Tomato-Braised Gigantes with Crusty Bread & Feta
Creamy giant beans simmered in garlicky tomato sauce, served warm with crispy bread, herbed feta, and a squeeze of lemon. A complete vegetarian dinner that tastes like Greek comfort food.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 16g
Ingredients
- 2 cans (15 oz each) canned giant beans (or cannellini), drained and rinsed
- 1 can (14.5 oz) canned crushed tomatoes
- 3 cloves garlic cloves, minced
- ¾ cup feta cheese, crumbled
- 4 thick slices crusty bread (for serving)
- 1 whole fresh lemon
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium. Add garlic and cook until fragrant, about 45 seconds.
- 2
Add crushed tomatoes, drained beans, 0.5 tsp salt, and a pinch of black pepper. Stir gently to combine.
- 3
Simmer uncovered for 12–15 minutes, stirring occasionally, until sauce thickens and beans are very tender.
- 4
Toast bread slices in a dry skillet or under the broiler until golden and crispy, about 2 minutes per side.
- 5
Divide beans and sauce between two bowls. Top with crumbled feta, a drizzle of olive oil, and chili flakes.
- 6
Serve with toasted bread, lemon wedges, and a small handful of steamed greens (spinach or chard) on the side.
Tools you’ll need
- large skillet (10–12 inch)
- wooden spoon or spatula
- small skillet or toaster (for bread)
- two serving bowls
- cutting board and knife
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