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A bowl of tomato braised beans garnished with parsley with a slice of fried sourdough bread

Braised Beans with Tomato Sauce and Oregano

1 Star2 Stars3 Stars4 Stars5 Stars (26 votes, average: 3.96 out of 5)
  • Author:
  • Prep Time: 5 mins
  • Cook Time: 1 hour 25 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
  • Category: Lunch, Dinner
  • Cuisine: Greek


Inspired by Greek “gigantes plaki”, these creamy braised beans are cooked in the oven with tomato sauce and oregano. Serve with zucchini noodles, whole wheat pasta, or polenta.


  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • ¾ teaspoon salt, divided, plus more to taste
  • 4 medium garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 pound dried large lima beans (sometimes labeled butter beans), soaked overnight or for at least 8 hours, drained, and rinsed (See Note #1)
  • One 28-ounce can crushed tomatoes
  • About 3 cups vegetable stock (low sodium, if possible)
  • ¼ teaspoon freshly ground black pepper
  • Minced Parsley, for garnishing


  1. Preheat the oven to 325ºF.
  2. In a Dutch oven or another large heavy-bottomed, high-sided, oven-safe pot (see Note #2), heat the oil over medium-low heat. Add the onion and ¼ teaspoon salt and cook until soft and translucent, stirring frequently to prevent browning, 5 to 6 minutes.
  3. Add the garlic, oregano, and paprika, and cook for 30 seconds. Then add the beans, tomatoes, just enough stock to fully submerge the beans, pepper, and the remaining ½ teaspoon salt. Cover tightly with a lid and bring to a boil over high heat. Transfer to the oven and cook until the beans are creamy and tender, about 1 hour and 15 mins (the cook time may be shorter or longer depending on the age of your beans).
  4. Taste the beans and season with more salt, if needed. Garnish with parsley before serving.


  1. If you didn’t have a chance to soak the beans overnight, you may soak them using the Hot Soak method by placing the beans in a pot, covering them with boiling water, and letting them stand for 1 hour. Then drain the beans and proceed with the recipe.
  2. If you don’t own an oven-safe pot, you may start the recipe in any large high-sided pot, then transfer the contents to a baking dish (such as a glass Pyrex), and cover it with foil before placing in the oven.


  • Serving Size: 1/8 of the recipe
  • Calories: 313
  • Carbohydrates: 57 g
  • Fiber: 16.8 g
  • Protein: 16.9 g

Keywords: greek, braised, beans, tomato, oregano

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