GIGANTE BEANS {martha stewart}

By grinder

You'll find gigante beans in Mediterranean stores or at specialty food markets. If they aren't available, substitute a white bean such as Great Northern or flageolets. Beans are a good source of fiber and protein.

Per serving: 182 calories/4g protein/14g fat/12g carb
4g fiber.

Ingredients

• 3/4 cup dried gigante beans
• 2 bay leaves
• Coarse salt and ground pepper
• 1 large stalk celery, 1/4” dice
• 1 small onion, 1/4” dice {3/4 c.}
• 1 large carrot, peel, 1/4” dice {3/4 c.}
• 1/2 cup extra-virgin olive oil
• 1 large garlic clove, chopped
• 3/4 teaspoon anise seed
• 3/4 cup parsley, chopped
• 1.5 teaspoon grated lemon zest, {1 lemon}
• 1.5 teaspoon chopped fresh thyme
• 1/2 teaspoon red pepper flakes

Details

Servings 8

Preparation

Step 1

Using a strainer, rinse beans. Place rinsed beans in a medium bowl, cover with water and soak overnight.

Drain beans and rinse; put beans in a medium pot and cover with 6" of water. Add bay leaves and bring to a boil, skimming any foam that rises to the surface. Reduce heat to low and simmer 1½-2 hours or until beans are tender. Season with salt and cook an additional 5 minutes. Drain beans and discard bay leaves.

Meanwhile, heat oil in a large skillet over med-heat. Add onion, carrot and celery, season with salt and pepper and stir frequently until vegetables are tender, about 10 minutes. Add garlic, anise seed, red pepper flakes and lemon zest and cook 1 minute. Add beans and thyme to vegetables and cook 10 minutes. Taste and adjust seasoning if necessary. Cool. Toss with parsley just before serving.