Gigante Beans Recipes

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GIGANTES (GREEK LIMA BEANS)



Gigantes (Greek Lima Beans) image

This is a family recipe. In Greek, it's called 'Gigantes' which translates as 'Giants.' Try to find the largest dried lima beans possible. My aunt adds small canned sausages, but I prefer this meatless. Serve with feta cheese and a crusty bread. You can also substitute 2 teaspoons parsley for the dill if you prefer.

Provided by stamarex

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 10h

Yield 8

Number Of Ingredients 6

1 (16 ounce) package dried lima beans
2 (16 ounce) cans chopped tomatoes with juice
1 cup olive oil
3 cloves garlic, chopped
sea salt to taste
1 teaspoon chopped fresh dill

Steps:

  • Place the lima beans in a large saucepan. Pour enough water to fill to 2 inches above top of the beans. Allow to soak overnight.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Place the saucepan over medium heat; bring to a boil; reduce heat to medium-low and simmer 20 minutes; drain. Pour the beans into a 9 x 13 baking dish. Add the tomatoes, olive oil, garlic, salt, and dill; stir.
  • Bake in preheated oven for 1 1/2 to 2 hours, stirring occasionally and adding water if the mixture appears dry.

Nutrition Facts : Calories 448.7 calories, Carbohydrate 40.4 g, Fat 27.5 g, Fiber 11.8 g, Protein 13 g, SaturatedFat 3.8 g, Sodium 171 mg, Sugar 7.4 g

GIGANTES PLAKI RECIPE (GIGANDES GREEK BAKED 'GIANT' BEANS)



Gigantes Plaki recipe (Gigandes Greek Baked 'Giant' Beans) image

Filling and super-healthy! A traditional Greek Gigantes beans recipe (gigantes plaki), made of 'giant' beans baked in a tomato sauce with plenty of fresh herbs, for a unique taste!

Provided by Eli K. Giannopoulos

Categories     Main

Time 2h20m

Number Of Ingredients 10

500g gigantes beans (17 ounces)
1/2 cup olive oil
1 small clove of garlic
1 large onion, finely chopped
4-5 tbsps parsley, finely chopped
1/2 tbsp celery, finely chopped
1/2 cup of hot water
400g (14 ounces) tinned chopped tomatoes or 600g (21 ounces) ripped fresh tomatoes, grated
1 tsp dried oregano
salt and freshly ground pepper to taste

Steps:

  • To prepare the gigantes (Gigsntes) plaki, start by soaking the gigantes beans overnight into plenty of water. Drain them into a colander and rinse with plenty of water.
  • Place the gigantes in a large pan with cold water, enough to cover them, add a pinch of sea salt and bring to a boil. Turn the heat down and simmer for 45 minutes, until tender but not cooked. Drain them in a colander and set aside.
  • In the meantime, pour into a large baking pan the olive oil, add the chopped onions, the whole garlic clove (peeled) and bake at 180C, until softened and slightly colored (approx. 15 minutes).
  • Turn the baking pan out of the oven. Add the gigantes beans (drained), the celery, the parsley, ½ cup of hot water and season with salt and pepper. Put back in the oven and bake for 30 minutes.
  • Turn the baking tray out of the oven, blend the gigantes beans lightly with a wooden spoon and pour in the grated tomatoes or plum tomatoes. Season with salt and pepper, add a pinch of oregano and bake the gigantes plaki further for 50-60 minutes at 180C, until the beans are soft and tender and the sauce thickens.
  • For an easier alternative, after soaking the gigantes beans overnight, drain and rinse them. Place in a large pan with enough water to cover them and bring to the boil. Boil for 5 minutes, drain them and place into a large baking pan, along with all of the ingredients, cover with some aluminum foil and bake at 180C for approx. 2 hours. The last 30 minutes, bake without the aluminium foil. Enjoy!

Nutrition Facts : ServingSize 1 portion, Calories 351kcal, Sugar 4.1g, Sodium 307mg, Fat 14.7g, SaturatedFat 2.2g, UnsaturatedFat 11.9g, TransFat 0g, Carbohydrate 42.7g, Fiber 10.9g, Protein 15.6g, Cholesterol 0mg

BAKED GIGANTES BEANS



Baked Gigantes Beans image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 17m

Yield 4 servings

Number Of Ingredients 6

2 cans butter beans, drained
1 cup canned tomato sauce
A handful chopped flat leaf parsley
1/2 teaspoon dried oregano
Extra-virgin olive oil, for drizzling
Salt and pepper

Steps:

  • Preheat oven to 450 degrees F.
  • In a small oven safe dish or casserole, combine beans with tomato sauce, parsley, and oregano, crushing the oregano in your palm before you sprinkle it into the beans. Drizzle beans with a touch of extra-virgin oil and season with salt and pepper, to taste. Combine ingredients with a final toss.
  • Place in oven and bake 12 minutes or until sauce is bubbling and beans are heated through.

GIGANTE BEANS



Gigante Beans image

Provided by Michael Symon

Categories     Bean     Side     Easter     Picnic     Low Fat     Low Cal     High Fiber     Dinner     Low Cholesterol     Potluck     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 12

1 pound dried gigante beans, dried lima beans, or dried Great Northern beans
1/4 cup olive oil
3 cups chopped onions (about 2 medium)
3 garlic cloves, minced
8 cups (or more) low-salt chicken broth
1 28-ounce can whole plum tomatoes in juice (preferably San Marzano), tomatoes chopped, juice reserved
1/4 cup red wine vinegar
1/4 cup ouzo (Greek anise-flavored liqueur)
1 tablespoon dried oregano (preferably Greek)
1 teaspoon dried crushed red pepper
1 cup chopped fresh dill
Ingredient info: Dried gigante beans are large cream-colored beans from the mediterranean. They're available at some specialty foods stores and online at titanfood.com. Ouzo is available at some liquor stores.

Steps:

  • Place beans in large bowl. Pour enough water over to cover beans by 3 inches; let soak overnight. Drain beans; set aside.
  • Heat olive oil in heavy large pot over medium-high heat. Add chopped onions and garlic and sauté until onions are golden brown, 6 to 7 minutes. Add beans, 8 cups chicken broth, tomatoes with juice, vinegar, ouzo, oregano, and crushed red pepper to pot; bring to boil. Reduce heat, cover, and simmer until beans are tender, adding more broth by cupfuls to keep beans submerged and stirring occasionally, 2 to 3 hours, depending on freshness of beans. If necessary, uncover and cook beans until tomato mixture thickens and liquid is slightly reduced, 10 to 15 minutes. Season beans to taste with salt and freshly ground black pepper. DO AHEAD: beans can be made up to 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm beans before continuing, adding more chicken broth by 1/2 cupfuls if beans are dry.
  • Stir chopped fresh dill into beans. Serve with octopus .

GIGANTE BEANS



Gigante Beans image

You'll find gigante beans in Mediterranean stores or at specialty food markets. If they aren't available, substitute a white bean such as Great Northern or flageolets. Beans are a good source of fiber and protein.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 2h45m

Number Of Ingredients 13

3/4 cup dried gigante beans
2 bay leaves
Coarse salt and ground pepper
1/2 cup extra-virgin olive oil
1 small onion, cut into 1/4-inch dice (3/4 cup)
1 large carrot, peeled and cut into 1/4-inch dice (3/4 cup)
1 large stalk celery, cut into 1/4-inch dice
1 large garlic clove, chopped
3/4 teaspoon anise seed
1/2 teaspoon red pepper flakes
1 1/2 teaspoons grated lemon zest, (from 1 lemon)
1 1/2 teaspoons chopped fresh thyme
3/4 cup parsley, chopped

Steps:

  • Using a strainer, rinse beans. Place rinsed beans in a medium bowl, cover with water, and soak overnight.
  • Drain beans and rinse; put beans in a medium pot and cover with 6 inches of water. Add bay leaves and bring to a boil, skimming any foam that rises to the surface. Reduce heat to low and simmer 1 1/2 to 2 hours or until beans are tender. Season with salt and cook an additional 5 minutes. Drain beans and discard bay leaves.
  • Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrot, and celery, season with salt and pepper, and stir frequently until vegetables are tender, about 10 minutes. Add garlic, anise seed, red pepper flakes, and lemon zest and cook for 1 minute.
  • Add beans and thyme to vegetables and cook for 10 minutes. Taste and adjust seasoning if necessary. Cool. Toss with parsley just before serving.

Nutrition Facts : Calories 182 g, Fat 14 g, Fiber 4 g, Protein 4 g

GIGANTE BEANS



Gigante Beans image

Provided by Anne Burrell

Categories     side-dish

Time 13h10m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound gigante or corona beans
1 large onions, skin removed, root end left on, cut in 1/2
1 large or 2 small carrots, peeled and halved
2 ribs celery, broken in 1/2
3 cloves garlic
1 bundle thyme
3 bay leaves
1 piece slab bacon skin or prosciutto skin, or a couple slices bacon
Kosher salt

Steps:

  • Soak the beans in water overnight.
  • Soooooooooooo...if you didn't think yesterday to soak your beans you can do the "quick soak" method, which is to put your beans in a pot covered by at least 2 inches of water. Bring the water to a boil, turn the heat off and let the pot sit until the water cools down naturally and then pick up the process as if you had soaked the beans overnight.
  • Strain the beans from the soaking water. Put the beans in a large pot and cover generously with water. Add the onions, carrot, celery, garlic, thyme, bay leaves and bacon skin. Bring the water to a boil over medium heat. Reduce the heat and simmer the beans until all the beans are soft, about 1 hour. Add more water if it reduces too much. Test the beans for doneness by doing the 5 bean test. Bite 5 beans, if they are all soft then they are done. Beans do NOT all cook at the same rate so the 5 bean test is important.
  • When the beans are cooked, remove the pot from the heat. Season the water generously with salt and let sit for 15 minutes. Transfer the beans to a serving bowl and serve. If not using the beans right away, store them in the refrigerator in their liquid.
  • Beans, beans the musical fruit...

GIGANTES



Gigantes image

Provided by Bobby Flay

Categories     side-dish

Time 4h5m

Yield 4-6 servings

Number Of Ingredients 10

1 pound gigantes (or big lima beans), soaked for 12 hours, drained
1/4 cup Greek olive oil
1 large Spanish onion, finely chopped
3 cloves garlic, minced
1 (15-ounce) can chopped plum tomatoes plus their liquid
2 cups water
2 tablespoons honey
1/4 teaspoon ground cloves
Salt and freshly ground black pepper
3 tablespoons chopped fresh parsley leaves

Steps:

  • Add the beans to a pot with enough cold water to cover well. Bring to a boil, lower the heat, cover, and simmer until just soft throughout but not quite cooked, approximately 50 to 80 minutes, depending on the beans. Drain and set aside.
  • Preheat the oven to 325 degrees F.
  • Heat olive oil over medium heat in a Dutch oven. Add onion and cook until soft. Add the garlic and cook for 30 seconds. Add tomatoes and their liquid, 2 cups water, honey, cloves, salt, and pepper and boil gently for 20 to 30 minutes or until it begins to thicken. Stir in the parsley and remove from heat.
  • Place the beans in an oven-proof dish, pour tomato mixture on top, stir and spread mixture out evenly. Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top. Remove from the oven and let sit for 10 minutes before serving. Serve hot or at room temperature.

GIGANTES PLAKI



Gigantes plaki image

Satisfying and superhealthy, enjoy at room temperature as part of a meze, or on top of toasted sourdough

Provided by Good Food team

Categories     Dinner, Side dish

Time 2h20m

Number Of Ingredients 10

400g dried butter beans
3 tbsp Greek extra virgin olive oil, plus more to serve
1 Spanish onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp tomato purée
800g ripe tomatoes, skins removed, roughly chopped
1 tsp sugar
1 tsp dried oregano
pinch ground cinnamon
2 tbsp chopped flat-leaf parsley, plus extra to serve

Steps:

  • Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.
  • Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.

Nutrition Facts : Calories 431 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 15 grams sugar, Fiber 19 grams fiber, Protein 22 grams protein, Sodium 0.2 milligram of sodium

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