used in hearty stews and soups. With its creamy texture and mild flavor, Gigante beans are a versatile ingredient that can be enjoyed in a variety of dishes.
I found them at Whole Foods (the Simpli brand), but you can also find them online.
Ingredient Notes
If you can’t find Gigante beans, then you can substitute another white bean. Dried navy beans, Cannellini beans, or Great Northern Beans would be my pick.
Kale can also be used in place of spinach.
Lastly, make sure you like the taste of your vegetable broth! As the broth is such a big part of this recipe you want to make sure you like the taste. You can make your own or use a purchased broth. I usually use this concentrate, and Walmart makes a great store-brand broth that I like.
How to Cook Gigante Beans
Gigante beans are large, flavorful legumes that require proper cooking to achieve their full potential.
Because they are so large, I recommend soaking them overnight in cold water first. Then, you’ll drain the beans and cook them in the flavorful onion and garlic broth.
To quick soak the beans, rinse the beans under cold water to remove any debris. Then place the beans in a large pot and cover with 2 inches of water. Bring to a boil over high heat. Reduce heat, cover the pot, and let the beans soak for 1 hour. Drain the gigante beans and proceed with cooking them in the broth.
This quick-soaking method significantly reduces the soaking time compared to the traditional overnight method.
How to Make These Brothy Beans with Kale
Soak the Beans Overnight
Soak the beans in water overnight or at least 8 hours. This will make for creamier beans that take a lot less time to cook! Drain and rinse.
Cook Onion and Garlic
Cook the onion and garlic in olive oil.
Add the Broth and Beans
Add the broth and bring to a boil, then add the beans and cover, reduce heat to low and cook until the beans are tender
Stir in the Kale
Add the kale and allow it to wilt, then add a squirt of lemon juice. Season with salt and pepper, as desired, and serve!
Serving Suggestions
I love these gigante beans with garlic bread, especially if you retain enough broth to allow the crunchy bread to soak up the extra liquid. If you don’t have enough liquid at the end, then I recommend adding a little more broth or water.
You can also serve these gigante beans over polenta (kinda like my Impossible Meatballs with Polenta) or pasta.
More Favorite Bean Recipes
- Vegetarian Bean Chili
- Tuscan White Bean Soup
- Marinated White Bean Salad
- Italian Farro Bean Soup
- 10 Minute Black Bean Tacos
If you make these gigante beans with spinach, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day!
Brothy Gigante Beans with Spinach
Equipment
Ingredients
- 12 ounces dried gigante beans*, soaked overnight or at least 8 hours
- 1/4 cup olive oil
- 1 small onion, diced
- 1 teaspoon salt
- 5 garlic cloves, minced
- 10 cups vegetable broth + 1 cup water
- 4 cups spinach, roughly chopped
- 1 teaspoon lemon juice
- Crusty garlic bread, for serving
- Good quality olive oil, red pepper flakes, parmesan cheese, fresh chopped parsley, for serving
Instructions
- Soak the beans overnight, or at least 8 hours for best results. Drain.
- In a dutch oven (affiliate) or stock pan, heat the olive oil over medium heat. Add the onion and salt and cook until onion is just beginning to soften, about 5 minutes.
- Stir in the garlic cloves and cook another minute, then add the vegetable broth. Bring to a boil and add the beans, then reduce heat to low, cover and cook for ~90 minutes, or until beans are softened.
- Stir in the spinach and lemon juice and cook for another 5 minutes, until spinach is just wilted. Season to taste, then divide into 4 bowls and drizzle with good quality olive oil and a sprinkle of red pepper flakes, chili crunch and or parmesan cheese if desired. Serve with hot garlic bread.