Made with beans, tomatoes, onion, a little garlic, and parsley, it can be made ahead of time and keeps well for a few days. It can be served it as a main dish, appetizer, or meze, and can be eaten warm or at room temperature (we even take it on picnics); it's easy on the pocketbook, and it tastes wonderful.
The recipe calls for yigandes (also spelled gigantes) beans, generally available in Greek or ethnic markets. If you can't find them, use the largest giant dried lima beans possible.
Photo © Jim Stanfield
Get the Greek Food Newsletter