Name: Marinated Gigante Beans with Lemon, Sun-Dried Tomatoes, and Parsley Recipe
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: Mediterranean
Ingredients: 3 cups cooked gigante beans, drained and rinsed; ½ cup extra-virgin olive oil, plus more as needed; ¼ cup fresh lemon juice; ¼ cup chopped fresh parsley; ¼ cup chopped sun-dried tomatoes, preferably oil-packed; 2 garlic cloves, chopped; 1 teaspoon lemon zest; 1 teaspoon sea salt; Pinch red pepper flakes; Freshly ground black pepper, to taste

If you’ve never cooked with gigante beans before, you’re in for a treat with this Marinated Gigante Beans with Lemon, Sun-Dried Tomatoes, and Parsley Recipe. I absolutely love how bright and fresh the lemon and parsley make these hearty beans feel, while the sun-dried tomatoes add a rich, tangy depth that keeps me coming back for more. Whether you’re looking for a vibrant side dish, a protein-packed salad, or just a way to jazz up your weeknight meals, this marinated beans recipe is fan-freaking-tastic. Let me walk you through everything you need to know to make it shine in your kitchen.

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Why You’ll Love This Recipe

Simple Yet Flavorful: You’ll find that combining lemon, sun-dried tomatoes, and fresh parsley creates a vibrant punch that makes the beans sing.
Make-Ahead Friendly: Marinating the beans overnight lets the flavors deepen, so it’s perfect for prepping ahead.
Nutritious and Satisfying: Gigante beans are packed with protein and fiber, making this a wholesome dish that keeps you full.
Versatile and Crowd-Pleasing: Trust me, my family goes crazy for this recipe, and it pairs beautifully with so many dishes.

The image shows a white oval dish filled with large white beans mixed with small pieces of bright red sun-dried tomatoes and green chopped herbs. The beans look soft and shiny, coated with a light yellow oil. A wooden spoon with a long handle is resting inside the dish on the left side. The dish sits on a white marbled surface with a cream and navy striped cloth nearby. The colors are warm and fresh, and the mixture looks well combined and flavorful. photo taken with an iphone --ar 2:3 --v 7 - Marinated Gigante Beans with Lemon, Sun-Dried Tomatoes, and Parsley, giant bean salad with lemon and sun-dried tomatoes, healthy gigantic bean recipes, lemon marinated beans, Mediterranean bean dish

Ingredients You’ll Need

These ingredients come together so well because each brings its own personality to the dish. The lemon juice and zest brighten the beans, the sun-dried tomatoes add a savory sweetness, and fresh parsley keeps everything lively. When shopping, look for high-quality olive oil and oil-packed sun-dried tomatoes—they really make a difference.

Flat lay of large pale beige gigante beans, bright green chopped fresh parsley, deep red sun-dried tomatoes glistening with olive oil, halved fresh lemons showing vibrant yellow juice, whole garlic cloves with papery skin, small pile of golden lemon zest, scattered red pepper flakes, and a drizzle of glossy extra-virgin olive oil, all beautifully arranged and spaced on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Marinated Gigante Beans with Lemon, Sun-Dried Tomatoes, and Parsley, giant bean salad with lemon and sun-dried tomatoes, healthy gigantic bean recipes, lemon marinated beans, Mediterranean bean dish

Gigante beans: If you can find dried, soak and cook them yourself for best texture; canned works too but rinse well to cut excess salt.
Extra-virgin olive oil: Choose a fruity, peppery olive oil to complement the bright flavors.
Fresh lemon juice: Always go fresh over bottled for the brightest flavor punch.
Fresh parsley: Flat-leaf parsley works best for that fresh, clean herbal note.
Sun-dried tomatoes: Oil-packed versions are my favorite for their rich, concentrated flavor—drain but keep a bit of the oil to mix in.
Garlic cloves: I chop mine finely for even flavor distribution without overpowering the beans.
Lemon zest: Adds an extra layer of citrus aroma and flavor that wakes up the dish.
Sea salt: Use high-quality sea salt and adjust to taste after marinating.
Red pepper flakes: Just a pinch adds the perfect subtle heat.
Freshly ground black pepper: I grind it fresh for a more intense aroma.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Marinated Gigante Beans with Lemon, Sun-Dried Tomatoes, and Parsley Recipe is. You can easily make it your own depending on what you have on hand or your dietary preferences.

Adding Feta Cheese: I sprinkle some crumbled feta on top for a creamy, salty contrast that my guests rave about.
Herb Swaps: Try substituting the parsley for fresh cilantro or basil to switch up the flavor profile.
Spicy Kick: When I want more heat, I add a splash of hot sauce or double the red pepper flakes.
Vegan Boost: It’s naturally vegan, but I sometimes stir in chopped roasted red peppers for more color and sweetness.

How to Make Marinated Gigante Beans with Lemon, Sun-Dried Tomatoes, and Parsley Recipe

Step 1: Combine Your Fresh Ingredients

Start by placing your cooked and drained gigante beans into a large bowl. Then, add the olive oil, fresh lemon juice, chopped parsley, chopped sun-dried tomatoes, chopped garlic, lemon zest, sea salt, red pepper flakes, and several turns of freshly ground black pepper. I love stirring gently but thoroughly here to make sure every bean gets coated in that luscious dressing. If you feel it’s a bit dry, add a touch more olive oil—don’t be shy, this oil brings so much flavor and richness.

Step 2: Let the Flavors Marinate

Cover the bowl with plastic wrap or transfer everything to an airtight container, then refrigerate for at least 2 hours, but preferably overnight. I discovered that letting the beans soak in the marinade overnight results in a far more harmonious and punchy flavor. Trust me, it’s worth the wait. Give it a taste before serving and adjust salt or lemon if needed.

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Pro Tips for Making Marinated Gigante Beans with Lemon, Sun-Dried Tomatoes, and Parsley Recipe

Soaking Beans Properly: I always soak dried gigante beans overnight and cook gently until tender but not mushy—it gives the best texture for marinating.
Oil Quality Matters: Using a good quality extra-virgin olive oil transforms this dish from good to great by adding fruity, peppery complexity.
Don’t Rush the Marinating: I learned the hard way that just tossing it together and serving immediately misses the magic; the flavors need time to meld beautifully.
Adjust Seasoning Last: Salt and acid levels can change as it sits—always taste before serving and tweak accordingly.

How to Serve Marinated Gigante Beans with Lemon, Sun-Dried Tomatoes, and Parsley Recipe

Marinated Gigante Beans with Lemon, Sun-Dried Tomatoes, and Parsley Recipe - Serving

Garnishes

I usually finish this dish with a sprinkle of extra fresh parsley for color and a drizzle of olive oil for shine. Sometimes, I add a few toasted pine nuts or slivers of Parmesan cheese for an extra layer of texture and flavor—both are crowd pleasers at my table.

Side Dishes

This marinated bean salad pairs beautifully with grilled meats like chicken or lamb, crusty bread for scooping, or even as a hearty component in a Mediterranean mezze platter. When my family’s around, I often serve it alongside roasted vegetables or as a protein punch in a leafy green salad.

Creative Ways to Present

For parties, I’ve served these beans layered in clear glass jars with alternating layers of fresh herbs and cherry tomatoes for a colorful display. You can also spoon the marinated beans over endive leaves as little bite-sized appetizers that guests love!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight glass container in the fridge. The flavors continue to deepen over a couple of days, but I usually recommend eating within 5 days for the best texture. If the beans absorb too much marinade, just stir in a little fresh olive oil or lemon juice to brighten them back up before serving again.

Freezing

Freezing this marinated bean salad isn’t my favorite because the beans can get a bit mushy when thawed, and fresh herbs lose their vibrancy. But if needed, freeze before adding fresh parsley and lemon zest, then incorporate those fresh ingredients after thawing for a fresher flavor.

Reheating

Since this recipe is best served chilled or at room temperature, I don’t usually reheat it. If you prefer slightly warm beans, I gently bring them to room temp on the counter and stir in a splash of olive oil and extra lemon juice before serving, preserving that fresh, bright taste.

FAQs

Can I use canned gigante beans for this recipe?

Absolutely! Just make sure to rinse them well to remove excess sodium and any canning liquid flavor. I sometimes gently pat them dry with paper towels before marinating to help the dressing stick better.
How long should I marinate the beans?

At least two hours, though overnight gives the best flavor. I’ve found that the beans absorb the lemon and olive oil beautifully with more time, creating a harmonious and vibrant dish.
Can I substitute the sun-dried tomatoes with something else?

You can try roasted red peppers or even sundried tomato powder if you can’t find the oil-packed versions. Just be aware that sun-dried tomatoes add a unique tangy sweetness that is hard to replicate perfectly.
Is this recipe vegan and gluten-free?

Yes, this Marinated Gigante Beans with Lemon, Sun-Dried Tomatoes, and Parsley Recipe is naturally vegan and gluten-free, making it perfect for a wide variety of dietary needs without sacrificing flavor.

Final Thoughts

This recipe holds a special place in my heart because it takes simple, wholesome ingredients and transforms them into something magical—and yet it’s so easy to make. I remember the first time I served these marinated gigante beans to friends, and they couldn’t stop asking for the recipe! I hope you enjoy making and eating this Marinated Gigante Beans with Lemon, Sun-Dried Tomatoes, and Parsley Recipe as much as I do. Give it a try, and I promise it’ll become one of your kitchen favorites too.

Marinated Gigante Beans with Lemon, Sun-Dried Tomatoes, and Parsley Recipe