Gigante Beans with Bacon

Gigante Beans with Bacon

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!

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Ingredients
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

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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.

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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.

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Cook, stirring occasionally, until the bacon renders and begins to color,

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Then add the chili and garlic, and stir to combine.

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When the garlic begins to sizzle and the aroma is pronounced, add the other vegetables.

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Cook, stirring occasionally, until the onions begin to become translucent.

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Then drain the soaked beans, and add to the pot along with the chicken broth and salt.

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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.

Bon appetit!