Guardian’s Ultimate Gigantes Recipe: A Greek Classic With A Modern Twist

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Classic Gigantes Recipe

– Ingredients:
– 1 cup dried gigantes beans
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can diced tomatoes
– 1 tsp dried oregano
– Salt and pepper to taste
– Steps:
1. Soak gigantes beans in water overnight.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant.
3. Add diced tomatoes, oregano, salt, and pepper. Stir well.
4. Drain soaked gigantes beans and add to the pot. Cover with water and bring to a boil.
5. Reduce heat and simmer for 1-2 hours, until beans are tender.
6. Serve hot with a sprinkle of fresh parsley.

Gigantes Stuffed Peppers

– Ingredients:
– 4 bell peppers
– 1 cup cooked gigantes beans
– 1 cup cooked quinoa
– 1/2 cup feta cheese, crumbled
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Steps:
1. Preheat oven to 375°F.
2. Cut the tops off bell peppers and remove seeds.
3. In a bowl, mix gigantes beans, quinoa, feta cheese, parsley, salt, and pepper.
4. Stuff each bell pepper with the bean mixture.
5. Place stuffed peppers in a baking dish and bake for 25-30 minutes, until peppers are tender.
6. Serve hot with a drizzle of balsamic glaze.

Gigantes and Spinach Pie

The Guardian Feast - Issue No
The Guardian Feast – Issue No

– Ingredients:
– 1 package puff pastry
– 1 cup cooked gigantes beans
– 1 cup cooked spinach
– 1/2 cup crumbled goat cheese
– 1/4 cup chopped sun-dried tomatoes
– Salt and pepper to taste
– Steps:
1. Preheat oven to 400°F.
2. Roll out puff pastry and cut into squares.
3. In a bowl, mix gigantes beans, spinach, goat cheese, sun-dried tomatoes, salt, and pepper.
4. Place a spoonful of the bean mixture onto each puff pastry square.
5. Fold the pastry over the filling to create a triangle shape.
6. Bake for 15-20 minutes, until pastry is golden brown.
7. Serve warm as a delicious appetizer or main dish.