Author Notes
I've always loved this Greek meze, and recently had a wonderful version similar to this in San Francisco. The gigantes bean (pronounced yee-gahn-tes) has been grown in the Kastoria region of Greece since the 17th century. Like California has the American Viticultural Area (AVA) wine-growing regions, the gigantes has a Protected Geographical Indication (PGI) - that's one important bean! Serve with bread and a salad for a main dish. For a vegan version, simply omit the feta. —Vegetarianized.com
Ingredients
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1 pound
dried gigantes or lima beans
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2 cups
vegetable broth
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1 tablespoon
olive oil
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1
onion, chopped
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3
carrots, chopped
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3
celery, chopped
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6
garlic cloves, minced
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28 ounces
canned crushed tomatoes
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1/4 cup
fresh oregano, chopped fine
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1 1/2 tablespoons
fresh thyme, chopped fine
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1 tablespoon
sugar
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1 teaspoon
salt
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1 teaspoon
black pepper
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3 tablespoons
parsley, chopped fine
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4 ounces
crumbled feta cheese
Directions
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Soak beans in broth overnight. Do not drain.
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In a large pot, heat olive oil over medium heat. Add onion, carrots, celery and garlic, and sauté 5-7 minutes, until soft.
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Add beans with broth, tomatoes, oregano, thyme, sugar, salt and pepper. Cover and cook on low for 30 minutes.
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Meanwhile, heat oven to 350 degrees. Add bean mixture to a 9" x 13" casserole dish (it'll be liquidy), and bake for one hour.
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Spoon beans and sauce into a bowl. Sprinkle parsley and feta over top.
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