Gigantes Recipe

Soak the beans

Rinse the dried gigantes and remove any debris. Place the beans in a large bowl, cover with cold water (about 4 cups, ensuring beans are submerged by at least 2 inches) and soak 8–12 hours or overnight. For a quicker option, use a hot-soak: cover with boiling water and let sit 1 hour.

Cook the beans

Drain and rinse the soaked beans. Put them in a large pot and add about 4 cups fresh water, the bay leaves, and 1/2 teaspoon kosher salt. Bring to a gentle boil, then reduce heat and simmer, uncovered, until beans are tender but not falling apart, 40–60 minutes (time varies by age and size). Skim any foam during the first 10 minutes. Add more water if necessary to keep beans just covered.

When beans are very close to tender (after ~35–50 minutes), reserve 1 cup of the cooking liquid and drain the rest. Discard bay leaves. Taste and add remaining 1 tsp kosher salt toward the end of cooking if beans still need seasoning.

Build the sofrito

While the beans cook, heat 1/2 cup extra-virgin olive oil in a wide, heavy skillet or Dutch oven over medium heat. Add the diced onion, carrot, and celery with a pinch of salt. Sauté gently until vegetables are very soft and translucent, about 10–12 minutes; do not brown.

Add the minced garlic and cook 30–60 seconds until fragrant. Stir in the tomato paste and cook 1–2 minutes, stirring, until the paste darkens slightly. Add the crushed tomatoes and the optional 1/2 teaspoon sugar, stir to combine, and bring to a gentle simmer. Cook the sofrito 8–12 minutes, stirring occasionally, until it thickens and the raw tomato smell mellows.

Add the tender drained beans to the sofrito along with about 3/4 cup of the reserved bean cooking liquid (add more if you prefer a looser sauce). Stir gently to combine so as not to break the beans. Add the dried oregano, freshly ground black pepper, and red pepper flakes if using.

Reduce heat to low, cover partially, and simmer gently for 20–25 minutes to let flavors meld and the sauce thicken. If the mixture becomes too dry, add more reserved bean liquid or water 2–4 tablespoons at a time. Taste and adjust salt as needed.

Stir in the chopped fresh parsley, lemon juice, and 1 tablespoon extra-virgin olive oil. Let the dish rest off the heat 5–10 minutes so flavors settle.

Transfer to a serving bowl and sprinkle with the optional chopped dill/parsley, crumbled feta, and an extra drizzle of olive oil. Serve warm or at room temperature with crusty bread or as part of a meze spread.