Gigante beans are the national bean of Greece. They’re creamy and packed full of fiber and protein. One cup packs 15 grams of protein and 12 grams of fiber! I learned this recipe at my cooking class in Crete, while researching the Mediterranean diet and lifestyle. This recipe gets better as it marinates, so make it on a Sunday and add to your salads for a boost of protein and fiber for lunches. They get more flavorful the longer they marinate. They’ll keep in an airtight container in the fridge for up to 5 days

How to Cook Gigante Beans

1. Place dried beans in a large bowl Cover the beans with water and let sit overnight.
2. Drain the beans, rinse with water, and transfer to a large soup pot.
3. Cover the beans with 2 inches of water. Bring the water to a boil. Reduce the heat and let simmer for about an hour (until beans are tender).
4. Drain the beans and rinse well.

Optional to help reduce gas and bloating: Add a 2-3 inch piece of kombu to the boiling water. This helps break down the raffinose in the beans, thus reducing gas. Discard the kombu once the beans are fully cooked (like you would a bay leaf).

Where to Buy Gigante Beans

Most health food stores have dried gigante beans in the bulk section. Otherwise, look for Simpli brand at most grocery stores in the bean aisle. Whole Foods and Fresh Thyme carry the Simpli brand (below).

Gigante Beans with Sun-Dried Tomatoes and Lemon

Ingredients:

• 3 cups cooked Gigante beans
• Juice of 1 lemon
• 1/4 cup olive oil
• 1/4 cup chopped parsley
• 1/4 cup sun-dried tomatoes (marinated in olive oil; I get mine from Trader Joe’s)
• 1-2 garlic cloves
• Salt and pepper to taste

Instructions:

1. In a large pot or bowl, combine all ingredients and mix well.
2. Store in an airtight container in the fridge for up to 5 days.

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