Gigante Beans With Feta And Bitter Greens Recipes

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GIANT BEANS WITH SPINACH, TOMATOES AND FETA



Giant Beans With Spinach, Tomatoes and Feta image

This delicious, dill-infused dish is inspired by a northern Greek recipe from Diane Kochilas's wonderful new cookbook, "The Country Cooking of Greece." The traditional way to wilt spinach in that part of Greece is to salt it lightly, put it in a colander and knead it against the sides of the colander for about 10 minutes. I find blanching or steaming the spinach more efficient, and a better method for those who need to watch their salt intake

Provided by Martha Rose Shulman

Categories     soups and stews, side dish

Time 3h

Yield 6 servings

Number Of Ingredients 15

1/2 pound (about 1 1/8 cups) dried Greek giant beans, giant lima beans or Christmas limas, washed and picked over
1 1/2 quarts water
1 bay leaf
1 onion, cut in half
Salt to taste
2 garlic cloves, crushed
2 large bunches spinach, (1 1/2 to 2 pounds), stemmed and washed
3 tablespoons extra virgin olive oil
1 leek, white and light green part only, chopped
1 bunch scallions, trimmed and chopped
1/2 cup chopped flat-leaf parsley
1/2 cup chopped fresh dill
1 28-ounce can chopped tomatoes, with juice, pulsed to a coarse purée in a food processor
Freshly ground pepper
4 ounces Greek feta cheese, crumbled (about 3/4 cup)

Steps:

  • Combine the beans, water, bay leaf, halved onion, and crushed garlic in a large saucepan and bring to a gentle boil. Reduce the heat and simmer 30 minutes. Add salt to taste and simmer another 30 minutes. The beans should be al dente: not yet soft but not hard either. Remove from the heat. Using tongs, remove and discard the onion, garlic and bay leaf. Place a strainer over a bowl and drain the beans. Taste the broth and adjust seasonings. Set aside.
  • While the beans are simmering, blanch the spinach in a large pot of salted boiling water for 20 seconds, or steam just until it wilts, abut 1 minute. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely.
  • Preheat the oven to 350 degrees.
  • Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the leek and the scallions. Add a pinch of salt and cook, stirring often, until the mixture is tender, 3 to 5 minutes. Transfer to an ovenproof casserole or baking dish, preferably earthenware. Stir in the spinach, parsley, dill, beans, half the tomato purée, 2 cups of the bean broth and half the feta. Season to taste with salt and pepper and stir in another tablespoon of olive oil. Place the remaining tomatoes over the top and sprinkle on the remaining feta. Drizzle on the remaining tablespoon of olive oil. Cover and place in the oven.
  • Bake 1 to 2 hours, checking the liquid every 20 minutes to make sure that the beans are submerged; add more bean broth if necessary. When they're done, the beans will be creamy but intact.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 12 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1460 milligrams, Sugar 7 grams

GREEN BEANS WITH FETA



Green Beans with Feta image

Turn simple green beans into a spirited side dish when you toss them with Greek cheese and vinaigrette.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 8

Number Of Ingredients 8

1 lb fresh green beans, trimmed
2 tablespoons vegetable or olive oil
1 tablespoon tarragon vinegar
2 tablespoons chopped red onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, finely chopped
1/2 cup crumbled feta cheese (2 oz)

Steps:

  • In 6-quart saucepan, heat 1 inch water and beans to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until crisp-tender; drain.
  • In large bowl, place beans. Add remaining ingredients except feta cheese; toss to coat.
  • Top with feta cheese; serve warm.

Nutrition Facts : Calories 80, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving (1/2 Cup), Sodium 260 mg, Sugar 2 g, TransFat 0 g

MESSINIA STYLE GIANT BEANS BAKED (GIGANTES) WITH SPINACH & FETA



Messinia Style Giant Beans Baked (Gigantes) with Spinach & Feta image

Giant beans, aka gigantes (GHEE-ghan-tez), are a classic Greek ingredient and popular in Greek recipes from every part of the country. This Greek bean recipe is inspired by the delicious traditions of Messinia, in the Peloponnese, where beans and greens are often cooked together with a generous amount of local extra virgin Greek olive oil, in healthy Greek recipes everyone loves.

Provided by Diane Kochilas

Categories     dinner     Lunch     starter

Number Of Ingredients 12

8 oz/225 g dried Greek giant or elephant beans (picked over, rinsed, soaked overnight in water to cover, and drained)
2 lb/910 g spinach (trimmed, chopped, washed well)
Salt
½ cup/120 ml plus 2 tbsp extra-virgin Greek olive oil
1 medium leek (white and tender green parts, coarsely chopped and washed well)
2 large onions (coarsely chopped, or 5 scallions, white and tender green parts, chopped)
½ cup/30 g snipped fresh dill
½ cup/30 g chopped fresh flat-leaf parsley
1 ½ cups/225 g crumbled hard Greek feta cheese (preferably goat's milk)
2 cups/ 350 g peeled and seeded plum tomatoes (canned are fine)
pepper
1/3 cup/15 g coarse dry bread crumbs

Steps:

  • Put the drained beans in a large pot with enough water to cover by 3 in/7.5cm and bring to a boil. Reduce the heat to medium-low and simmer the beans al dente, about 1 hour.
  • Meanwhile put the spinach in a large colander and sprinkle lightly with salt. With the palm of one hand, rub the spinach against the holes of the colander, almost in a kneading motion, so that the greens exude liquid. Do this for 10 minutes, and then put a plate over the greens and a weight on top of the plate (such as a large can of tomatoes) and leave to drain for 1 hour.
  • Heat the 2 tbsp olive oil in a medium frying pan over medium heat and cook the leek and onions, stirring, until wilted, about 10 minutes. Preheat the oven to 350 F/175 C
  • Combine the drained greens with the cooked onions, the herbs, and 1 cup/150 g of the feta in a large bowl. Drain the beans, reserving 4 cups/960 ml of the cooking liquid and add to the bowl. Add 1 cup/175 g of the tomatoes and toss to combine. Taste and add salt, if desired, and some pepper.
  • Put the beans-and-greens mixture in a large ovenproof casserole or baking dish and mix in ¼ cup/60 ml olive oil and 2 cups/480 ml of the bean cooking liquid. Spread the remaining 1 cup/175 g tomatoes over the beans and sprinkle the remaining ½ cup/75 g of feta and the bread crumbs on top. Drizzle the remaining ¼ cup/60 ml olive oil over the surface and bake, covered with parchment then aluminum foil, until the beans are very creamy and soft, but not disintegrating. Depending on the age and condition of the dried beans, this could take anywhere from 1 to 2 ½ hours. Add more liquid to the pan during cooking if necessary to keep the beans from drying out. Remove the paper and foil about 30 - 45 minutes before removing the beans from the oven, so that the surface caramelizes and chars slightly. Serve hot or at room temperature, accompanied by pita bread.

GIGANTE BEANS WITH FETA AND BITTER GREENS



Gigante Beans with Feta and Bitter Greens image

Creamy, hearty gigante beans are substantial enough to serve as a main course. Dandelion greens, most similar to the greens used in Greece, need to be blanched to tenderize their stalks and remove the chewy and bitter qualities. (You can also use blanched Swiss chard or chicory.)

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 12h

Number Of Ingredients 12

2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 cups finely chopped onion
2 garlic cloves, thinly sliced
2 tablespoons tomato paste
8 ounces dried gigante beans, soaked in water overnight
1 pound blanched tomatoes, peeled and finely chopped (1 1/2 cups)
4 1/2 cups water
1 bunch (about 6 ounces) dandelion greens, ends trimmed, cut into 3-inch pieces
1 tablespoon red-wine vinegar
Coarse salt
1/2 cup reduced-fat feta cheese, crumbled (3 ounces)
3 tablespoons coarsely chopped fresh dill

Steps:

  • Heat 1 tablespoon oil in a medium pot over medium heat. Cook onion until soft, 8 to 10 minutes. Add garlic and tomato paste. Cook until fragrant, 2 to 3 minutes.
  • Drain beans, and add to pot. Add tomatoes and water. Bring to a boil. Reduce heat, and just barely simmer, partially covered, until beans are tender, about 3 hours.
  • Meanwhile, prepare an ice-water bath. Bring a medium pot of water to a boil. Blanch dandelion greens until tender and no longer bitter, about 9 minutes. Transfer to ice-water bath using a slotted spoon.
  • Once beans are tender, add vinegar and 1 teaspoon salt. Drain dandelion greens, and add to pot. Rewarm if needed.
  • Divide beans among 4 bowls, and top with feta and dill. Drizzle each with 1 teaspoon oil.

Nutrition Facts : Calories 293 g, Cholesterol 6 g, Fat 10 g, Fiber 24 g, Protein 19 g, Sodium 670 g

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 WITH TOMATOES AND GREENS



Gigantes with tomatoes and greens image

This recipe comes from Epirus in northern Greece, where they grow plenty of giant butter beans which they cook with tomatoes and wild greens. To make it easy, I have used chard, in case you don't fancy going out to gather dandelions or sea kale.

Provided by Rick Stein

Categories     Main course

Yield Serves 4-8

Number Of Ingredients 12

500g/1lb 2oz dried gigantes beans or butter beans, soaked overnight
1 onion, chopped
2 garlic cloves, chopped
6 tbsp olive oil
½ tsp sweet paprika
1 tbsp tomato purée
1 x 400g tin chopped tomatoes
1 tsp salt
freshly ground black pepper, to taste
350g/12oz chard or spinach, washed
small handful fresh parsley, chopped
small handful fresh mint, chopped

Steps:

  • Drain the beans, cover with fresh water and bring to the boil. Turn down to a simmer and cook for 1½-2 hours until the beans are just tender.
  • Gently soften the onion and garlic in 2 tablespoons of the olive oil for 5 minutes. When soft, stir in the paprika, tomato purée, chopped tomatoes, 100ml/3½fl oz water, salt and pepper.
  • Bring to the boil then reduce to a simmer and cook for 30 minutes. Stir in the chard and take off the heat.
  • Preheat the oven to 160C/140C Fan/Gas 3.
  • When the beans are cooked, drain them and mix with the tomato and chard sauce, adding a further 2 tablespoons of olive oil and the chopped herbs.
  • Transfer the beans to a casserole pan, drizzle with the remaining olive oil and bake for 35-40 minutes until the beans are tender and the sauce thickened and bubbling. Serve hot, warm or at room temperature.

ARICA'S GREEN BEANS AND FETA



Arica's Green Beans and Feta image

Fresh side dish with feta cheese as an accent flavor.

Provided by Nicole

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 4

Number Of Ingredients 7

2 teaspoons olive oil, or as needed
1 red bell pepper, chopped
1 tablespoon minced garlic, or to taste
salt and ground black pepper to taste
1 pound green beans, cut into 1-inch pieces
¼ cup white wine
¼ cup crumbled feta cheese

Steps:

  • Heat olive oil in a skillet over medium heat. Stir red bell pepper and garlic into hot oil; season with salt and black pepper. Cook and stir until the bell pepper is tender, 5 to 7 minutes.
  • Stir green beans with the red bell pepper. Pour white wine over the green bean mixture. Place a cover on the skillet and cook until the green beans are tender, about 10 minutes.
  • Stir the green bean mixture. Sprinkle feta cheese over the mixture. Replace cover and continue cooking until the feta softens, about 3 minutes.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 11.4 g, Cholesterol 8.3 mg, Fat 4.6 g, Fiber 4.5 g, Protein 3.8 g, SaturatedFat 1.8 g, Sodium 152.6 mg, Sugar 3.3 g

GREEN BEANS WITH FETA AND WALNUTS



Green Beans with Feta and Walnuts image

This is a simple yet delicious recipe to use some of the local farmers' market ingredients and common pantry items. Add more or less of any ingredient to cater to your crew! It's a great combination of fresh crispy veggies, salty feta cheese, and nutty walnuts!

Provided by Linds

Categories     Side Dish     Vegetables     Green Beans

Time 15m

Yield 2

Number Of Ingredients 5

1 tablespoon extra-virgin olive oil
1 teaspoon chopped garlic
¼ cup chopped walnuts
1 pound fresh green beans, trimmed
3 tablespoons crumbled feta cheese, or more to taste

Steps:

  • Heat olive oil in a skillet over medium heat; add garlic and cook and stir until fragrant, about 2 minutes. Add walnuts to skillet, cook and stir until lightly toasted, about 2 minutes; stir in green beans, toss lightly to coat, and cook and stir until warmed through, 2 to 3 minutes.
  • Transfer green beans to serving bowl and immediately top with crumbled feta cheese.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 19.2 g, Cholesterol 12.6 mg, Fat 19.6 g, Fiber 8.7 g, Protein 8.5 g, SaturatedFat 4 g, Sodium 172.4 mg, Sugar 4.2 g

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