Gigantes

The smell of beans cooking in the kitchen brings a smile to my face. It’s like a warm hug from my father.

INGREDIENTS:

• 1 lb gigantes (large lima beans)

• 2 large carrots, chopped into large rounds

• 4 celery sticks, largely chopped 

• 1 large onion, chopped

• Hot red pepper, fresh or flaked
  *Optional, I love the added flavor 

• 3 large tomatoes blended or 3 cups tomato sauce 

• 1 tbsp tomato paste 

• 1 tbsp light brown sugar 

• 1 bunch fresh flat leaf parsley, stemmed and finely chopped

METHOD:

• Soak beans overnight

• Preheat oven to 400°

• Boil beans for 45 minutes until they are parboiled or heat in a pressure cooker

• Drain beans into large colander and save liquid

• Pour ½ cup GEVOO into a large pot

• Sauté onions, celery, carrots with salt and pepper until tender

• Add tomato, tomato paste, brown sugar and cooked beans (add optional red pepper) Let all the flavors come to a soft boil for about ten minutes

• Transfer to an aluminum pan and add enough water from the cooked beans until beans are almost covered. Add salt and pepper.

• Cook for one hour in the oven. About halfway through, gently shift the beans around the make sure they are cooking evenly (if beans look dry at any point, add additional liquid from cooked beans)

• Transfer beans gently to serving bowl, lightly mixing (they will be warm and fragile) and top with a drizzle of oil and fresh flat leaf parsley.