Giant Beans with Roasted Red Peppers, Olives, & Feta
Oh, giant beans, how do I love thou, let me count the ways! Here's one, for sure. To find the giant beans, aka Greek gigantes, herbs, olives and olive oil in this comforting recipe, go to my online store here.
1 h 30 min
- 1 lb. / 450 g Greek giant beans soaked overnight
- 3 bay leaves
- 4 roasted red peppers in brine drained and rinsed
- 1 large red onion finely chopped
- 1 cup pitted Kalamata or green olives or pre-sliced pitted olives, drained and rinsed
- 4 tbsp. Greek capers drained and rinsed
- 100 – 150 ml extra virgin Greek olive oil
- 3 tbsp. Greek red wine or balsamic vinegar
- Greek sea salt to taste
- Greek dried oregano to taste
- Freshly ground black pepper to taste
- 5 oz. / 150 g feta crumbled
1. Drain the giant beans and place in a pot with enough water to cover by 8 cm. Place the bay leaves in the pot. Bring the giant beans to a boil over medium heat, skim the foam off the top, reduce heat and simmer until tender but not disintegrating, about 1 ½ hours. Remove, drain and rinse with cold water.
2. Chop the roasted red peppers or cut into thin strips. Toss the goant beans with the finely chopped red onion, the roasted red pepper, the olives, capers, olive oil, vinegar, salt, oregano and pepper. Top with crumbled feta and serve. The salad may be served warm, at room temperature, or chilled.