Ever since we traveled to Greece for a vacation more than a dozen years ago, Eric has been wanting to try his hand at giant beans. Gigantes (GHEE-ghan-tez) are a classic Greek bean popular in recipes from every part of that country. Not being that much of a bean fan, gigantic or otherwise, I’ve been resistant to the idea. Until now.
Eric’s current favorite cooking show is My Greek Table with Diane Kochiles. It airs on PBS stations. Often, after watching an episode, Eric will find a recipe from the show on the internet, and we’ll try it out. Recently, a giant bean recipe was demonstrated on the show. Since I tend to like recipes with tomatoes, spinach, and feta in them and the recipe Eric was interested in contained all three, I agreed to (finally) try a giant bean recipe.
This particular recipe was inspired by the cooking traditions of Messinia, a southwest region of Greece. In this region, beans and greens are often cooked together with, of course, a generous amount of local extra virgin olive oil added in. While I am still not a fan of most bean dishes, Eric really enjoyed this one!
Giant Beans with Spinach & Feta
Messinia Giant Beans with Spinach & Feta (adapted from dianekochilas.com) Total Time Required: at least 3 -1/2 hours + at least 8 hours soaking time, Cook Time: 3 hours, Prep Time: 10 minutes, Makes: 6 servings
Ingredients:
- 8 ounces dried Greek giant beans picked over, rinsed, soaked overnight, then drained
- 2 pounds fresh spinach trimmed, chopped, washed well
- salt & pepper
- 10 tablespoons extra-virgin olive oil, divided
- 1 medium leek, white and tender green parts, coarsely chopped and washed well
- 2 large onions coarsely chopped
- 1/2 cup snipped fresh dill
- 1/2 cup chopped fresh flat-leaf parsley
- 1-1/2 cups (6 ounces) crumbled Greek feta cheese
- 14.5 ounce can crushed tomatoes
- 1/3 cup coarse dry bread crumbs
- pita bread for serving
Soak the dried beans for at least 8 hours.
Directions:
Put the soaked and drained beans in a large pot with enough water to cover them by 3 inches. Bring the beans to a boil. Reduce the heat to medium-low and simmer the beans until they are al dente, about 1 hour.
Cook the beans in water for 1 hour.
Meanwhile, put the spinach in a large colander and sprinkle lightly with salt. With the palm of one hand, rub the spinach against the holes of the colander, in a kneading motion, so that the greens exude liquid. After kneading for 10 minutes, put a plate over the greens and a weight on top of the plate and leave it to drain for 1 hour.
Salt the fresh spinach, knead it to exude liquid, then allow it to drain.
Heat 2 tablespoons of olive oil in a frying pan over medium heat and cook the leek and onions, stirring, until wilted, about 10 minutes. Preheat the oven to 350º F.
Cook the leek and onions.
Combine the drained greens with the cooked leek and onions, the herbs, and 1 cup of the feta in a large bowl. Drain the beans, reserving 4 cups of the cooking liquid and add them to the bowl. Add 1 cup of the tomatoes and toss the mixture to combine. Taste and add salt, if desired, and some pepper.
Combine the drained greens, leek, onions, herbs, some of the feta, the drained beans, and half the tomatoes.
Put the beans & greens mixture in a large Dutch oven and mix in 1/4 cup of olive oil and 2 cups of the bean cooking liquid. Spread the remaining cup of tomatoes over the beans and sprinkle the remaining 1/2 cup of feta over them.
Transfer the beans & greens mixture to a Dutch oven. Top with the remaining tomatoes and feta
Add the bread crumbs on top. Drizzle the remaining 1/4 cup olive oil over the surface.
Add the bread crumbs and olive oil to the top.
Bake, covered, until the beans are very creamy and soft, but not disintegrating, about 1-1/2 hours. Test for bean doneness by tasting a bean to judge its tenderness. Add more liquid to the pan during cooking if necessary to keep the beans from drying out. Once the beans are at the desired tenderness, remove the lid and bake for about 30 – 45 minutes more, so that the surface caramelizes and chars slightly.
Bake uncovered to caramelize and char the surface.
Serve the dish hot or at room temperature, accompanied by pita bread.
Spinach, feta, and tomatoes add tons of flavor and character to this bean dish.
This brings back very fond memories from our Greek Christmas vacation! ~Linda
Messinia Giant Beans with Spinach & Feta (adapted from dianekochilas.com) Total Time Required: at least 3 -1/2 hours + at least 8 hours soaking time, Cook Time: 3 hours, Prep Time: 10 minutes, Makes: 6 servings
Ingredients:
- 8 ounces dried Greek giant beans picked over, rinsed, soaked overnight, then drained
- 2 pounds spinach trimmed, chopped, washed well
- salt & pepper
- 10 tablespoons extra-virgin olive oil, divided
- 1 medium leek, white and tender green parts, coarsely chopped and washed well
- 2 large onions coarsely chopped
- 1/2 cup snipped fresh dill
- 1/2 cup chopped fresh flat-leaf parsley
- 1-1/2 cups (6 ounces) crumbled Greek feta cheese
- 14.5 ounce can crushed tomatoes
- 1/3 cup coarse dry bread crumbs
- pita bread for serving
Directions:
Put the soaked and drained beans in a large pot with enough water to cover them by 3 inches. Bring the beans to a boil. Reduce the heat to medium-low and simmer the beans until they are al dente, about 1 hour.
Meanwhile, put the spinach in a large colander and sprinkle lightly with salt. With the palm of one hand, rub the spinach against the holes of the colander, in a kneading motion, so that the greens exude liquid. After kneading for 10 minutes, put a plate over the greens and a weight on top of the plate and leave it to drain for 1 hour.
Heat 2 tablespoons of olive oil in a medium frying pan over medium heat and cook the leek and onions, stirring, until wilted, about 10 minutes. Preheat the oven to 350º F.
Combine the drained greens with the cooked leek and onions, the herbs, and 1 cup of the feta in a large bowl. Drain the beans, reserving 4 cups of the cooking liquid and add them to the bowl. Add 1 cup of the tomatoes and toss the mixture to combine. Taste and add salt, if desired, and some pepper.
Put the beans-and-greens mixture in a large Dutch oven and mix in 1/4 cup of olive oil and 2 cups of the bean cooking liquid. Spread the remaining cup of tomatoes over the beans and sprinkle the remaining 1/2 cup of feta and the bread crumbs on top. Drizzle the remaining 1/4 cup olive oil over the surface and bake, covered, until the beans are very creamy and soft, but not disintegrating, about 1-1/2 hours. Test for bean doneness by tasting a bean to judge its tenderness. Add more liquid to the pan during cooking if necessary to keep the beans from drying out. Once the beans are at the desired tenderness, remove the lid and bake for about 30 – 45 minutes more, so that the surface caramelizes and chars slightly. Serve the dish hot or at room temperature, accompanied by pita bread.