"Gigantes translates as 'giant beans'," explains Kathy Tsaples. "Satisfying and healthy, they can be eaten immediately with crusty bread, olives and cheese, or left for a day to allow the flavours to be absorbed. It's a favourite dish during Lent, but enjoyable year round."
Note I try wherever possible to buy Australian beans. Look for unblemished white ones. If they have a tinge of yellow, they're stale. In the event that you can't find the dried variety, feel free to use canned lima beans. The recipe will be the same except that you don't have to bring the beans to a boil. Approximately five cans will give you the same quantity. This recipe is from Sweet Greek: Simple Food & Sumptuous Feasts ($39.95), published by Melbourne Books, and has been edited.
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