Gigantes-style white beans in tomato with rice
A Greek dinner for the galley that copes with rough seas, can be made ahead and frozen, about 50 min hands-on.
- Dinner
- Greek
- ⏱ 50 min
- 🌊 Sea tolerance 4/5
- 🪨 Bare bones
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Canned white beans (cannellini)720 g (180 g)
- Canned chopped tomatoes480 g (120 g)
- Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
- Garlic (bulb)16 g (≈ 0.5 bulb) (4 g)
- Dried oregano2 g (0.5 g)
- Extra-virgin olive oil48 g (12 g)
- Parsley12 g (3 g)
- White rice (long grain)280 g (70 g)
- Salt4 g (1 g)
Method
- Start the rice: 12 minutes, lid on.
- Soften onion and garlic in the oil 5 minutes; add tomatoes and oregano, 10 minutes.
- Add beans and simmer 10 minutes more; finish with parsley.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Make ahead: cook in port and freeze in portions.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
🌾 Fibre-rich
- kcal
- 614
- protein
- 20 g
- fat
- 13 g
- carbs
- 105 g
- sugar
- 6 g
- fibre
- 13 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes