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Preheat your oven to 375°F (190°C).

In a large oven-safe skillet or Dutch oven, add the olive oil and heat over medium heat. Add the chopped shallot and sauté until softened, about 3-4 minutes.

Add the minced garlic to the pan and sauté for another minute until fragrant, being careful not to burn it.

Stir in the dried oregano, salt, and paprika (or chili powder) and cook for 30 seconds until aromatic.

Add the drained and rinsed butter beans to the pan. Grate the fresh lemon zest directly into the pan, then squeeze in the fresh lemon juice. Stir everything to combine.

Allow the mixture to simmer gently in the pan for 2-3 minutes, letting the flavors meld.

If your skillet is not oven-safe, transfer the bean mixture to an oven-safe baking dish. Bake for 15-20 minutes, or until the beans are bubbly and slightly golden on top, resembling garlic confit.

Once baked, remove the dish from the oven. Stir in the freshly chopped dill and parsley.

Serve the Gigantes Skordati warm with plenty of crusty bread for dipping and soaking up the delicious 'zoumi'.


Preheat your oven to 375°F (190°C).

In a large oven-safe skillet or Dutch oven, add the olive oil and heat over medium heat. Add the chopped shallot and sauté until softened, about 3-4 minutes.

Add the minced garlic to the pan and sauté for another minute until fragrant, being careful not to burn it.

Stir in the dried oregano, salt, and paprika (or chili powder) and cook for 30 seconds until aromatic.

Add the drained and rinsed butter beans to the pan. Grate the fresh lemon zest directly into the pan, then squeeze in the fresh lemon juice. Stir everything to combine.

Allow the mixture to simmer gently in the pan for 2-3 minutes, letting the flavors meld.

If your skillet is not oven-safe, transfer the bean mixture to an oven-safe baking dish. Bake for 15-20 minutes, or until the beans are bubbly and slightly golden on top, resembling garlic confit.

Once baked, remove the dish from the oven. Stir in the freshly chopped dill and parsley.

Serve the Gigantes Skordati warm with plenty of crusty bread for dipping and soaking up the delicious 'zoumi'.
