Gigante Beans a la Zaytinya

By • March 17, 2011 • 19 Comments

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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
  1. Place beans in a pot covered by about 2 inches of water and soak overnight.
  2. 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.
  3. 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.
  4. Add the beans. Add more of the bean cooking liquid if the mixture seems dry. Mix gently but well.
  5. If the flavor isn't lemony enough, add more lemon juice. The flavor should be nicely lemony but not overpowering.
  6. Add salt to taste.
  7. Add in the slow roasted tomatoes and then top with a drizzle of the better quality olive oil.
Jump to Comments (19)

Tags: gigante beans, mediterranean, Vegetarian

Comments (19) Questions (0)

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9 months ago LizzyD77

I love Zaytinya! I live in California, but I have had this dish at this restaurant on a work trip to DC, and I remember loving it. Anyway, I made this tonight as written, and it was delicious! Thank you so much for posting it.

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6 months ago healthierkitchen

Thanks LizzyD77! So glad you liked this. It's still one of my favorite DC restaurants!

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about 1 year ago EmilyC

Wendy: So glad to have this recipe as I'm addicted to the marinated gigante beans that are sold at the olive bars in Whole Foods. I'm sure these are 10x better. Like Midge, gigante beans are now on my list!

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about 1 year ago healthierkitchen

Emily - I hope you try them! The beans themselves can be so delicious, I sneak many out of the pot to "test"if they're done! the recipe is very forgiving. They'd even be great with just salt and oilve oil!

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about 1 year ago dymnyno

I love gigante beans and will definitely try this recipe!!!!

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about 1 year ago healthierkitchen

Hope you like it!

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about 1 year ago Midge

This sounds so delicious. Gigante beans are on my list!

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about 1 year ago healthierkitchen

It took me a while to find them, but I persisted as I love them! Hope you like it if you try!

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about 1 year ago QueenSashy

QueenSashy is a trusted home cook.

I was so hoping you will submit this to the contest, it is such a wonderful dish and a truly impressive dinner party side!

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about 1 year ago healthierkitchen

What a kind comment, thanks!! so glad you liked it!

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about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

This sounds wonderful, Wendy. I will definitely be making this soon!!

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about 1 year ago healthierkitchen

Thanks Emily! Hope you like - I get my beans at Asadur's in Rockville, but that might not be geographically desirable for you!

Moi_1

about 2 years ago QueenSashy

QueenSashy is a trusted home cook.

This looks like something I must must try!

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almost 2 years ago healthierkitchen

Try! Just use really fresh beans if you can find them. It is much better if the beans get creamy!

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over 3 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.

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over 3 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.

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over 3 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.

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over 3 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.

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over 3 years ago student epicure

YUM! This looks wonderful.