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Recipe by:
Laura Pensiero
Courtesy of Sustainable Table ® Description:
At Gigi Trattoria we use gigantes, beans as big as your thumb, for our popular side dish, Fiaschetto, which we cook with fresh herbs and olive oil. Look for gigantes in Italian or Mediterranean gourmet markets. Substitute large dried lima beans if you can’t find gigantes. Ingredients:
1 pound dried gigantes beans or dried large lima beans (about 2 ½ cups)
3 tablespoons olive oil
2 strips bacon, chopped
1 large onion, chopped
1 cup chopped celery
1 cup diced green bell peppers
2 garlic cloves, minced
2 teaspoons dried oregano
1 ½ cups tomato sauce (homemade or store bought)
⅓ cup ketchup
¼ cup maple syrup
3 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
½ teaspoon smoked paprika
Kosher salt and freshly ground black pepper Special Equipment:
Dutch oven with lid
Nonstick skillet
3-quart casserole Directions:
Sort and wash beans; place in a large Dutch oven with lid. Cover by 2- inches with water above beans; cover and let stand 8 hours or overnight. Drain beans. Cover, again by 2 inches with water above beans, and bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender but not falling apart. Drain beans.
Preheat oven to 325°.
While beans cook, heat oil in a large nonstick skillet over medium heat until hot. Add bacon, onion, celery, peppers, and garlic; cook 10 minutes, stirring occasionally. Stir in oregano, tomato sauce and ketchup; simmer 10 minutes. Stir in maple syrup, mustard, Worcestershire sauce, paprika and season with salt and pepper. Combine the cooked beans and tomato mixture in a 3-quart casserole lightly rubbed with olive oil. Bake at 325° until bubbling and thickened, 1 hour. Recipe Number 233 added on 2008-06-06
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