Gigante Beans
These beans are great as a hot side dish and equally delicious at room temperature as part of a big hors d’oeuvres spread. Particularly great with hunks of high quality feta. If you can't find gigantes, substitute other white beans.
Servings: 8 cups
Ingredients
- 1 pound dried gigantes beans soaked overnight with salt and drained
- ⅓ cup olive oil
- 1½ cup coarsely chopped onion
- 1 cup carrot cut in ¼” dice
- 1 heaping tablespoon minced garlic
- 3 cups peeled seeded and chopped tomatoes OR 2 cups canned tomatoes, cut in ⅓” pieces, with their juice
- 2 teaspoons sugar
- 2 teaspoons oregano
- ½ teaspoon thyme
- Black pepper
- 2 tablespoons chopped dill
- 1 tablespoon lemon juice
Instructions
- Place overnight soaked and drained beans in medium size pot, and cover with ample water and a bit of salt.
- Bring to boil over high heat, then lower heat and boil gently, removing and discarding any scum that rises to the surface, until beans are just tender, about one hour. Drain.
- While the beans cook, heat olive oil in large ovenproof pot and cook onion and carrot over medium heat until onions begin to brown.
- Add garlic and cook a bit longer.
- Add tomatoes, ½ cup water, sugar, oregano, thyme, ½ teaspoon salt and good grinding of pepper.
- Preheat oven to 350°F.
- Add beans to vegetable mixture and mix well.
- Bake uncovered for about an hour until liquid is much reduced, stirring once or twice.
- Mix in chopped dill and lemon juice, adjust seasoning, and serve hot or at room temperature.