Super Taster: Greek Gigante Beans with Tomatoes & Pasta

Gigante Beans & Orrechiette

I have to start out this post by saying that my husband is a super taster. I am somewhat envious because he can detect subtle flavors in foods that I can’t. As a cook and a lover of food, the sense of smell and taste play a significant role when preparing and enjoying food. Anyway, Bruce and I took his Mom out to lunch a few weekends ago. I had it all scoped out to go to a Chinese restaurant in a cute little Main Street town in New Jersey. I checked out their website the day before and was excited about their extensive menu. There was something for everyone! When we showed up for lunch, the restaurant was closed and looked like it had gone out of business. We decided to take a stroll down the block to see if there was another place to eat. Pizza, coffee house, Mexican, more pizza, Thai food, another coffee house, Irish pub. On one corner was an unassuming Greek restaurant. We took a quick look at the menu and decided to give it a try. What I love about the Greek restaurants I’ve been in is the white and blue decor that makes you feel like you’re in the Mediterranean. It’s both invigorating and serene at the same time. I ordered a dish that was made with gigante beans, tomatoes and pasta. It was aromatically seasoned and absolutely delicious. I gave Bruce a taste and he mentioned that he detected some tarragon in the dish. I thought it might have some marjoram. I didn’t think that tarragon was an herb that’s commonly used in Greek cuisine, so I asked the waiter how the dish was seasoned. He said that that they use oregano and dill in this particular dish. Before I left the restaurant I was determined to make this recipe at home. I consulted a few recipes on the internet and one of them added ouzo to the sauce. Ouzo is an anise-flavored liqueur that’s made in Greece. The taste of tarragon reminds me of licorice. I’m sure that what Bruce thought was tarragon was, in fact, a splash of ouzo. The recipes I used as reference had these ingredients in common: gigante beans, tomatoes, onions, garlic and herbs. Since gigante beans are grown in Mediterranean countries I used large lima beans because they are easy to find in the US. As I mentioned, one of the recipes I found uses ouzo, but I opted to use anise seed. Many of the recipes called for chicken broth, so I used water “souped up” with one teaspoon of Better Than Boullion’s No Chicken soup base. The dish I had at the restaurant was made with “quartini” pasta, which means “little squares”. Since these are hard to find I used orrechiette (“little ears”) instead. I love, love, love this dish! The beans and pasta make for one substantial meal, yet the light sauce and delicate flavors make you want to come back for more. I went ahead and ordered authentic gigante beans and tried using crushed instead of diced tomatoes on my second attempt at this recipe. While the gigante beans tasted great, the crushed tomatoes made the dish too much like a heavy tomato sauce. If you do use gigante beans, you will need to increase the cooking time to about two to three hours. Whether you use lima or gigante beans, one taste and you’ll want to shout “Opa!” Thanks for being Vegi-curious.

Gigante Beans with Tomatoes and Pasta

8 oz. dried gigante beans or dried lima beans

Olive oil (optional)
1 large onion
4 garlic cloves, minced
4 cups (or more) water or vegetable broth (1 teaspoon Better Than Bouillon No Chicken base)
1 28-ounce can diced tomatoes
2 Tablespoons red wine vinegar
½ teaspoon anise seed or 2 Tablespoons ouzo liqueur
1 tablespoon dried oregano
1 teaspoon dried crushed red pepper
½ cup chopped fresh dill

8 oz. dry pasta, cooked according to package directions

Place beans in large bowl. Pour enough water over to cover beans by 3 inches; let soak overnight. Drain beans; set aside.

Heat a small amount of olive oil or water in heavy large pot over medium-high heat. Add chopped onions and garlic and sauté until onions are golden brown, 6 to 7 minutes. Add beans, 4 cups chicken broth, tomatoes, vinegar, anise seed (or ouzo), oregano, and crushed red pepper to pot; bring to boil. Reduce heat, cover, and simmer until beans are tender, adding more broth by cupfuls to keep beans submerged and stirring occasionally,(about one hour for lima beans or 2 to 3 hours for gigante beans) depending on freshness of beans. You will need to keep testing the beans about every 30 minutes and adding more water as needed. When beans are done, uncover and cook until tomato mixture thickens and liquid is slightly reduced. (If you want to serve the beans without pasta, simply reduce the sauce longer.) Season beans to taste with salt and freshly ground black pepper.

Place beans, pasta and dill into large serving bowl and toss gently.

DO AHEAD: beans can be made up to 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm beans before continuing, adding more chicken broth by 1/2 cupfuls if beans are dry.

 

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