There are certain flavors that remind you of home, this is one of them. Gigantes were a staple on my yiayia's kitchen table. She liked to serve them on the side of breaded veal cutlets. For this recipe I consulted the guru, my aunt Kiki. I love this dish because it is...
Hearty
Creamy
Full of Protein
Savory
Ingredients
2 cans of butterball beans*
2 medium onions, chopped
2 medium carrots, 1/4" slices
2 stalks of celery, 1/4" slices
1 small can crushed tomatoes
1 teaspoon of tomato paste
1 serrano Pepper, deseeded and chopped
1 bell pepper, deseeded and chopped
1/2 cup extra virgin olive oil
1-2 garlic cloves, chopped
1/2 bunch chopped parsley
1/4 teaspoon dried oregano**
1/4 teaspoon sugar (or less)
1/4 teaspoon baking soda (or less)***
2 oz Metaxa, or cognac
Salt (to taste)
Pepper (to taste)
*Quick soak method if you only have dry beans: Place the beans in a pot, cover with cold water, bring to a boil for 2 minutes, extinguish heat and let rest for 1 hour. Drain before use. Frozen beans can be used directly without thawing.
**Always crush between your fingers when cooking with oregano to release the oil!
***For people with heartburn, baking soda reduces the acid
-For this recipe, you can substitute carrots, celery, and onion (mirepoix) with a can of Del Monte carrots, celery, and onion
Directions
1. Sauté onion, carrots, celery, garlic with olive oil in an oven safe pan or dutch oven until vegetables soften
2. Stir in remaining ingredients and place in oven on 350 for 45 minutes -1 hour
Optional garnish: crumbled feta or gorgonzola cheese!