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17 Comments
cosmiccook
January 16, 2020
I have a package of Gigante beans I bought to make the marinated beans that Whole Foods & Fresh Market sell in their olive bar.
I can't find a recipe on this site --or really anywhere that duplicates the beans. CAN you (pretty please) provide me w recipe for them?
I can't find a recipe on this site --or really anywhere that duplicates the beans. CAN you (pretty please) provide me w recipe for them?
Shannon
January 15, 2020
Help!! I need instruction on how to work with raw beans. Soaking, cooking etc?
Marsha T.
September 17, 2014
great flavor but dry like crumbly dry what should I do differently?
NotTooSweet
September 18, 2014
AJerusalemArtichoke (see comments below) suggested adding a tablespoon of coconut oil or a few tablespoons of tomato sauce to keep it moist. I drizzled about one tablespoon of good olive oil over the finished dish before serving - that helped too.
NotTooSweet
September 14, 2014
Regarding the recipe - delicious and perfect fall recipe to have with roasted chicken as we did last night. Loved it! However, a word of warning to other novice bean cookers out there.... the instructions on the back of the package may or may not be correct. Like Kristen I could only find large lima beans in my equally unpleasant grocery store. I soaked overnight, drained and rinsed in the morning and put on to cook as per package instructions. Cook time was listed as 1 1/2 to 2 hours to tender at a gentle simmer. Fortunately I checked mine at 45 minutes and found they were already tender. Much longer at that gentle simmer and I would have had a pan of mush. Looking forward to trying more bean recipes this fall and winter (outside of my usual soup recipes). As always, thanks Food52 contributors!
thefolia
September 11, 2014
Gigantes are my favorite and I never thought to pan fry them. I will definitely try this with my left over beans and a toast fried in olive oil.
AntoniaJames
September 10, 2014
Oh, this looks superb, and so well timed for fall. Bet it would be fantastic with the ultra-fresh, flavorful heirloom cranberry beans I get at Market Hall Produce (and make in huge quantities to freeze, especially for meals like this). And on toast, as shown in the last photo? That seals the deal. ;o)
cosmiccook
January 16, 2020
lucky you Antonia! The closest I can get (for the best ones) is Rancho Gordo. Our Whole Foods has them dried but I've NO idea how long they've been in the bin or bagged. Only fresh beans we get in New Orleans are field peas, baby limas.
Jane A.
September 10, 2014
Sounds great...will try this way! Have made similar with a little sauteed onion, red pepper and a little browned pancetta (just to satisfy the meat-eater in the family)
rangerab
September 10, 2014
@AJerusalemArtichoke do you have the recipe for that stuffed sweet potato? Sounds amazing
MattieK
September 10, 2014
You bet I do! I used this one from the Kitchn as a jumping off point: http://www.thekitchn.com/recipe-stuffed-sweet-potatoes-with-beans-and-greens-recipes-from-the-kitchn-181845
I like to make it with bigger, cooked beans (as in Swanson's recipe) and sometimes added either a tablespoon of coconut oil a few tablespoons of tomato sauce to keep it creamy and not too dry.
I like to make it with bigger, cooked beans (as in Swanson's recipe) and sometimes added either a tablespoon of coconut oil a few tablespoons of tomato sauce to keep it creamy and not too dry.
hardlikearmour
September 10, 2014
This topped with a fried egg is on deck for supper tonight. Thanks, Kristen.
carswell
September 10, 2014
Yum. I've got a couple of cans of cannellini beans in my pantry right now. And walnuts.
Hayleilei
September 10, 2014
this is one of the first recipes i made way back when, when food blogging and beans and greens were still new (at least to me). big nostalgia hit for me, this dish.
however, i don't remember the walnuts and nutmeg. next time. (soon).
however, i don't remember the walnuts and nutmeg. next time. (soon).
MattieK
September 10, 2014
I started making something like this in January. But I served it stuffed into roasted sweet potatoes. As in: the healthiest, most comforting baked potato you'll ever eat. It got me through many, many cold winter nights last year.
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