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

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!

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:

Place the dried beans in a colander and rinse under cool running water. Pick out and discard any stones or debris.
Transfer the beans to a large bowl and cover with cold water by 2 inches. Leave to soak overnight.
Drain the beans and transfer them to a large pot. Cover with 2 inches of water.
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!

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.

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!

More Favorite Bean Recipes

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