If you happened to get some of the Fresh-cut Grass 2014 gignate beans in your Christmas basket, then you might be happy to see this recipe. The portion of beans may look skimpy at only 6 oz. in the package, but they will produce almost four cups of cooked beans!
6 oz.dried gigante beans
water to cover by 3″
1 oz. extra-virgin olive oil
2 oz. bacon, medium dice
1/2 oz. garlic, sliced thinly
1 dried chili (I use dried cayenne chilies. You can use as little or much as you like for heat)
4 oz. yellow onion, medium dice
2 oz. carrot, peeled, medium dice
2 oz. celery, medium dice
1-1/2 c. chicken broth (or use water, but add another slice of bacon for flavor)
1/2 t. salt
Rinse the beans under cold water to remove any chaff, then transfer to a bowl and cover with water by at least 2″. Allow to soak overnight at room temperature. They should more than double in volume as above.
Prepare the remaining ingredients as indicated, then heat the olive oil in a suitable pot over high heat. When the oil shimmers, add the bacon and reduce the heat to medium.
Cook, stirring occasionally, until the bacon renders and begins to color,
Then add the chili and garlic, and stir to combine.
When the garlic begins to sizzle and the aroma is pronounced, add the other vegetables.
Cook, stirring occasionally, until the onions begin to become translucent.
Then drain the soaked beans, and add to the pot along with the chicken broth and salt.
Bring to a boil, then reduce to a very slow simmer, a couple of bubbles every few seconds. Cover and cook until the beans are tender, about one hour at a very low simmer.
Remove from the heat, remove the pieces of chili pod, and correct seasoning to taste. To night I will be serving the beans with braised baby octopus and lacinato kale.