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102.9296875
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.
156
103.59375
156
103.59375
156
103.59375
156
103.59375
Gigantes
May 19, 2013
30 min or less active, appetizer, fall, gluten-free, main, side, spring, summer, vegan, winter
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.Information
Servings: 10
Time: About 15 minutes active; 1 hour 45 minutes total (plus soaking beans overnight)
Price: About $11.65 total; $1.17 per serving
Nutrition (per serving):
Calories: 235.9
Protein: 12.8g
Fat: 4.4g
Saturated fat: 2g
Carbohydrates: 38.5g
Fiber: 10.6g
Sodium: 513.6mg
Cholesterol: 10mg
High In:
Good Source:
Low In:
Ingredients
- 1 lb dried gigantes or large lima beans, rinsed
- 2 cups vegetable broth
- 1 Tbsp EVOO
- 1 onion, chopped
- 3 carrots, chopped
- 3 celery, chopped
- 6 garlic cloves, minced
- 28 oz canned crushed tomatoes
- 1/4 cup fresh oregano, chopped
- 1 1/2 Tbsp fresh thyme, chopped
- 1 Tbsp sugar
- 1 tsp SnP, each
- 3 Tbsp parsley
- 4 oz feta, crumbled
Preparation
- Soak beans in broth overnight. Do not drain.
- In a large pot, heat EVOO over medium heat. Add onion, carrots, celery and garlic, and sauté 5-7 minutes, until soft.
- Add beans with broth, tomatoes, oregano, thyme, sugar, and SnP. Cover and cook on low for 30 minutes.
- 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.
- Spoon the beans and sauce out into a bowl, and sprinkle parsley and feta over top.
