OliveNation Gigante beans are large, flat white beans, that are native to Greece and the Mediterranean area. They are high in dietary fiber and protein, as well as a good source of Vitamin A and the mineral manganese.
Gigante beans or giant beans are a staple in Greek and Mediterranean cuisines. Gigandes plaki, a classic Greek baked bean dish is made with tomato sauce, olive oil, oregano and parsley. You can make a delicious vegetarian cassoulet with Gigante beans, carrots, onions and celery, seasoned with fennel and coriander. Gigante beans can be used in soup, salad or other recipes that call for Great Northern beans or cannellini beans.
How to Prepare Gigante Beans: Soak dried Gigante beans overnight in at least 8 cups of cold water. Drain and rinse. Place in a large soup pot and cover the beans with cool water. Bring to a boil for 30 minutes, add salt, pepper, bay leaf and spices according to your recipe. Reduce heat to a simmer and cook for 90 minutes or until tender.
|Ingredients||dried gigante beans|
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