Gigante Beans a la Zaytinya
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Author Notes: I love the Piyaz at Zaytinya in DC. I get this particular dish everytime I am there. After finally finding nice looking dried gigante beans locally (you can order them from Kalustyan's and probably other sources as well) I've been trying to come up with my version. Gigante beans are both meaty and creamy and can stand up to the flavors of this sauce. - healthierkitchen
Serves 8 as a side dish
- 1 pound dried gigante beans
- 1 - 2 tablespoons olive oil for cooking
- 1/2 cup red onion, diced
- 3 cloves garlic, thinly sliced
- 3 large ribs of kale, center rib cut away and cut into chiffonade
- 1/4 cup fresh dill, minced
- 1 teaspoon honey (you can leave this out if you want it to be vegan)
- 1/4 teaspoon Aleppo pepper
- juice of 1 -2 lemons
- Sea salt to taste
- 10 - 12 halves slow roasted cherry tomatoes
- 1 - 2 tablespoons best quality olive oil
- Place beans in a pot covered by about 2 inches of water and soak overnight.
- Next day, drain the beans and cover with water by about 2 inches of water and bring to a boil. Lower to simmer for about 2 hours or until beans are tender. Drain the beans, reserving about a cup of the cooking liquid. You can also make the beans ahead and refrigerate them in their cooking liquid for a day or two.
- Heat a dutch oven or large pot over medium to medium low heat and add 1 - 2 tablespoons olive oil. Add in the onions and let soften slightly, about 3 or 4 minutes. Add the garlic and then the kale and cook, stirring occasionally, for for about five minutes, until the kale softens. Add the dill, honey, Aleppo pepper, juice of one lemon, and about half of the bean cooking liquid. Mix and cook for a few more minutes.
- Add the beans. Add more of the bean cooking liquid if the mixture seems dry. Mix gently but well.
- If the flavor isn't lemony enough, add more lemon juice. The flavor should be nicely lemony but not overpowering.
- Add salt to taste.
- Add in the slow roasted tomatoes and then top with a drizzle of the better quality olive oil.
Tags: gigante beans, mediterranean, Vegetarian
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7 months ago QueenSashy
This looks like something I must must try!
6 months ago healthierkitchen
Try! Just use really fresh beans if you can find them. It is much better if the beans get creamy!
about 2 years ago checker
I just noticed this. How perfect - this is something I always order too. (I live in DC.) Great job recreating this dish! I have many a Jose Andres dish that I try to recreate as well. The Salt Air Margarita at Oyamel is maybe the only time that "air" in a dish really works without being so over-the-top. Washingtonian had the method for making it, and now I love to add it to my own margarita on a hot summer night. Thanks for sharing this! I'll be making this.
about 2 years ago healthierkitchen
Great to hear of another gigante bean lover!! If you make it, I'd love to know if you have any further ideas! I've played around with chicken stock, but ruled that out. One server told me they use honey so I added a little, but I'm not sure. I don't know if you ever get out to Rockville, but Asadur's market carries the beans as well as other Greek and Turkish items.
about 2 years ago healthierkitchen
Also, checker, are you already on the DC area food52 email list? If not, let me know. It looks like mrswheelbarrow has already put the wheels in motion for one of the rhubarb canning parties. Check out the blog post and scroll down almost to the bottom.
about 2 years ago healthierkitchen
Thanks student epicure. I'm not sure I've done Jose Andres justice, but I keep trying! I love the texture (and taste) of this kind of bean.
about 2 years ago student epicure
YUM! This looks wonderful.