One of the earliest Greek dishes I made at home, after mastering Greek salad, was baked Gigantes in a rich, herbed tomato sauce. I've since explored the delights of Greek cuisine in more detail and I've yet to be disappointed. The Mediterranean diet is often considered to be one of the healthiest on the planet, so why not explore.
Craving Greek fare again, I made this stovetop version with gigantes and tomatoes as part of a Greek themed meal. It was an ideal accompaniment to a cauliflower gratin with Feta and olives and a Greek-style rice. I'll be sharing those recipes over the next little while.
Do take care not to overcook the beans. You want them tender but not falling apart.
This is my contribution to My Legume Love Affair, #68. You have until the end of the month to share you inspired creation. Thanks to Susan for the inspiration, the lovely logo and the prize she is offering at her own expense.
|Gigantes Simmered in a Garlicky Tomato Sauce (Fassoulia)|
|Recipe by Lisa Turner|
Adapted from Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine
Published on Februay 12, 2014
Giant lima beans simmered in a rich and zesty Greek-seasoned tomato sauce
More Greek fare from Lisa's Kitchen to try at home:
Skewered Greek Salad
Fried Saganaki with Halloumi on a Greek Tomato Salad with Kalamata Olives
Greek Lentil Soup (Fakes)
On the top of the reading stack: Kitchen Workshop-Pizza: Hands-on Cooking Lessons for Making Amazing Pizza at Home by Ruth Gresser
Audio Accompaniment: Kolsch