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Prep Time: 35 Minutes Cook Time: 865 Minutes |
Ready In: 900 Minutes Servings: 12 |
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These large white beans (gigantes means giant in Greek) are a classic ingredient in Greek cooking. Timing note: The beans need to soak overnight, so plan accordingly. Ingredients:
1 pound dried gigante beans, dried lima beans, or dried great northern beans |
1/4 cup olive oil |
3 cups chopped onions (about 2 medium) |
3 garlic cloves, minced |
8 cups (or more) low-salt chicken broth |
1 28-ounce can whole plum tomatoes in juice (preferably san marzano), tomatoes chopped, juice reserved |
1/4 cup red wine vinegar |
1/4 cup ouzo (greek anise-flavored liqueur) |
1 tablespoon dried oregano (preferably greek) |
1 teaspoon dried crushed red pepper |
1 cup chopped fresh dill |
Directions:
1. Place beans in large bowl. Pour enough water over to cover beans by 3 inches; let soak overnight. Drain beans; set aside.
2. 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, 8 cups 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.
3. Stir chopped fresh dill into beans. Serve with octopus .
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