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
pound dried gigante beans
1 - 2
tablespoons olive oil for cooking
cup red onion, diced
cloves garlic, thinly sliced
large ribs of kale, center rib cut away and cut into chiffonade
cup fresh dill, minced
teaspoon honey (you can leave this out if you want it to be vegan)
teaspoon Aleppo pepper
juice of 1 -2 lemons
10 - 12
halves slow roasted cherry tomatoes
1 - 2
tablespoons best quality olive oil
In This Recipe
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.