Gigante Beans Recipes

Steps:

• Soak the beans in water overnight.
• Soooooooooooo...if you didn't think yesterday to soak your beans you can do the "quick soak" method, which is to put your beans in a pot covered by at least 2 inches of water. Bring the water to a boil, turn the heat off and let the pot sit until the water cools down naturally and then pick up the process 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 leaves and bacon skin. Bring the water to a boil over medium heat. Reduce the heat and simmer the beans 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 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 are cooked, remove the pot from the heat. Season the water generously with salt and let sit for 15 minutes. Transfer the beans to a serving bowl and serve. If not using the beans right away, store them in the refrigerator in their liquid.
• Beans, beans the musical fruit...

Steps:

• Place the lima beans in a large saucepan. Pour enough water to fill to 2 inches above top of the beans. Allow to soak overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Place the saucepan over medium heat; bring to a boil; reduce heat to medium-low and simmer 20 minutes; drain. Pour the beans into a 9 x 13 baking dish. Add the tomatoes, olive oil, garlic, salt, and dill; stir.
• Bake in preheated oven for 1 1/2 to 2 hours, stirring occasionally and adding water if the mixture appears dry.

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.

Steps:

• Preheat oven to 450 degrees F.
• In a small oven safe dish or casserole, combine beans with tomato sauce, parsley, and oregano, crushing the oregano in your palm before you sprinkle it into the beans. Drizzle beans with a touch of extra-virgin oil and season with salt and pepper, to taste. Combine ingredients with a final toss.
• Place in oven and bake 12 minutes or until sauce is bubbling and beans are heated through.

Steps:

• Make the sauce: In a large, dry skillet over medium heat, toast the cumin seeds until fragrant. Transfer to a mortar and pestle and crush lightly.
• Return skillet to medium-high heat. Add 1 tablespoon oil. Stir in onion and bell pepper; cook until vegetables are translucent but not tender, about 5 minutes. Stir in harissa, tomatoes (break up with a wooden spoon), vinegar, sugar, 1/4 teaspoon salt and the toasted cumin. Simmer over medium heat for 5 minutes. Taste and adjust seasonings, if necessary. (Sauce can be made up to 5 days ahead and stored in the refrigerator.)
• Prepare the eggs and beans: Combine beans and 1/4 cup olive oil in a medium skillet over medium-low heat. Stir in a few tablespoons of reserved bean liquid. Cook gently until warmed through. Add salt to taste. If necessary, warm harissa sauce over medium heat.
• Place a large nonstick skillet over low heat. Add 1/4 cup olive oil. Crack in eggs; use spatula to push the whites back into shape. Cook gently, without moving, until yolks are warm but not set, 5 to 7 minutes. Sprinkle lightly with salt.
• Spread 2 tablespoons crème fraîche onto the center of four serving plates, then some warm harissa sauce. Top each with a slice of toast and drizzle with olive oil, then more harissa. Spoon beans over toast. Sprinkle with cilantro leaves, small sprigs and a light squeeze of lemon juice. Place two eggs on top of each helping of beans. Shave mojama generously over each plate or top with prosciutto, sliced into ribbons.

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.