Stewed Gigante Beans Recipe
Stewed Gigante Beans with preserved lemon, charred cabbage, leeks. (Vegan and Gluten Free)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beans & Broth
Aromatics & Preserved Lemon
Vegetables — Charred Cabbage & Finish
Method
Beans & Broth
- 1
Soak the beans
Rinse 2 cups dried gigante beans and place in a large bowl. Cover with 6 cups cold water and let soak at least 8 hours or overnight. Drain and rinse before cooking.
- 2
Simmer the beans
In a large heavy-bottomed pot, heat 2 tablespoons olive oil over medium heat. Add drained beans, 6 cups vegetable stock, 2 bay leaves, 1 tsp dried oregano, and bring to a gentle boil. Reduce heat to low, partially cover, and simmer until beans are tender but not falling apart, 60–90 minutes depending on age of beans. Check every 20 minutes, adding extra hot water or stock (up to 1 cup) if needed to keep beans just covered.
- 3
Season the beans
When beans are tender, remove bay leaves. Season with 2 tsp salt and 1 tsp freshly ground black pepper. Keep beans warm on the lowest heat while you prepare the aromatics and cabbage. If the broth is thin, increase heat to medium and reduce 8–12 minutes until slightly creamy; if too thick, add up to 1/2 cup hot stock.
Aromatics & Preserved Lemon
- 4
- 5
Add garlic and preserved lemon
Add 4 minced garlic cloves and the finely chopped preserved lemon rind to the leeks and shallot. Cook 1–2 minutes until fragrant, taking care not to burn the garlic. Stir in 1 teaspoon lemon zest. Remove from heat.
- 6
Vegetables — Charred Cabbage & Finish
- 7
Char the cabbage
Core the cabbage and cut it into 8 wedges, keeping wedges intact. Heat a large cast-iron skillet or grill pan over high heat until very hot. Brush both sides of each wedge lightly with oil (use extra virgin olive oil) and season with a pinch of salt. Place wedges cut side down and char without moving until deep brown to black marks form, 3–4 minutes. Flip and char the other side 2–3 minutes. Remove and let rest 2 minutes, then chop or shred into large bite-sized pieces.
- 8
Spice and combine
Toss the chopped charred cabbage with 1 tsp smoked paprika, 1 tsp red pepper flakes (use less if you prefer mild), and the 1 cup chopped fresh parsley. Add 1 tablespoon fresh lemon juice and 2 teaspoons extra virgin olive oil, toss to coat.
- 9
Finish and serve
Spoon the stewed gigante beans into a shallow serving bowl. Arrange spoonfuls of charred cabbage on top or to the side. Garnish with 1/4 cup chopped parsley. Drizzle an optional 1 teaspoon extra virgin olive oil over the beans, and serve with lemon wedges on the side.