Sumac and oregano gigante beans recipe

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Canned gigante beans are usually found in the legume aisle, imported from Italy, or already macerated at the serve-yourself olive bar in most grocery stores, but soaking and cooking them yourself is simple and allows you to have these beans on hand at any moment. The beans are protein and fiber-rich, with a host of antioxidants coming from the sumac and immunity-boosting, antimicrobial oregano to round out this very simple recipe.

  • Yield: 4 Servings


  • 2 cups (400 g) dried gigante beans
  • 1 tablespoon extra virgin olive oil
  • 1 shallot, sliced thinly
  • 1 garlic clove, minced
  • ¼ teaspoon Himalayan pink salt
  • 1 teaspoon sumac
  • 1 heaping tablespoon fresh oregano leaves, roughly chopped
  • 2 tablespoons red wine vinegar
How to Make It
  1. Place the gigante beans in 10 cups (2.4 L) fresh water and bring to a boil, immediately turn off the heat, and let soak for 1 hour.
  2. Drain the beans, place in a large, lidded pot, and cover with fresh water. Bring to a boil and cook, covered, for about 50 minutes to cook thoroughly.
  3. Allow the beans to sit, covered, in their cooking liquid until ready to use, then drain 2 cups (340 g) of the cooked beans and rinse with cool water. Refrigerate any remaining beans in their cooking liquid.
  4. Heat the olive oil in a large sauté pan over medium heat, add the shallot and garlic, and sauté until translucent, 5 minutes.
  5. Increase the heat to medium-high and add the gigante beans. Sauté to caramelize slightly, then add the salt, sumac, and chopped oregano to the pan. Toss to heat through.
  6. Turn off the heat and add the vinegar. Serve immediately.

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