Best 9 Gigante Beans With Feta And Bitter Greens Recipes

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Gigante beans, also known as elephant beans, are large, creamy white beans that are a staple of Greek cuisine. They have a mild, nutty flavor and a tender texture that makes them perfect for soups, stews, and salads. When paired with salty feta cheese and bitter greens, they create a delicious and satisfying dish that is perfect for any occasion. This article will provide you with a step-by-step guide on how to make this classic Greek dish, with tips on how to select the best ingredients and variations on the traditional recipe.

Here are our top 9 tried and tested recipes!

GIGANTE BEANS WITH FETA AND BITTER GREENS



Gigante Beans with Feta and Bitter Greens image

Creamy, hearty gigante beans are substantial enough to serve as a main course. Dandelion greens, most similar to the greens used in Greece, need to be blanched to tenderize their stalks and remove the chewy and bitter qualities. (You can also use blanched Swiss chard or chicory.)

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 12h

Number Of Ingredients 12

2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 cups finely chopped onion
2 garlic cloves, thinly sliced
2 tablespoons tomato paste
8 ounces dried gigante beans, soaked in water overnight
1 pound blanched tomatoes, peeled and finely chopped (1 1/2 cups)
4 1/2 cups water
1 bunch (about 6 ounces) dandelion greens, ends trimmed, cut into 3-inch pieces
1 tablespoon red-wine vinegar
Coarse salt
1/2 cup reduced-fat feta cheese, crumbled (3 ounces)
3 tablespoons coarsely chopped fresh dill

Steps:

  • Heat 1 tablespoon oil in a medium pot over medium heat. Cook onion until soft, 8 to 10 minutes. Add garlic and tomato paste. Cook until fragrant, 2 to 3 minutes.
  • Drain beans, and add to pot. Add tomatoes and water. Bring to a boil. Reduce heat, and just barely simmer, partially covered, until beans are tender, about 3 hours.
  • Meanwhile, prepare an ice-water bath. Bring a medium pot of water to a boil. Blanch dandelion greens until tender and no longer bitter, about 9 minutes. Transfer to ice-water bath using a slotted spoon.
  • Once beans are tender, add vinegar and 1 teaspoon salt. Drain dandelion greens, and add to pot. Rewarm if needed.
  • Divide beans among 4 bowls, and top with feta and dill. Drizzle each with 1 teaspoon oil.

Nutrition Facts : Calories 293 g, Cholesterol 6 g, Fat 10 g, Fiber 24 g, Protein 19 g, Sodium 670 g

BAKED GIGANTES BEANS



Baked Gigantes Beans image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 17m

Yield 4 servings

Number Of Ingredients 6

2 cans butter beans, drained
1 cup canned tomato sauce
A handful chopped flat leaf parsley
1/2 teaspoon dried oregano
Extra-virgin olive oil, for drizzling
Salt and pepper

Steps:

  • Preheat oven to 450 degrees F.
  • In a small oven safe dish or casserole, combine beans with tomato sauce, parsley, and oregano, crushing the oregano in your palm before you sprinkle it into the beans. Drizzle beans with a touch of extra-virgin oil and season with salt and pepper, to taste. Combine ingredients with a final toss.
  • Place in oven and bake 12 minutes or until sauce is bubbling and beans are heated through.

GIGANTE BEANS



Gigante Beans image

Provided by Anne Burrell

Categories     side-dish

Time 13h10m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound gigante or corona beans
1 large onions, skin removed, root end left on, cut in 1/2
1 large or 2 small carrots, peeled and halved
2 ribs celery, broken in 1/2
3 cloves garlic
1 bundle thyme
3 bay leaves
1 piece slab bacon skin or prosciutto skin, or a couple slices bacon
Kosher salt

Steps:

  • Soak the beans in water overnight.
  • Soooooooooooo...if you didn't think yesterday to soak your beans you can do the "quick soak" method, which is to put your beans in a pot covered by at least 2 inches of water. Bring the water to a boil, turn the heat off and let the pot sit until the water cools down naturally and then pick up the process as if you had soaked the beans overnight.
  • Strain the beans from the soaking water. Put the beans in a large pot and cover generously with water. Add the onions, carrot, celery, garlic, thyme, bay leaves and bacon skin. Bring the water to a boil over medium heat. Reduce the heat and simmer the beans until all the beans are soft, about 1 hour. Add more water if it reduces too much. Test the beans for doneness by doing the 5 bean test. Bite 5 beans, if they are all soft then they are done. Beans do NOT all cook at the same rate so the 5 bean test is important.
  • When the beans are cooked, remove the pot from the heat. Season the water generously with salt and let sit for 15 minutes. Transfer the beans to a serving bowl and serve. If not using the beans right away, store them in the refrigerator in their liquid.
  • Beans, beans the musical fruit...

GIGANTE BEANS



Gigante Beans image

Provided by Michael Symon

Categories     Bean     Side     Easter     Picnic     Low Fat     Low Cal     High Fiber     Dinner     Low Cholesterol     Potluck     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 12

1 pound dried gigante beans, dried lima beans, or dried Great Northern beans
1/4 cup olive oil
3 cups chopped onions (about 2 medium)
3 garlic cloves, minced
8 cups (or more) low-salt chicken broth
1 28-ounce can whole plum tomatoes in juice (preferably San Marzano), tomatoes chopped, juice reserved
1/4 cup red wine vinegar
1/4 cup ouzo (Greek anise-flavored liqueur)
1 tablespoon dried oregano (preferably Greek)
1 teaspoon dried crushed red pepper
1 cup chopped fresh dill
Ingredient info: Dried gigante beans are large cream-colored beans from the mediterranean. They're available at some specialty foods stores and online at titanfood.com. Ouzo is available at some liquor stores.

Steps:

  • Place beans in large bowl. Pour enough water over to cover beans by 3 inches; let soak overnight. Drain beans; set aside.
  • Heat olive oil in heavy large pot over medium-high heat. Add chopped onions and garlic and sauté until onions are golden brown, 6 to 7 minutes. Add beans, 8 cups chicken broth, tomatoes with juice, vinegar, ouzo, oregano, and crushed red pepper to pot; bring to boil. Reduce heat, cover, and simmer until beans are tender, adding more broth by cupfuls to keep beans submerged and stirring occasionally, 2 to 3 hours, depending on freshness of beans. If necessary, uncover and cook beans until tomato mixture thickens and liquid is slightly reduced, 10 to 15 minutes. Season beans to taste with salt and freshly ground black pepper. DO AHEAD: beans can be made up to 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm beans before continuing, adding more chicken broth by 1/2 cupfuls if beans are dry.
  • Stir chopped fresh dill into beans. Serve with octopus .

BAKED FETA AND GREENS WITH LEMONY YOGURT



Baked Feta and Greens with Lemony Yogurt image

Vegetarian mains don't have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.

Provided by Chris Morocco

Categories     Onion     Collard Greens     Kale     Curry     Feta     Garlic     Chickpea     Yogurt     Lemon Juice     Bread     Dinner     Quick and Healthy     Quick & Easy     Bake     Vegetarian     30 Days of Groceries

Yield 4 servings

Number Of Ingredients 12

6 Tbsp. extra-virgin olive oil, divided
1 medium onion, sliced
2 bunches hearty greens, such as collard greens and/or Tuscan kale, ribs and stems removed, leaves sliced
1 1/2 tsp. curry powder, divided
2 tsp. kosher salt, divided, plus more
1 tsp. freshly ground black pepper, divided
1 (1/2-lb.) block Greek or Bulgarian feta, sliced 1/2" thick
4 garlic cloves, crushed
1 (15-oz.) can chickpeas, drained, rinsed
1/2 cup plain whole-milk Greek yogurt
1 Tbsp. fresh lemon juice
Toasted country-style bread (for serving)

Steps:

  • Preheat oven to 350°. Heat 2 Tbsp. oil in a large heatproof skillet over medium. Add onion and cook, stirring occasionally, until softened, 6-8 minutes. Add greens in handfuls, letting wilt before adding another handful, and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Add 1/2 tsp. curry powder; season with 1 tsp. salt and 1/2 tsp. pepper. Stir to combine, then add 1 cup water. Lay feta over greens and transfer skillet to oven. Bake until feta is soft, 10-12 minutes.
  • Meanwhile, heat remaining 4 Tbsp. oil in a medium nonstick skillet over medium. Add garlic and cook, stirring, until fragrant and just beginning to turn golden around the edges, about 2 minutes. Add chickpeas, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook, tossing occasionally, until browned and crisp around the edges, 8-10 minutes. Add remaining 1 tsp. curry powder and toss to combine.
  • Stir yogurt and lemon juice in a small bowl; season with a pinch of salt.
  • Scatter chickpeas and toasted garlic over greens and feta. Dollop with seasoned yogurt. Serve with toast alongside.

GIGANTES (GREEK LIMA BEANS)



Gigantes (Greek Lima Beans) image

This is a family recipe. In Greek, it's called 'Gigantes' which translates as 'Giants.' Try to find the largest dried lima beans possible. My aunt adds small canned sausages, but I prefer this meatless. Serve with feta cheese and a crusty bread. You can also substitute 2 teaspoons parsley for the dill if you prefer.

Provided by stamarex

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 10h

Yield 8

Number Of Ingredients 6

1 (16 ounce) package dried lima beans
2 (16 ounce) cans chopped tomatoes with juice
1 cup olive oil
3 cloves garlic, chopped
sea salt to taste
1 teaspoon chopped fresh dill

Steps:

  • Place the lima beans in a large saucepan. Pour enough water to fill to 2 inches above top of the beans. Allow to soak overnight.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Place the saucepan over medium heat; bring to a boil; reduce heat to medium-low and simmer 20 minutes; drain. Pour the beans into a 9 x 13 baking dish. Add the tomatoes, olive oil, garlic, salt, and dill; stir.
  • Bake in preheated oven for 1 1/2 to 2 hours, stirring occasionally and adding water if the mixture appears dry.

Nutrition Facts : Calories 448.7 calories, Carbohydrate 40.4 g, Fat 27.5 g, Fiber 11.8 g, Protein 13 g, SaturatedFat 3.8 g, Sodium 171 mg, Sugar 7.4 g

PASTA WITH BITTER GREENS AND FETA



Pasta With Bitter Greens and Feta image

Adapted from Mollie Katzen's original recipe, Pasta with Greens and Feta, published in "Still Life With Menu." Can use any combination of bitter greens; in her notes the author states that she prefers half escarole and half spinach. When I made it I used two kinds of kale and also cooked the onions twice as long as written to really carmelize them and produce a richer flavor. The original recipe states that you can use up to a pound of pasta and 12 ounces of feta. I could see easily doubling this recipe, or tweaking amounts based on your tastes and the availability of ingredients. The author also notes that you can make the sauce and refrigerate it ahead of time, then reheat it while you're boiling the pasta. A delicious way to eat your greens, an excellent spring dish.

Provided by Cinizini

Categories     Greens

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

6 tablespoons olive oil
4 cups yellow onions, chopped
8 cups mixed bitter greens, washed, dried, coarsely chopped and packed (e.g. one medium-sized bunch each spinach and escarole)
salt
12 ounces pasta (penne, fusili, shells, or other short, thick type of pasta)
8 ounces feta cheese, crumbled
parmesan cheese, freshly grated (optional)
fresh ground black pepper

Steps:

  • Heat the oil in a deep skillet, pot, or Dutch oven with a lid. Add the onion and cook for 10-20 minutes over medium heat, stirring periodically. While the onions are cooking, start the pasta water on high heat in a separate large pot.
  • When the onions are soft, add the chopped greens to the skillet, lightly salt, and stir until the greens start wilting. Cover and cook 10-15 minutes over medium-low heat. You can cook it for longer if the pasta still isn't ready, over a lower flame.
  • Meanwhile, when the water in the pot starts boiling, add the pasta and cook until firm to the bite (it will cook further in the sauce so be careful not to overcook at this point). When it is almost done, add the crumbled feta to the sauce, keeping the heat on low.
  • When the pasta is ready, scoop it up with a slotted spoon or strainer, holding it over the pot of water to drain, and then add the drained noodles in batches to the sauce in the skillet, mixing thoroughly.
  • Cook the finished pasta on low heat for a few minutes. Then add a grating of Parmesan, if you like, and a few twists of freshly ground black pepper. Serve immediately; the author recommends serving on plates pre-warmed in the oven.

Nutrition Facts : Calories 722.1, Fat 34.5, SaturatedFat 12.1, Cholesterol 53.5, Sodium 680.2, Carbohydrate 82.5, Fiber 5, Sugar 10.8, Protein 21.2

GIANT BEANS WITH SPINACH, TOMATOES AND FETA



Giant Beans With Spinach, Tomatoes and Feta image

This delicious, dill-infused dish is inspired by a northern Greek recipe from Diane Kochilas's wonderful new cookbook, "The Country Cooking of Greece." The traditional way to wilt spinach in that part of Greece is to salt it lightly, put it in a colander and knead it against the sides of the colander for about 10 minutes. I find blanching or steaming the spinach more efficient, and a better method for those who need to watch their salt intake

Provided by Martha Rose Shulman

Categories     soups and stews, side dish

Time 3h

Yield 6 servings

Number Of Ingredients 15

1/2 pound (about 1 1/8 cups) dried Greek giant beans, giant lima beans or Christmas limas, washed and picked over
1 1/2 quarts water
1 bay leaf
1 onion, cut in half
Salt to taste
2 garlic cloves, crushed
2 large bunches spinach, (1 1/2 to 2 pounds), stemmed and washed
3 tablespoons extra virgin olive oil
1 leek, white and light green part only, chopped
1 bunch scallions, trimmed and chopped
1/2 cup chopped flat-leaf parsley
1/2 cup chopped fresh dill
1 28-ounce can chopped tomatoes, with juice, pulsed to a coarse purée in a food processor
Freshly ground pepper
4 ounces Greek feta cheese, crumbled (about 3/4 cup)

Steps:

  • Combine the beans, water, bay leaf, halved onion, and crushed garlic in a large saucepan and bring to a gentle boil. Reduce the heat and simmer 30 minutes. Add salt to taste and simmer another 30 minutes. The beans should be al dente: not yet soft but not hard either. Remove from the heat. Using tongs, remove and discard the onion, garlic and bay leaf. Place a strainer over a bowl and drain the beans. Taste the broth and adjust seasonings. Set aside.
  • While the beans are simmering, blanch the spinach in a large pot of salted boiling water for 20 seconds, or steam just until it wilts, abut 1 minute. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely.
  • Preheat the oven to 350 degrees.
  • Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the leek and the scallions. Add a pinch of salt and cook, stirring often, until the mixture is tender, 3 to 5 minutes. Transfer to an ovenproof casserole or baking dish, preferably earthenware. Stir in the spinach, parsley, dill, beans, half the tomato purée, 2 cups of the bean broth and half the feta. Season to taste with salt and pepper and stir in another tablespoon of olive oil. Place the remaining tomatoes over the top and sprinkle on the remaining feta. Drizzle on the remaining tablespoon of olive oil. Cover and place in the oven.
  • Bake 1 to 2 hours, checking the liquid every 20 minutes to make sure that the beans are submerged; add more bean broth if necessary. When they're done, the beans will be creamy but intact.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 12 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1460 milligrams, Sugar 7 grams

ARICA'S GREEN BEANS AND FETA



Arica's Green Beans and Feta image

Fresh side dish with feta cheese as an accent flavor.

Provided by Nicole

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 4

Number Of Ingredients 7

2 teaspoons olive oil, or as needed
1 red bell pepper, chopped
1 tablespoon minced garlic, or to taste
salt and ground black pepper to taste
1 pound green beans, cut into 1-inch pieces
¼ cup white wine
¼ cup crumbled feta cheese

Steps:

  • Heat olive oil in a skillet over medium heat. Stir red bell pepper and garlic into hot oil; season with salt and black pepper. Cook and stir until the bell pepper is tender, 5 to 7 minutes.
  • Stir green beans with the red bell pepper. Pour white wine over the green bean mixture. Place a cover on the skillet and cook until the green beans are tender, about 10 minutes.
  • Stir the green bean mixture. Sprinkle feta cheese over the mixture. Replace cover and continue cooking until the feta softens, about 3 minutes.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 11.4 g, Cholesterol 8.3 mg, Fat 4.6 g, Fiber 4.5 g, Protein 3.8 g, SaturatedFat 1.8 g, Sodium 152.6 mg, Sugar 3.3 g

Tips:

  • Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
  • Use a variety of beans: Don't be afraid to mix and match different types of beans, such as gigante beans, cannellini beans, and chickpeas.
  • Add plenty of vegetables: Vegetables add flavor, texture, and nutrients to the dish. Some good options include tomatoes, onions, garlic, carrots, and celery.
  • Use a flavorful cooking liquid: The cooking liquid will infuse the beans with flavor, so be sure to use something flavorful, such as chicken broth, vegetable broth, or even water flavored with bay leaves, thyme, and peppercorns.
  • Season the beans well: Beans can handle a lot of seasoning, so don't be afraid to add plenty of salt, pepper, and other spices.
  • Serve the beans with a variety of accompaniments: Some good options include feta cheese, crumbled bacon, chopped walnuts, and a drizzle of olive oil.

Conclusion:

Gigante beans are a delicious and versatile ingredient that can be used in a variety of dishes. They are a good source of protein, fiber, and nutrients, and they can be enjoyed by people of all ages. Whether you are looking for a hearty soup, a flavorful salad, or a simple side dish, gigante beans are a great option. So next time you are looking for a new and exciting way to enjoy beans, give gigante beans a try.

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