GIGANTES- Large white Beans/ Elephant Beans – ONLY 4 ingredients
Largely popular in Greece with a light tomato sauce, this dish is not something that comes to mind when we think about Greek food right..? GIGANTES also known as elephant beans(it looks like elephant ears)are quite popular there. I can say, that it is much flavorful than I thought it would be. They adapt to their cooking environment very easily, are so meaty and very hearty for the non meat eater, perfect for vegans. I had these beans at a restaurant Kokari in the bay and wanted to reproduce it for a while now, but of course you add your touch. How many of you, go to some restaurants, have something tasty or unique and have an urge to cook that up at home? I do it all the time, I take it as a challenge in which I succeed at times and sometimes not. It’s always worth a shot.
The beans sat for a while in my cupboard, because I like instantaneous food and I didn’t expect it to be this good and easy. This one takes a bit of time just because you have to soak it overnight and cook it for 40 minutes. But after that it’s 5 minutes of mixing things together. The simplest of ingredients, but I will guarantee, you will be amazed. It serves as a side to pasta, french bread, anything you can think off or just a snack.
GIGANTES/ Large White Beans sauteed in a light sauce
Gigantes- 1 cup soaked in cold water overnight
1 onion – finely chopped
1 tomato- peeled and finely chopped
Vegetable stock to cook the gigantes
Olive oil(or truffle oil) – 2tsp
1 tbsp Pepper(coarsely crushed)
1 tbsp Salt(for cooking beans)+ 1/4 tsp for sauteing onions(or according to taste)
1. In a large pot add 1 whole box of vegetable stock( if you don’t have it, it’s totally ok) or plain water with 1 tbsp salt and cook for around 30-40 minutes.(do not over cook it)
2. In a pan on medium heat add olive oil or truffle oil( I used it and loved it), add chopped onions and fry till they are translucent. Then add the tomato and fry it till it a bit dry. Add salt and pepper.
3. Add the Gigantes and mix it through and garnish with either coriander or parsley.