Hi!
I missed you!
And because I missed you so much, I want to share my newest recipe obsession – these AH-mazing Gigantes… AKA Greek Giant Beans.
They are these awesome giant beans that are boiled until tender and then stewed in a homemade tomato sauce, turning into a glorious casserole of heartiness that is a perfect vegan dinner. The beans are tender and meaty and the whole dish is topped with fresh tomatoes that roast to perfection in the oven.
Basically, it is everything you want in a dinner.
I remember my grandmother making these during Holy Week a few years back. They were so good that I ended up finishing the whole baking tray with my aunt and my mom. They are peasant food at its finest – big bold flavors that are created with the simplest ingredients.
While I am in love with the flavors (and the ease) of this dish, the downside to this wonderfulness is that it does take some time to pull together. Like “overnight soak + boiling the beans for 2 hours + baking the whole thing for like 90 minutes” time.
BUT, it is worth it.
Promise.
(when would I ever steer you wrong?!)
This recipe starts with the gigantes!
I used dried beans, but I heard a rumor that you can swap in canned beans. Definitely something to investigate for the future!
(Also how beautiful is the packaging?! The blue is !!! )
I popped the beans into a large pot filled with cold water and allowed the beans to soak overnight. When it was time to start cooking, I poured out the beans into a colander, put the drained beans back into the pot, and refilled the pot with cold water. I brought the beans to a boil, reduced the heat to a simmer, and cooked the beans until soft (not mushy!!) – about an hour and a half to two hours.
**Note: NO SALT PLEASE. There is plenty of flavor in the coming steps and there is a possible chance that it may make the beans tough… so just leave it out (it’ll be ok!).**
When the beans had about 20-30 minutes left in cooking time, I started on the flavorful tomato sauce.
In a large skillet with high sides, I heated up some olive oil (¾ cup… seems like a lot but it is needed). Then I tossed in some finely diced onion and celery. I cooked the veggies until they were soft and tender.
Then I added in some garlic and cooked that for about a minute until fragrant.
Pour in two cups of canned, chopped tomatoes and one cup of the bean cooking water. Stir to combine and then season with some salt and pepper – taste and then adjust seasonings. Bring the tomato mixture to a boil, then simmer for 5-6 minutes. Turn the heat off and wait until the beans are done.
When the beans are tender, reserve another cup of the cooking liquid and then drain the beans.
Add the beans to the tomato sauce and stir to combine.
Pour the gigantes into a greased 9×13-inch pan (I am in love with this one with scalloped edges ♥ ). Stop and assess the moisture level of the beans. If it looks a little dry, pour over some of the reserve bean cooking liquid until you just barely see liquid on the edges of the beans.
Top the beans with some fresh tomatoes. The YIA uses halved plum tomatoes, but we found these delightful mini San Marzano tomatoes that are DIVINE. We halved a bunch of them up, popped them on top of the beans, and then sprinkled them with some extra salt and an additional ¼ cup of olive oil.
Pop the UNCOVERED casserole dish (that is on a baking sheet to prevent drips on to the floor of your oven) into a preheated 350 degree oven. Bake the gigantes for 60-90 minutes until tender and golden. Remove from the oven, allow the beans to rest for 10 minutes, and then serve with a lot of crusty bread to happy family and friends.
Basically my ultimate vegan dinner.
Guys, this is everything.
It is definitely a great dinner meal, but works just as amazing as a side dish. These Gigantes are definitely at the top of my crew’s must-have dinner list.
oxox,
Catherine
- 14oz dried gigantes beans
- 1 cup olive oil, divided
- 2 medium onions, finely chopped
- 6 stalks celery, finely chopped
- 4-6 cloves garlic, sliced thin
- 2 cups canned chopped tomatoes
- Salt and pepper to taste
- 1-2 cups fresh tomatoes, sliced - I prefer small, fresh San Marzano tomatoes that are halved
- Pop the gigante beans into a large pot filled with cold water and allowed the beans to soak overnight. When it is time to start cooking, pour out the beans into a colander, put the drained beans back into the pot, and refill the pot with cold water. Bring the beans to a boil, reduced the heat to a simmer, and cooked the beans until soft (not mushy!!) - about an hour and a half to two hours. **Be sure to reserve two cups of the bean cooking liquid for later.**
- In a large skillet with high sides, heated up ¾ cup of olive oil over medium heat. When the oil is hot, add in some finely diced onion and celery. Cook the veggies until they are soft and tender.
- Add the garlic and cook for about a minute until fragrant.
- Pour in two cups of diced tomatoes and one cup of the bean cooking liquid. Stir to combine. Season with salt and pepper - taste and then adjust seasonings. Bring the tomato mixture to a boil, then simmer for 5-6 minutes. Turn the heat off and wait until the beans are done.
- When the beans are tender, drain the beans and then add them to the tomato sauce and stir to combine.
- Pour the gigantes into a greased 9x13-inch pan. Stop and assess the moisture level of the beans. If it looks a little dry, pour over up to one cup of the remaining reserve bean cooking liquid until you just barely see liquid on the edges of the beans.
- Top the beans with the fresh tomato halves. Sprinkle them with some extra salt and drizzle over an additional ¼ cup of olive oil.
- Pop the UNCOVERED casserole dish (that is on a baking sheet to prevent drips) into a preheated 350 degree oven. Bake the gigantes for 60-90 minutes until tender and golden. Remove from the oven, allow the beans to rest for 10 minutes, and then serve with a lot of crusty bread to happy family and friends.
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