Name: Gigantes
Ingredients: 1 lb gigantes (large lima beans); 2 large carrots, chopped into large rounds; 4 celery sticks, largely chopped; 1 large onion, chopped; Hot red pepper, fresh or flaked *Optional, I love the added flavor; 3 large tomatoes blended or 3 cups tomato sauce; 1 tbsp tomato paste; 1 tbsp light brown sugar; 1 bunch fresh flat-leaf parsley, stemmed and finely chopped; 1/2 cup of Fancy Peasant GEVOO

γίγαντες

Gigantes

The smell of beans cooking in the kitchen feels like a warm hug from my father.

Ingredients:

1 lb gigantes (large lima beans)
2 large carrots, chopped into large rounds
4 celery sticks, largely chopped
1 large onion, chopped
Hot red pepper, fresh or flaked *Optional, I love the added flavor
3 large tomatoes blended or 3 cups tomato sauce
1 tbsp tomato paste
1 tbsp light brown sugar
1 bunch fresh flat-leaf parsley, stemmed and finely chopped
1/2 cup of Fancy Peasant GEVOO

What you'll need

3L Everything Olive Oil $80

Method:

Soak beans overnight
Preheat oven to 400°
Boil beans for 45 minutes until they are parboiled or heat in a pressure cooker
Drain beans into large colander and save liquid
Pour ½ cup Fancy Peasant GEVOO into a large pot
Sauté onions, celery, and carrots with salt and pepper until tender
Add tomato, tomato paste, brown sugar and cooked beans (add optional red pepper) Let all the flavors come to a soft boil for about ten minutes.
Transfer to an aluminum pan and add enough water from the cooked beans until beans are almost covered. Add salt and pepper.
Cook for one hour in the oven. About halfway through, gently shift the beans around the make sure they are cooking evenly (if beans look dry at any point, add additional liquid from cooked beans)
Transfer beans gently to serving bowl, lightly mixing (they will be warm and fragile) and top with a drizzle of oil and fresh flat-leaf parsley.