Recipe: Brother Epiphanios’ Greek Gigantes Beans in Tomato Sauce

These Greek beans with pink pepper and mint are tender, filling, and the perfect comfort meal on a winter day.

Chef: Brother Epiphanios

Serves: 6

The recipe for this traditional meal was shared by Brother Epiphanios at the monasteries of Mount Athos. Besides being delicious and filling, it’s also healthy, vegan, and a great recipe for lent.


Start by straining and rinsing the beans.

Place the beans in a large pot with plenty of cold water. Bring to a boil, and cook for about 45 minutes, until slightly softened but not done.


Strain the beans, and set them aside.

Heat half of the olive oil in a pot over medium heat and sauté the onions and peppers for about 10-15 minutes, until they’re softened and slightly browned.

Mix the tomato paste into a glass of water, and pour it over the onions and peppers. Add another liter of water, and season with salt, spices, and herbs. Bring to a boil, and then turn the heat off.

Preheat your oven to 190°C.

Add the beans, sauce, and remaining olive oil to an ovenproof pan, and stir to combine. Make sure that all of the beans are generously covered with liquid, in order to become tender in the oven. If needed, add a bit of hot water.

Place the pan in the oven and cook for about 1 hour.

Remove from the oven when the liquid is gone, and the beans are tender and golden.


This recipe was previously published in Greek at


1/2 kg gigantes beans, soaked in water for 5-6 hours

3 onions, finely chopped


2 Florina peppers (or substitute 2 red bell peppers), finely chopped

2 tbsp. tomato paste

a little bit of pink pepper

a little bit of cumin

3-4 sprigs of fresh mint, finely chopped

a little bit of dried oregano

200 ml olive oil

salt and black pepper, to taste

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