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.
Course
Lunch, meze, starter
Cuisine
Greek cuisine, vegetarian
Keyword
bean recipes, capers, extra virgin olive oil, feta cheese, giant beans, gigantes, Greek olive oil, kalamata olives, red peppers
PREP TIME10minutes
COOK TIME1hour30minutes
SERVES10
Ingredients
1lb./ 450 g Greek giant beanssoaked overnight
3bay leaves
4roasted red peppers in brinedrained and rinsed
1large red onionfinely chopped
1cuppitted Kalamata or green olivesor pre-sliced pitted olives, drained and rinsed
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.