This recipe comes from Epirus in northern Greece, where they grow plenty of giant butter beans which they cook with tomatoes and wild greens. You could find these at a Greek grocery store. I know in Australia, UK and America there is a few Greek grocery stores, but I’m not sure about other countries.


  • 500g/1lb 2oz dried gigantes beans or butter beans, soaked overnight
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 6 tbsp olive oil
  • ½ tsp sweet paprika
  • 1 tbsp tomato purée
  • 1 x 400g tin chopped tomatoes
  • 1 tsp salt
  • freshly ground black pepper, to taste
  • 350g/12oz chard or spinach, washed
  • small handful fresh parsley, chopped
  • small handful fresh mint, chopped


  1. August 31, 2017 / 1:41 PM

    I’m hungry! You’ve got me salivating, Eirini, for this recipe. One for a dinner coming soon… 😉 😉

    • September 6, 2017 / 12:13 PM

      Awww thank you my love <3
      Hope you've been well <3 🙂 xxx

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