Marinated Gigante Beans

These marinated gigante beans are a delicious appetizer or lunch! Olive oil, sun-dried tomatoes, lemon, garlic, and herbs infuse them with savory flavor.

Marinated gigante beans

This marinated gigante beans recipe is an easy, delicious kitchen staple. A flavorful blend of olive oil, sun-dried tomatoes, garlic, lemon zest, and parsley coats the big, creamy white beans.

They’re rich, tangy, and intensely savory. Try them once, and you’ll make them on repeat for picnics, appetizer platters, and protein-packed lunches.

Before I developed this recipe, I regularly bought marinated gigante beans from the olive bar at my grocery store. I loved the taste, but I was always disappointed by their mushy texture. These homemade marinated gigante beans solve that problem. Made with good-quality canned beans or dried beans cooked from scratch, they hold their shape instead of turning to mush.

Bonus: They taste fresher, and they’re way more affordable, too!

Gigante beans in bowl next to sun-dried tomatoes, lemon, parsley, and red pepper flakes

What are gigante beans?

Gigante beans are a Greek variety of large white runner beans. These “giant beans” are bigger than common types of white beans like navy beans and cannellini beans. I think their jumbo size makes them especially delicious—these mild-tasting beans have wonderful creamy centers.

Gigante beans are available online and in many grocery stores. If they’re not in your store, butter beans (also called lima beans) and Royal Corona beans are the best substitutes. In a pinch, smaller white beans will work here too.

How to Cook Gigante Beans

You can used canned beans in this recipe, but I prefer to cook dried beans from scratch so that I have total control over their texture. Here’s how I do it:

  1. Place the dried beans in a colander and rinse under cool running water. Pick out and discard any stones or debris.
  2. Transfer the beans to a large bowl and cover with cold water by 2 inches. Leave to soak overnight.
  3. Drain the beans and transfer them to a large pot. Cover with 2 inches of water.
  4. Bring the water to a gentle boil. Reduce the heat and simmer, uncovered, for 30 minutes to 2 hours, or until the beans reach your desired tenderness. Check them every 30 minutes or so so that they don’t overcook. I like mine to be creamy in the center but still hold their shape.

Drain the beans to use in this recipe, or store them in their cooking liquid in the fridge for up to 5 days. They also freeze well.

For more bean-cooking tips, check out my post on how to cook dried beans!

Mixing recipe ingredients in white bowl

How to Make Marinated Gigante Beans

Once you’ve cooked the dried gigante beans (or drained and rinsed canned ones), this recipe comes together quickly!

Place the beans in a large bowl, and add olive oil, lemon juice, fresh parsley, sun-dried tomatoes, garlic, and lemon zest. Season them with red pepper flakes, salt, and pepper. Stir to combine.

Cover and refrigerate for at least 2 hours, or overnight, to allow the beans to soak up the flavors of the marinade. Finally, season to taste and serve!

Find the complete recipe with measurements below.

Tip: Change up the herbs! 

We love this recipe with parsley, but SO many other herbs are delicious here too. Try using basil, oregano, thyme, or a mix of fresh herbs.

Stirring gigante beans, herbs, and sun-dried tomatoes in bowl with wooden spoon

Serving Suggestions

Once you make these marinated beans, you won’t have any trouble finding delicious ways to serve them. Here are a few of my favorites:

  • On their own. They’re a protein-packed vegetarian lunch! Scoop them up with crusty bread.
  • Over salad greens. The beans’ flavorful oil acts as a built-in salad dressing.
  • In sandwiches. Mash them lightly to create a creamy filling.
  • As an appetizer. Add them to an antipasto platter or mezze platter.

How do you like to serve marinated gigante beans? Let me know in the comments!

The beans keep well in an airtight container in the refrigerator for up to 5 days. They get more flavorful the longer they marinate!

Gigante beans recipe

More Favorite Bean Recipes

If you love these marinated gigante beans, try one of these easy bean recipes next:

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Marinated Gigante Beans

rate this recipe:
5 from 4 votes
Prep Time: 10 minutes
Marinating time: 2 hours
Total Time: 2 hours 10 minutes
Serves 6
Gigante beans are Greek giant white beans with a delicious creamy texture. In this recipe, I marinate them in olive oil with sun-dried tomatoes, lemon, and herbs to infuse them with tangy, savory flavor. Find serving suggestions in the blog post above!



  • In a large bowl, stir together the gigante beans, olive oil, lemon juice, parsley, sun-dried tomatoes, garlic, lemon zest, salt, red pepper flakes, and several grinds of pepper. Add more olive oil as needed to coat the beans well.
  • Cover and refrigerate for at least 2 hours and preferably overnight. Season to taste and serve.
  • Store in an airtight container in the refrigerator for up to 5 days.


5 from 4 votes (1 rating without comment)

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Rate this recipe (after making it)

  1. Peggy

    Do you have a favorite source or brand online for dry beans like these?

  2. Ash

    5 stars
    These are the BEST! I used butter beans (maybe called Lima beans where you are? I am in Australia 😀 ) which worked really well. I made a big batch which we mostly just snacked on (lol) but I also turned some into a delicious pasta with cherry tomatoes, baby spinach, basil, and an extra squeeze of lemon. I’ve now been asked to make them every week!

    Thank you for your amazing website, we’ve recently transitioned to a vegetarian diet (slowly for health reasons) and your recipes have been such a valuable resource. I just bought my Mum one of your cookbooks for her birthday, and the whole collection is going on my Christmas list for sure!

    • Jeanine Donofrio

      I’m so glad you loved them!

  3. Brittney Blair

    5 stars
    So delicious!! Such a hit for a summer bbq….

    • Jeanine Donofrio

      I’m so glad you loved them!

  4. Giulia

    5 stars
    These are so amazing. I may have put up a baby gate to keep the kids out of the kitchen while I eat these out of the bowl. I used Rancho Gordo Royal Corona beans.

    • Jeanine Donofrio

      Ha, I’m so glad you loved them!

    • SR

      Rancho Gordo Royal Corona beans are the best!! I have some in my cabinet too that I will use for the recipe. I’ll come back and leave stars once I make it!

  5. Wonderful! These would be great mashed on to crostini!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Mimi, yes! We love eating them that way.

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.