Tuscan Gigante Beans
Servings 4
Equipment
- Large pot
- Large saucepan
Ingredients
- 6 oz dried gigante beans or butter beans, rinsed and sorted, soaked overnight (yields about 2 cups of soaked beans) **(You can also use a 15-oz can of gigante beans or butter beans, drained, if needed)
- 1 tbsp butter
- 1 large shallot chopped
- 3 cloves of garlic
- ¼ tsp dried oregano
- ¼ tsp dried basil
- ¼ tsp paprika
- ¼ tsp crushed red pepper flakes or more to taste
- ½ cup chicken broth or vegetable broth
- ¼ cup sundried tomatoes chopped
- 2 small pieces or one large piece of Parmesan cheese rind optional
- 1 large sprig of basil leaves & stem
- ¼ cup heavy cream
- ½ cup baby spinach chopped
- 3 tbsp fresh parmesan finely grated, plus more for serving
- Sea salt and freshly cracked pepper to taste
- 2 tbsp fresh basil finely chopped
Instructions
- Pick through the beans for any debris. In a large pot, add the beans and enough water to cover by 5 inches. Cover with a lid. Soak the beans for 12 hours or overnight.
- Drain the beans, return them to the large pot. Add enough water to cover them by 5 inches. Bring to a gentle boil and cook for 60-75 minutes, or until the beans are tender and creamy in the center. Drain.
- Heat the butter in a large saucpan over medium heat. Add the shallot, garlic, oregano, basil, paprika, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste. Cook, stirring constantly, for 1 minute.
- Add the drained, cooked beans, chicken broth, sundried tomatoes, Parmesan rinds, and whole basil sprig (leaves & stem). Bring to a simmer, cover, and cook, stirring occasionally, for 15-20 minutes.
- Remove the Parmesan rinds and basil sprig.
- Add the cream, spinach, Parmesan, and bring back to a simmer.
- Taste and re-season with sea salt and freshly cracked black pepper, to taste.
- Stir in freshly chopped basil and serve, along with some garlic toast or crostini and extra parmesan cheese. Enjoy.