Food & Cooking Recipes Salad Recipes Gigante Beans 3.9 (24) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Kirsten Strecker Prep Time: 20 mins Total Time: 2 hrs 45 mins Servings: 8 You'll find gigante beans in Mediterranean stores or at specialty food markets. If they aren't available, substitute a white bean such as Great Northern or flageolets. Beans are a good source of fiber and protein. Ingredients ¾ cup dried gigante beans 2 bay leaves Coarse salt and ground pepper ½ cup extra-virgin olive oil 1 small onion, cut into ¼-inch dice (¾ cup) 1 large carrot, peeled and cut into ¼-inch dice (¾ cup) 1 large stalk celery, cut into ¼-inch dice 1 large garlic clove, chopped ¾ teaspoon anise seed ½ teaspoon red pepper flakes 1 ½ teaspoons grated lemon zest, (from 1 lemon) 1 ½ teaspoons chopped fresh thyme ¾ cup parsley, chopped Directions Using a strainer, rinse beans. Place rinsed beans in a medium bowl, cover with water, and soak overnight. Drain beans and rinse; put beans in a medium pot and cover with 6 inches of water. Add bay leaves and bring to a boil, skimming any foam that rises to the surface. Reduce heat to low and simmer 1 1/2 to 2 hours or until beans are tender. Season with salt and cook an additional 5 minutes. Drain beans and discard bay leaves. Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrot, and celery, season with salt and pepper, and stir frequently until vegetables are tender, about 10 minutes. Add garlic, anise seed, red pepper flakes, and lemon zest and cook for 1 minute. Add beans and thyme to vegetables and cook for 10 minutes. Taste and adjust seasoning if necessary. Cool. Toss with parsley just before serving. Rate it Print