Gigantes “Fosolada” Greek Beans

Sort and wash beans, place 3 cups of the washed gigantes beans in a large bowl and cover with water, allowing beans to soak overnight for about 12 hours.

After soaking, remove all floating beans and discard. Drain and rinse well, place in a large pot and cover with water, about 2 inches above beans, and bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender. Drain beans.

Preheat oven to 325°F. While beans cook on the stove top, heat oil in a large nonstick skillet over medium heat. Add onion, celery, carrot, and garlic, cook 10 minutes, stirring occasionally. Stir in oregano and tomatoes, simmer 10 minutes. Stir in parsley, salt, and pepper. Combine the cooked beans and tomato mixture in a 3-quart casserole and bake at 325°F for 1 hour.

These are nutritious and super good for you. Serve them as a main dish with bread, as a “meze” or side dish with roasted lamb. Whichever way you decide to serve these gigantes up, be sure to make plenty – it’s easy to get carried away eating straight from the pan until every “little – big” morsel has disappeared.