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Prep Time:


Cook Time:


4 Servings


About the Recipe


  • 450g gigantes (or big lima beans), soaked for 12 hours, drained

  • Salt and freshly ground black pepper

  • 1/4 teaspoon ground cloves

  • 2 tablespoons honey

  • 500ml water

  • 1 (425g ) can chopped plum tomatoes plus their liquid

  • 3 cloves garlic, minced

  • 1 large Spanish onion, finely chopped

  • 65ml olive oil

  • 3 tablespoons chopped fresh parsley leaves


Step 1

Add the beans to a pot with enough cold water to cover well. Bring to a boil, lower the heat, cover, and simmer until just soft throughout but not quite cooked. This will take from 50 to 80 minutes, depending on the beans. Drain and set aside.

Step 2

Preheat the oven to 220C/Gas 6.

Step 3

Heat olive oil over medium heat in a saucepan. Add onion and cook until soft. Add the garlic and cook for 30 seconds. Add tomatoes and their liquid, 500ml water, honey, cloves, salt, and pepper and boil gently for 20 to 30 minutes or until it begins to thicken. Stir in the parsley and remove from heat.

Step 4

Place the beans in an oven-proof dish, pour tomato mixture on top, stir and spread evenly. Bake for 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top.

Step 5

Remove from the oven and leave to stand for 10 minutes before serving. Serve hot or at room temperature.


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