MAKES 6-8 SERVINGS A traditional Greek bean, on most menus in Greece, these buttery beans will melt in your mouth when cooked long and slow with tomato and onion. The most difficult part of the recipe is finding the beans.Usually Betty finds these large white beans at a Greek store or even the Berkeley Bowl. Don't be confused if you see them go by the name Giant Lima Beans, they are one and the same big-ol-beans. 2 cups dried Gigantes 1 bay leaf 1/2 onion, sliced 2 tomatoes, chopped 1 cup chicken or vegetable broth 1 garlic clove, chopped 3 Tablespoons dried oregano 1/4 cup olive oil 1 Tablespoon garlic salt sea salt to taste 1. Soak beans overnight in a very full bowl of water. 2. Drain out water and put beans in a pot with fresh water. Add bay leaf, onion and garlic. 3. Cook until tender, but not overcooked. 4. Remove beans and drain. Put in a baking dish. Sprinkle liberally with olive oil, garlic salt, dried oregano, broth and chopped tomatoes. 5. Cook over medium heat. 6. Bake at 350 until soft. 7. Taste and adjust seasonings.