GIGANTE BEANS RECIPES

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CANNELLINI BEANS RECIPE | ANNE BURRELL | FOOD NETWORK



Cannellini Beans Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Categories     side-dish

Total Time 13 hours 15 minutes

Prep Time 5 minutes

Cook Time 1 hours 10 minutes

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound dried cannellini beans
1 rib celery, broken in 1/2
1 large or two small carrots, peeled and broken in 1/2
1 large onions, skin removed, hairy end left on, cut in 1/2
3 cloves garlic, smashed
1 bundle thyme
2 bay leaves
1 piece slab bacon or prosciutto skin, or a couple slices of bacon
Kosher salt

Steps:

  • Soak the beans overnight in a large bowl filled with water.
  • *Soooooooooooo...if you didn't think yesterday to soak your beans you can do the "quick soak" method. Put the beans in a large pot and cover with at least 2 inches of water. Bring the beans to a boil over medium heat. Turn the heat off and let the pot sit until the water cools down, then proceed as if you had soaked the beans overnight.
  • Strain the beans from the soaking water. Put the beans in a large pot and cover generously with water. Add the onions, carrot, celery, garlic, thyme, bay and slab bacon Bring the pot to a boil over high heat. Reduce heat and simmer until all the beans are soft, about 1 hour. Add more water if it reduces too much. Test the beans for doneness by doing the 5 bean test. Bite into 5 beans, if they are all soft then they are done. Beans do not all cook at the same rate so the 5 bean test is important.
  • When the beans pass the 5 bean test, remove the pot from the heat. Season the water generously with salt and let sit for 15 minutes. If using the beans right away, go ahead. If not using the beans right away, store them covered, in the refrigerator in their liquid.
  • Beans, beans the musical fruit...

GIGANTES RECIPE | BOBBY FLAY | FOOD NETWORK



Gigantes Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Categories     side-dish

Total Time 4 hours 5 minutes

Prep Time 5 minutes

Cook Time 3 hours 50 minutes

Yield 4-6 servings

Number Of Ingredients 10

1 pound gigantes (or big lima beans), soaked for 12 hours, drained
1/4 cup Greek olive oil
1 large Spanish onion, finely chopped
3 cloves garlic, minced
1 (15-ounce) can chopped plum tomatoes plus their liquid
2 cups water
2 tablespoons honey
1/4 teaspoon ground cloves
Salt and freshly ground black pepper
3 tablespoons chopped fresh parsley leaves

Steps:

  • Add the beans to a pot with enough cold water to cover well. Bring to a boil, lower the heat, cover, and simmer until just soft throughout but not quite cooked, approximately 50 to 80 minutes, depending on the beans. Drain and set aside.
  • Preheat the oven to 325 degrees F.
  • Heat olive oil over medium heat in a Dutch oven. Add onion and cook until soft. Add the garlic and cook for 30 seconds. Add tomatoes and their liquid, 2 cups water, honey, cloves, salt, and pepper and boil gently for 20 to 30 minutes or until it begins to thicken. Stir in the parsley and remove from heat.
  • Place the beans in an oven-proof dish, pour tomato mixture on top, stir and spread mixture out evenly. Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top. Remove from the oven and let sit for 10 minutes before serving. Serve hot or at room temperature.

Nutrition Facts : Calories 380 calorie, FatContent 10 grams, SaturatedFatContent 1 grams, CholesterolContent 0 milligrams, SodiumContent 187 milligrams, CarbohydrateContent 58 grams, FiberContent 17 grams, ProteinContent 17 grams, SugarContent 14 grams

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