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