{"id":832,"date":"2021-02-03T17:33:21","date_gmt":"2021-02-03T17:33:21","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=832"},"modified":"2024-02-09T21:35:20","modified_gmt":"2024-02-09T21:35:20","slug":"gigante-beans","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/gigante-beans\/","title":{"rendered":"Gigante Beans"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Gigante Beans<\/span><\/h2>\n
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These beans are great as a hot side dish and equally delicious at room temperature as part of a big hors d\u2019oeuvres spread.\u00a0 Particularly great with hunks of high quality feta.\u00a0If you can't find gigantes, substitute other white beans.<\/span><\/div>\n
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Servings: <\/span>8<\/span> cups<\/span><\/span><\/div>\n\n
Author: <\/span>Sarah Heffron<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> pound<\/span> dried gigantes beans<\/span> soaked overnight with salt and drained<\/span><\/li>
  • \u2153<\/span> cup<\/span> olive oil<\/span><\/li>
  • 1\u00bd<\/span> cup<\/span> coarsely chopped onion<\/span><\/li>
  • 1<\/span> cup<\/span> carrot<\/span> cut in \u00bc\u201d dice<\/span><\/li>
  • 1<\/span> heaping tablespoon minced garlic<\/span><\/li>
  • 3<\/span> cups<\/span> peeled seeded and chopped tomatoes <\/span> OR 2 cups canned tomatoes, cut in \u2153\u201d pieces, with their juice<\/span><\/li>
  • 2<\/span> teaspoons<\/span> sugar<\/span><\/li>
  • 2<\/span> teaspoons<\/span> oregano<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> thyme<\/span><\/li>
  • Black pepper<\/span><\/li>
  • 2<\/span> tablespoons<\/span> chopped dill<\/span><\/li>
  • 1<\/span> tablespoon<\/span> lemon juice<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Place overnight soaked and drained beans in medium size pot, and cover with ample water and a bit of salt.<\/div><\/li>
    • Bring to boil over high heat, then lower heat and boil gently, removing and discarding any scum that rises to the surface, until beans are just tender, about one hour. Drain.<\/div><\/li>
    • While the beans cook, heat olive oil in large ovenproof pot and cook onion and carrot over medium heat until onions begin to brown.<\/div><\/li>
    • Add garlic and cook a bit longer.<\/div><\/li>
    • Add tomatoes, \u00bd cup water, sugar, oregano, thyme, \u00bd teaspoon salt and good grinding of pepper.<\/span><\/div><\/li>
    • Preheat oven to 350\u00b0F.<\/span><\/div><\/li>
    • Add beans to vegetable mixture and mix well.<\/div><\/li>
    • Bake uncovered for about an hour until liquid is much reduced, stirring once or twice.<\/div><\/li>
    • Mix in chopped dill and lemon juice, adjust seasoning, and serve hot or at room temperature.<\/div><\/li><\/ul><\/div><\/div>\n
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