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Gigante Beans

4.5

(11)

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Gigante Beans

  • Active Time

    35 minutes

  • Total Time

    15 hours (includes soaking time)

These large white beans (gigantesmeans "giant" in Greek) are a classic ingredient in Greek cooking. Timing note: The beans need to soak overnight, so plan accordingly.

Ingredients

Makes 12 servings

1 pound dried gigante beans, dried lima beans, or dried Great Northern beans
1/4 cup olive oil
3 cups chopped onions (about 2 medium)
3 garlic cloves, minced
8 cups (or more) low-salt chicken broth
1 28-ounce can whole plum tomatoes in juice (preferably San Marzano), tomatoes chopped, juice reserved
1/4 cup red wine vinegar
1/4 cup ouzo (Greek anise-flavored liqueur)
1 tablespoon dried oregano (preferably Greek)
1 teaspoon dried crushed red pepper
1 cup chopped fresh dill
Ingredient info: Dried gigante beans are large cream-colored beans from the mediterranean. They're available at some specialty foods stores and online at titanfood.com. Ouzo is available at some liquor stores.

  1. Step 1

    Place beans in large bowl. Pour enough water over to cover beans by 3 inches; let soak overnight. Drain beans; set aside.

    Step 2

    Heat olive oil in heavy large pot over medium-high heat. Add chopped onions and garlic and sauté until onions are golden brown, 6 to 7 minutes. Add beans, 8 cups chicken broth, tomatoes with juice, vinegar, ouzo, oregano, and crushed red pepper to pot; bring to boil. Reduce heat, cover, and simmer until beans are tender, adding more broth by cupfuls to keep beans submerged and stirring occasionally, 2 to 3 hours, depending on freshness of beans. If necessary, uncover and cook beans until tomato mixture thickens and liquid is slightly reduced, 10 to 15 minutes. Season beans to taste with salt and freshly ground black pepper. DO AHEAD:bean可以由1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm beans before continuing, adding more chicken broth by 1/2 cupfuls if beans are dry.

    Step 3

    Stir chopped fresh dill into beans. Serve withoctopus.

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Reviews (11)

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  • Thus looks delicious. Should I peel the beans?

    • Anonymous

    • ND

    • 2/7/2021

  • This was the most delicious bean recipe I’ve ever made. I’m not a huge fan of dill but it really was essential here. This froze well, it reheated well, it could be a side dish but I eat it as a main dish over a piece of thick bread. Michael Symon’s recipes never fail.

    • engwmn

    • 10/16/2020

  • Made 1/3 of recipe-very good but did not like texture of lima beans-will seek out gigante/corona next time

    • mencelpat@gmail.com

    • Belmont,NC

    • 6/27/2020

  • Really enjoyed these beans. I used some really big white beans from Rancho Gordo and just happened to have some ouzo in the house--came out great! I removed some of the broth so that it thickened up better, but saved it in case I need to thin it out again. It made lots and we'll be having these beans often!

    • pharris

    • California

    • 4/14/2018

  • Delicious! Definitely will make again and recommend. Had some trouble finding the beans until I figured out what to ask for; these are also called "butter beans". I detest ouzo so substituted white vermouth (white wine would also work). Served this on sauteed rapini with some good freshly shaved parm.....terrific!

    • railim

    • BC

    • 2/6/2016

  • This is better than what I get in Greek Town in Chicago. I added a dash of cinnamon at the end (similar to my favorite restaurant in Greek Town). It put the dish over the top. I would likely reduce or even eliminate the red pepper next time. I love a little heat but I just don't think it is necessary for this dish.

    • mms759

    • Chicago, IL

    • 4/5/2014

  • Delicious. Better than the dish from Greek Town. I added a dash of cinnamon (just like they do at my favorite restaurant in Greek Town in Chicago). Next time I would reduce or even eliminate the red pepper flakes. Not sure it is needed.

    • mms759

    • Chicago, IL

    • 4/5/2014

  • I made it on white Peru beans and loved it. Great flavours and texture. labour minimal.

    • nugent1

    • Toronto

    • 8/9/2012

  • Don't leave out the Ouzo or the dill (and I am not even a big fan of dill), they totally make the recipe. Also, I added extra crushed red pepper because we like it spicy.

    • colleentabasko

    • Morristown, NJ

    • 5/17/2012

  • Pretty good. I really like the flavor combinations. The lima beans I used were still overly toothy when I was done, but I think this was due to the beans not being very fresh or an execution error (although I can't think of what that would be). Subbed Pernod for the ouzo, and used chives because the market was out of dill. I realized once I started pouring in the Pernod, however, that I should have used fennel fronds to complement the anise flavor from the booze. Maybe next time.

    • sautedude

    • Chicago

    • 5/31/2011

  • Yum! I used one red onion and 6 cloves of garlic. Didn't want to buy ouzo, so I added about a half of teaspoon of fennel seeds to the onion and garlic. I used dried large lima beans. The family didn't want octopus, so we ate them over brown rice with crusty bread and cucumbers on the side. We added a little shaved parmesan on top. Really tasty!

    • nanzee2

    • New Orleans

    • 5/16/2011

Tags Greek European Gigante Bean White Bean Bean and Legume Vegetable Lima Bean Dill 香草和香料 Side Dinner Dairy Free Gluten Free Nut Free Meal Prep Simmer Bon Appétit

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