You can never have a shortage of bean recipes especially since we want to be eating these power packed protein and fiber delicacies daily.
This satisfying winter dish calls for Gigante beans but you can substitute with a white bean like a flageolets or Great Northern if you can’t find them in a specialty or gourmet shop. Add to pasta or put over a grain for a nice simple dinner.
Prep time: 20 minutes
Cook Time: 2 hrs. 45 minutes
¾ cup dried Gigante beans, or other white bean
2 bay leaves
Coarse sea salt and ground black pepper to taste
½ cup extra-virgin olive oil
1 small onion, diced
1 large carrot, peeled and diced
1 large celery stalk, diced
1 large garlic clove, chopped
¾ teaspoon anise seed
½ teaspoon red pepper flakes
1 ½ teaspoons grated lemon zest
1 ½ teaspoons chopped fresh thyme
¾ cup parsley, chopped
- Rinse beans in strainer and place in medium pot and cover with 6 inches of water.
- Add bay leaves and bring to a boil, skimming any foam of the surface.
- Reduce heat to a simmer and cook beans for 1 ½ – 2 hours or until beans are tender.
- Season with salt and cook another 5 minutes.
- Drain beans and discard bay leaves.
- Meanwhile, heat oil in a large skillet over medium heat and add onion, carrot, celery and salt/pepper to taste.
- Stir frequently until vegetables are tender, 10 minutes.
- Add garlic, anise seed, red pepper flakes, and lemon zest and cook for 1 more minute.
- Add beans and thyme to vegetables and cook for another 10 minutes.
- Taste and adjust seasonings in desired.
- Cool and toss with parsley just before serving.
From Body+Soul, November/December 2006
how much protein in a 1/2 cup of cooked gigante beans?
Around 7 grams … Enjoy these buttery beans.