Have you ever used gigante beans? I was looking through some Italian cookbooks and found reference to this very large white bean. So, like Jack, I became curious about what was growing on this particular beanstalk. When the bag arrived the size was truly gigantic when compared with cannelleni beans.
So I covered these beauties in water overnight. The next day I drained them and put the beans in my slow cooker. I covered the beans with chicken stock cooked with them with an onion a couple of bay leaves for about 4 hours or until tender. I didn’t season the beans very much because my intention was to use the beans for a couple of different meals.
The bean bake that follows I used as I side dish to chicken for dinner but if you add a protein, such as roasted shrimp or sautéed sausage, it would make a fine dinner.
- 1/2 lb cooked gigantic beans
- 1 cup sautéed diced onions and carrots
- 1 12 ounce jar of Delallo mild peppers and sauce
- 1/4 cup of seasoned panko
- 1/4 cup of parmesan cheese
- sautée the diced onions and carrots
- in a small casserole dish combine the beans, peppers, and the carrots and onion
- top with a combination of panko and parmesan cheese
- bake at 350 for approximately 30 minutes
I hope you enjoy this recipe. I think it is sure to please all the giants and little Jacks who live in your home.
I purchased these beans by mail order from a company in California called Rancho Gordo, http://www.ranchogordo.com. I receive their newsletter which is very well written and full of ideas on how to prepare the beans they grow. On Friday I was reading the newsletter and the postscript touched my heart and has now made me a very loyal customer. I would like to share it with you.