Gigantes


You can't go wrong with these. Try them for an appetizer, as part of a composed salad, or for a potluck.  You'll want good, crusty bread nearby . . . to soak up the loveliness.

Gigantes
Start with about 1 1/2 cups dried large white lima beans.  Soak them for a few hours in cold water, then simmer just until tender.  Cool to room temperature or refrigerate until ready to use.

To assemble:  Place the beans in a heat-proof bowl and add sea salt to your liking.  Next, combine the following ingredients in a small saucepan and bring to a boil. 

1/3 to 1/2 cup good quality olive oil
one small shallot, finely chopped
one clove of garlic, finely chopped
large pinch of red pepper flakes
ground black pepper

chopped Italian parsley (fresh or frozen), coarsely chopped

Boil for about 30 seconds to a minute, but don't let the garlic and shallot brown.  Immediately pour the oil and herbs over the beans.  Jiggle them around to get everything mixed.  Let them cool to room temperature, jiggling periodically to redistribute marinade.  Serve with crusty bread.  

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