Description
OliveNation Gigante beans are large, flat white beans, that are native to Greece and the Mediterranean area. They are high in dietary fiber and protein, as well as a good source of Vitamin A and the mineral manganese.
Gigante beans or giant beans are a staple in Greek and Mediterranean cuisines. Gigandes plaki, a classic Greek baked bean dish is made with tomato sauce, olive oil, oregano and parsley. You can make a delicious vegetarian cassoulet with Gigante beans, carrots, onions and celery, seasoned with fennel and coriander. Gigante beans can be used in soup, salad or other recipes that call for Great Northern beans or cannellini beans.
How to Prepare Gigante Beans: Soak dried Gigante beans overnight in at least 8 cups of cold water. Drain and rinse. Place in a large soup pot and cover the beans with cool water. Bring to a boil for 30 minutes, add salt, pepper, bay leaf and spices according to your recipe. Reduce heat to a simmer and cook for 90 minutes or until tender.
Additional Information
INGREDIENTS: |
dried gigante beans |
SDS: |
|
SPEC: |
|
NON GMO: |
Yes |
GLUTEN FREE: |
Yes |
KOSHER: |
Yes |
ORGANIC: |
No |
ALCOHOL FREE: |
Yes |
VEGAN FRIENDLY: |
Yes |
PG FREE: |
Yes |
FLAVOR: |
Gigante |
COUNTRY OF ORIGIN: |
China |
PHYSICAL APPEARANCE: |
Whole |
WHEAT: |
No |
CARAMEL COLOR: |
Yes |
EGGS: |
No |
SOY: |
No |
SHELLFISH: |
No |
PEANUTS: |
No |
SUGAR FREE: |
No |
FISH: |
No |
TREE NUTS: |
No |
DAIRY: |
No |
10 Reviews
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Gigante Beans
These beans are huge ! and so delicious. I soak them overnight in plenty of water and use them in soups and in a dish called "Fasouli." Highly recommend.
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gigante beans
These are great beans! The best price I have found anywhere and I love the fast and free shipping. I soak them for 24 hrs and then pressure cook them. They are so delicious to use in recipes!
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High Price, Average Bean
I found these online while searching for gigante beans. They were expensive--2 pounds for $35 (inclusive of shipping). Unfortunately, I just couldn't get these beans to be soft and creamy. During my two attempts at making Gigantes Plaki I soaked the beans first for a little over 24 hours. The second attempt, the beans soaked for several days. I cooked them for hours and hours and never got the center as creamy and soft as I know they can be. Maybe I'm a terrible cook or maybe I paid $15 per pound for beans that disappointed.
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