Giant Beans Baked with Sorrel

Giant Beans Baked with Sorrel
Staff Writer
Giant Beans Baked with Sorrel

Vassilis Stenos

Giant Beans Baked with Sorrel

Sorrel, with its lightly sour flavor, is a popular green in Epirus, in the northwestern corner of Greece, where this recipe is from.

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Put the drained beans in a pot with enough water to cover by 3 inches and bring to a boil. Reduce the heat to medium-low and simmer the beans until al dente, about 1 hour.

Meanwhile, put the sorrel in a large colander and sprinkle lightly with salt. With the palm of one hand, rub the mixture against the holes of the colander, almost in a kneading motion, so that the greens exude liquid. Do this for 10 minutes, then put a plate over the greens and a weight over the plate (such as a large can of tomatoes) and leave to drain for 1 hour.* Add to the beans in the last step.

Heat 2-3 tablespoons of the olive oil in a large frying pan over medium heat and cook the onions and garlic, stirring, until soft. Season with salt, to taste. Remove from the heat and set aside.

Preheat the oven to 350 degrees.

Drain the beans and reserve their cooking liquid. Combine the beans, drained sorrel, and onion-garlic mixture in a large casserole. Season with salt and pepper, to taste, and cayenne. Add the tomatoes and remaining olive oil and toss.

Pour enough of the reserved bean cooking liquid into the casserole to cover the beans by about ¾ inch. Cover the casserole with aluminum foil and bake for about 1 ½ hours, tossing occasionally and adding more liquid as necessary to keep the beans moist as they bake. The beans are ready when they are extremely creamy and soft in consistency, but are not disintegrating. (Depending on the age and condition of the dried beans, this could take anywhere from 1-2 ½ hours.) About 5 minutes before removing from the oven, stir in the lemon juice. Serve immediately.


Note: Here's a variation you might want to try. Giant Beans Baked with Leeks: Follow the recipe, omitting the sorrel. Cut 3 leeks, white and tender green parts, into ½-inch-thick rounds and cook with the garlic and onions.

*Note: Or, chop and sauté the sorrel in 1 tablespoon of olive oil to soften.


Calories per serving:

808 calories

Dietary restrictions:

High Fiber Vegan, Vegetarian, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 56g 87%
  • Carbs 64g 21%
  • Saturated 8g 40%
  • Fiber 19g 75%
  • Sugars 7g
  • Monounsaturated 40g
  • Polyunsaturated 7g
  • Protein 21g 41%
  • Sodium 293mg 12%
  • Calcium 589mg 59%
  • Magnesium 202mg 51%
  • Potassium 2,132mg 61%
  • Iron 14mg 76%
  • Zinc 3mg 21%
  • Phosphorus 353mg 50%
  • Vitamin A 1,170µg 130%
  • Vitamin C 97mg 162%
  • Thiamin (B1) 1mg 49%
  • Riboflavin (B2) 1mg 41%
  • Niacin (B3) 2mg 12%
  • Vitamin B6 1mg 45%
  • Folic Acid (B9) 300µg 75%
  • Vitamin E 16mg 80%
  • Vitamin K 1,806µg 2,257%
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