Gigante Beans Recipe

Inspired by Feast

Time2h

Serves4

with sautéed Lacinato kale and crispy shallots.

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Ingredients

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Main Ingredients

2 cups Gigante beans

4 cups Lacinato kale

2 medium Shallots

4 tablespoons olive oil

2 cloves Garlic

2 cups Vegetable broth

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 teaspoon Red pepper flakes

2 tablespoons ReaLemon lemon juice

Method

Cooking Instructions

Prepare the Beans

Soak the gigante beans overnight in water. Drain and rinse them before cooking.

Cook the Beans

In a large pot, combine the soaked beans and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 1 hour or until the beans are tender. Add salt and pepper to taste.

Sauté the Kale

In a separate pan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and cook until fragrant. Add the Lacinato kale and sauté for about 5-7 minutes until wilted. Season with salt, black pepper, and red pepper flakes.

Crispy Shallots

In another pan, heat the remaining 2 tablespoons of olive oil. Thinly slice the shallots and add them to the hot oil. Cook until golden brown and crispy, about 5-6 minutes. Remove and drain on paper towels.

Combine and Serve

Once the beans are cooked, drain any excess broth if necessary. Toss the beans with the sautéed kale and lemon juice. Top with the crispy shallots before serving.