- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 167.4
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 122.7 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 7.2 g
- Protein: 7.5 g
Savory Greek Beans (Fasolia Gigantes)Submitted by: SP_STEPF
IntroductionOK, so Great Northern Beans are not "gigantes," but they yield a creamy, delicious dish. Use Greek gigantes beans if you have them for a more authentic dish.
OK, so Great Northern Beans are not "gigantes," but they yield a creamy, delicious dish. Use Greek gigantes beans if you have them for a more authentic dish.
2 cups dried white beans (Great Northern or cannellini), rinsed
8 cups water
4 Tablespoons olive oil
2 medium carrots, diced, about 1 cup
1 medium onion, diced, about 1/2 cup
3 cloves garlic, minced
1 6-ounce can tomato paste
1 teaspoon dried thyme or 2 teaspoons fresh
1 teaspoon dried oregano or 2 teaspoons fresh
salt and pepper to taste
I used to buy these in a jar from Trader Joe's, but now I make my own. They're delicious cold over a salad or on toast, and we sometimes serve them as a pasta sauce (add a can of pureed tomatoes if you prefer a thinner sauce).
You can also soak dried beans overnight to cut the cooking time.
Place the rinsed beans in a large stock pot and cover with water, about 8 cups. Boil for an hour. Beans will still be slightly firm.
After 45 minutes, heat a large sauce pan over medium-high heat. Once hot, add the olive oil, then when the oil is hot, add the onions. Cook for five minutes, stirring often, then add the carrots. Cook another five minutes, then add the garlic. After two minutes, add the tomato paste and stir well. Cook five minutes. Add the dried spices (if using fresh, add them at the end).
Drain and rinse your beans. Add them to the sauce pan and cover with water by 1 inch. Cook for 30 minutes, or until beans are tender and most of the water has been absorbed. Add fresh herbs (if using), salt and pepper.
Makes 12 half-cup servings. Serve warm or cold.
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Ugh, this just had to be in the email today. I've been craving it like crazy, but I don't have a pressure cooker here. :P
The picture in the photo looks like beansoup, though. Gigantes are supposed to have less sauce. I like to add feta cheese when it's baking. - 12/13/12
Reply from SP_STEPF (12/13/12)
If you pour boiling water over your beans and soak them overnight, I find you don't need a pressure cooker. I like lots of sauce on mine :)
This dish has wonderful flavor. I did not alter ingredients, but did alter preparation as I used my pressure cooker. I'll be making this again. Thanks!
Edited to add I did make 1 change to ingredients as I used the drained off bean boiling water when adding water for the final 30 minutes of cooking - 10/18/12
This was fantastic, and even the kids ate it. My only change was to add chicken. Cook thinly sliced chicken breast (1/2 lb) in the olive oil and spices. Then add the remaining ingredients with 2 cups water and cook until done. I served it on top of penne, and we ate it all up! - 10/17/12
I thought that with a little tweaking, this recipe can be really good. I used beef broth in place of water and added a stalk of celery, althoughI could've added more. I also threw in 5 oz of low sodium spam. It tastes really good. Served with caesar salad and artisan bread. Wow! - 10/17/12
Sounds yummy. I'm curious - wouldn't gigantes be like Fava beans?? - 9/5/12
Reply from SP_STEPF (10/2/12)
No, they're different--large white beans