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Slow Cooker Greek Baked Beans

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  • Yield: 6-8 servings 1x


  • 1 pound dry Gigantes beans (or dry large lima beans), soaked overnight or for at least for 8 hours
  • 2 medium yellow onions, chopped (approx 2 cups)
  • 3 stalks celery, chopped (approx 1 1/2 cups)
  • 5 cloves garlic, minced
  • 28 ounces canned crushed tomatoes
  • 4 cups water
  • 1/2 cup Greek olive oil
  • 1 tablespoon ground oregano
  • 1 tablespoon ground thyme
  • 2 bay leaves
  • 1 tablespoon salt
  • Optional for serving: fresh baked bread, feta cheese


  1. Place all ingredients in the slow cooker. Cook on low for 7-8 hours.
  2. Serve with fresh baked bread and feta cheese.


  1. If you can’t find gigantes or large lima beans, regular lima beans will do the trick.