Gigante Beans

Ingredients for Gigante Beans

• 450g dried gigante beans, dried lima beans, or dried Great Northern beans

• 60ml de azeite de oliva

• 725ml chopped onions (about 2 medium)

• 3 dentes de alho, picados

• 1925ml (or more) low-salt chicken broth

• 1 800g can whole plum tomatoes in juice (preferably San Marzano), tomatoes chopped, juice reserved

• 60ml de vinagre de vinho tinto

• 60ml ouzo (Greek anise-flavoured liqueur)

• 1 tablespoon dried oregano (preferably Greek)

• 1 colher de chá de pimenta vermelha seca triturada

• 1 cup chopped fresh dill

• Ingredient info: Dried gigante beans are large cream-coloured beans from the mediterranean. They're available at some specialty foods stores and online at titanfood.com. Ouzo is available at some liquor stores.

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, 1925ml 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 .

Aviso Legal

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