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Gigante beans are a favorite of mine. They're a member of the lima bean family that
originated in Guatemala. The Greeks have claimed them as their own, however, and use
them in many different dishes. You can purchase these beans in some Greek markets as
well as online at Purcell Mountain Farms or Phipps Ranch.
Ingredients
1 pound Greek gigantes (giant) beans, soaked overnight and drained
4 cups vegetable or chicken broth (optional)
1/3 cup extra-virgin olive oil
2 medium red onions, finely chopped
2 cups raw ripe plum or heavily flavored vine tomatoes, peeled and chopped, or use
canned plum tomatoes, drained and chopped
3 tablespoons honey
2 tablespoons tomato paste
2 bay leaves
1 tablespoon fresh oregano, ideally Greek
1/2 cup fresh dill or 2 tablespoons dried dill
1/4 cup red wine vinegar
Sea salt and freshly ground pepper
Instructions
Put the beans in a large saucepan with water to cover to a depth of about 1 inch. You can
use broth instead of water if you want a richer flavor. Bring to a boil, then lower the heat
to simmer, cover the pan, and simmer very gently for 40 to 50 minutes, or until the beans
are starting to soften but not yet ready to eat. Periodically, skim off any foam that rises to
the top. When the beans are ready, remove from the heat but do not drain.
Set the oven at 325 degrees. Using 3 tablespoons of the oil, cook the onions in a skillet
over medium-low heat, stirring frequently, until the onions are very soft and starting to
brown.
Using a slotted spoon, transfer the hot beans from the saucepan to an oven dish, ideally a
bean pot that is taller than it is wide, or use an ordinary casserole or souffle dish. Stir in
the remaining olive oil, the onions, and the chopped or crushed tomatoes.
Dissolve the honey and tomato paste in about 1 cup of the hot bean water and add to the
beans, mixing carefully. Add the bay leaves in with the beans. There should be just
enough liquid in the pot to barely cover the beans--add a little more if necessary, but
make sure it is boiling hot. Cover the pot securely with aluminum foil (and the pot lid if
available), transfer to the preheated oven, and bake for about 1 1/2 hours. Check the
beans from time to time and add a little more boiling bean liquid or plain water if
necessary.
Remove the bean pot from the oven. The beans should be meltingly tender at this point.
Stir in the fresh herbs and the vinegar, along with salt and pepper. Return the bean pot,
uncovered, to the oven and let the beans bake for another 15 minutes to absorb all the
flavors.
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