Best 3 Gigante Beans Recipes

Gigante beans, also known as elephant beans or butter beans, are large, creamy-white beans with a mild, nutty flavor and a soft, buttery texture. They are a staple ingredient in many Mediterranean and Middle Eastern cuisines and are often used in soups, stews, salads, and dips. Their high protein and fiber content make them a nutritious and satisfying addition to any meal. This article offers a collection of delicious recipes that showcase the versatility of gigante beans, from classic dishes like Gigantes Plaki (Greek-Style Baked Gigante Beans) and Fasolada (Greek Bean Soup) to creative and modern takes like Gigante Bean and Roasted Red Pepper Salad and Gigante Bean Burgers. Whether you're looking for a hearty main course, a flavorful side dish, or a healthy snack, these recipes have something for everyone. So, get ready to explore the culinary delights of gigante beans and enjoy their unique flavor and texture in a variety of mouthwatering dishes.

Here are our top 3 tried and tested recipes!

GIGANTE BEANS

Gigante Beans image

Provided by Michael Symon

Categories Bean Side Easter Picnic Low Fat Low Cal High Fiber Dinner Low Cholesterol Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 12

Ingredients

1 pound dried gigante beans, dried lima beans, or dried Great Northern beans
1/4 cup olive oil
3 cups chopped onions (about 2 medium)
3 garlic cloves, minced
8 cups (or more) low-salt chicken broth
1 28-ounce can whole plum tomatoes in juice (preferably San Marzano), tomatoes chopped, juice reserved
1/4 cup red wine vinegar
1/4 cup ouzo (Greek anise-flavored liqueur)
1 tablespoon dried oregano (preferably Greek)
1 teaspoon dried crushed red pepper
1 cup chopped fresh dill
Ingredient info: Dried gigante beans are large cream-colored beans from the mediterranean. They're available at some specialty foods stores and online at titanfood.com. Ouzo is available at some liquor stores.

Steps:

Place beans in large bowl. Pour enough water over to cover beans by 3 inches; let soak overnight. Drain beans; set aside.
Heat olive oil in heavy large pot over medium-high heat. Add chopped onions and garlic and sauté until onions are golden brown, 6 to 7 minutes. Add beans, 8 cups chicken broth, tomatoes with juice, vinegar, ouzo, oregano, and crushed red pepper to pot; bring to boil. Reduce heat, cover, and simmer until beans are tender, adding more broth by cupfuls to keep beans submerged and stirring occasionally, 2 to 3 hours, depending on freshness of beans. If necessary, uncover and cook beans until tomato mixture thickens and liquid is slightly reduced, 10 to 15 minutes. Season beans to taste with salt and freshly ground black pepper. DO AHEAD: beans can be made up to 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm beans before continuing, adding more chicken broth by 1/2 cupfuls if beans are dry.
Stir chopped fresh dill into beans. Serve with octopus .

GIGANTE BEANS

Gigante Beans image

You'll find gigante beans in Mediterranean stores or at specialty food markets. If they aren't available, substitute a white bean such as Great Northern or flageolets. Beans are a good source of fiber and protein.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 2h45m

Number Of Ingredients 13

Ingredients

3/4 cup dried gigante beans
2 bay leaves
Coarse salt and ground pepper
1/2 cup extra-virgin olive oil
1 small onion, cut into 1/4-inch dice (3/4 cup)
1 large carrot, peeled and cut into 1/4-inch dice (3/4 cup)
1 large stalk celery, cut into 1/4-inch dice
1 large garlic clove, chopped
3/4 teaspoon anise seed
1/2 teaspoon red pepper flakes
1 1/2 teaspoons grated lemon zest, (from 1 lemon)
1 1/2 teaspoons chopped fresh thyme
3/4 cup parsley, chopped

Steps:

Using a strainer, rinse beans. Place rinsed beans in a medium bowl, cover with water, and soak overnight.
Drain beans and rinse; put beans in a medium pot and cover with 6 inches of water. Add bay leaves and bring to a boil, skimming any foam that rises to the surface. Reduce heat to low and simmer 1 1/2 to 2 hours or until beans are tender. Season with salt and cook an additional 5 minutes. Drain beans and discard bay leaves.
Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrot, and celery, season with salt and pepper, and stir frequently until vegetables are tender, about 10 minutes. Add garlic, anise seed, red pepper flakes, and lemon zest and cook for 1 minute.
Add beans and thyme to vegetables and cook for 10 minutes. Taste and adjust seasoning if necessary. Cool. Toss with parsley just before serving.

Nutrition Facts : Calories 182 g, Fat 14 g, Fiber 4 g, Protein 4 g

GIGANTE BEANS WITH FETA AND BITTER GREENS

Gigante Beans with Feta and Bitter Greens image

Creamy, hearty gigante beans are substantial enough to serve as a main course. Dandelion greens, most similar to the greens used in Greece, need to be blanched to tenderize their stalks and remove the chewy and bitter qualities. (You can also use blanched Swiss chard or chicory.)

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 12h

Number Of Ingredients 12

Ingredients

2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 cups finely chopped onion
2 garlic cloves, thinly sliced
2 tablespoons tomato paste
8 ounces dried gigante beans, soaked in water overnight
1 pound blanched tomatoes, peeled and finely chopped (1 1/2 cups)
4 1/2 cups water
1 bunch (about 6 ounces) dandelion greens, ends trimmed, cut into 3-inch pieces
1 tablespoon red-wine vinegar
Coarse salt
1/2 cup reduced-fat feta cheese, crumbled (3 ounces)
3 tablespoons coarsely chopped fresh dill

Steps:

Heat 1 tablespoon oil in a medium pot over medium heat. Cook onion until soft, 8 to 10 minutes. Add garlic and tomato paste. Cook until fragrant, 2 to 3 minutes.
Drain beans, and add to pot. Add tomatoes and water. Bring to a boil. Reduce heat, and just barely simmer, partially covered, until beans are tender, about 3 hours.
Meanwhile, prepare an ice-water bath. Bring a medium pot of water to a boil. Blanch dandelion greens until tender and no longer bitter, about 9 minutes. Transfer to ice-water bath using a slotted spoon.
Once beans are tender, add vinegar and 1 teaspoon salt. Drain dandelion greens, and add to pot. Rewarm if needed.
Divide beans among 4 bowls, and top with feta and dill. Drizzle each with 1 teaspoon oil.

Nutrition Facts : Calories 293 g, Cholesterol 6 g, Fat 10 g, Fiber 24 g, Protein 19 g, Sodium 670 g

Tips:

Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.

Use a variety of beans: Don't be afraid to mix and match different types of beans, such as gigante beans, cannellini beans, and kidney beans.

Add flavor with herbs and spices: Bay leaves, garlic, onions, and thyme are all great additions to gigante bean recipes.

Cook the beans until they are tender: This may take some time, but it is worth it to ensure that the beans are fully cooked and flavorful.

Serve the beans with a variety of sides: Rice, pasta, or bread are all great options.

Conclusion:

Gigante beans are a delicious and versatile ingredient that can be used in a variety of dishes. With their creamy texture and nutty flavor, they are a great addition to soups, stews, salads, and more. So next time you're looking for a healthy and satisfying meal, give gigante beans a try!