Gigantes with Spinach

This is a variation of the classic gigantes plaki that adds iron-rich spinach and sweet leeks. The result is a deeply nutritious, satisfying dish that proves plant-based eating can be incredibly delicious.

The spinach-leek mixture here is the same base used in spanakopita — versatile and wonderful.

I always prepare a large quantity of gigantes and freeze for fast meals, and also make large quantities of the spinach mixture as I described above. That way I can take the beans and sauce out to defrost and throw them together in a pan to roast in the oven.

Preparing the Beans

The Night Before

1. Soak the beans. Place gigantes in a large bowl and cover with plenty of cold water. They'll double in size, so use more water than you think.

Cooking the Beans

2. Drain and rinse. Discard the soaking water.

3. Boil. Place beans in a large pot with fresh water. Bring to a boil, skimming any foam that rises.

4. Season and simmer. Add salt and bay leaves. Continue cooking until almost tender — about 40-60 minutes on the stovetop, or 8 minutes in a pressure cooker.

5. Reserve the broth. Don't drain the beans completely — you'll use this liquid.

Making the Spinach-Leek Mixture

6. Clean the leeks. Cut off the root end and tough dark green tops. Slice lengthwise and rinse thoroughly — leeks trap sand between their layers.

7. Sauté. Heat half the olive oil in a large pan. Add leeks and green onions with a pinch of salt. Cook until soft and reduced by half, about 10 minutes.

8. Add spinach. Add the spinach in batches, letting each batch wilt before adding more.

9. Season. Add your choice of tomato OR lemon zest and juice, plus bay leaves and herbs.

Bringing It Together

10. Combine. Transfer the spinach mixture and beans with their broth to a large ovenproof casserole.

11. Add remaining oil. Pour the rest of the olive oil over everything.

12. Bake. 350°F (175°C) for 1-1.5 hours until the sauce has thickened and the top is slightly golden.

13. Finish. Drizzle with more olive oil before serving.

Tomato or Lemon?

Both versions are traditional:

• Tomato gives a richer, heartier flavor
• Lemon keeps it brighter and lighter

Try both and see which you prefer.

Why Leeks Matter

Leeks add a subtle sweetness that balances the earthiness of the beans and the slight bitterness of the spinach. Don't skip them — they're essential to this dish.

Serving

Serve warm or at room temperature with crusty bread. This is a complete meal on its own, packed with protein, iron, and fiber.

Storage

Keeps refrigerated for 4-5 days. Freezes well for up to 3 months. The flavors deepen overnight.