Gigantes beans are also known as elephant beans or white runner beans. They are native to Greece. These are large, creamy-white beans that have a slightly sweet flavor and a meaty texture. These beans are often used in traditional Greek dishes, such as baked beans, stews, and salads.

Gigantes beans have been a staple food in Greece for centuries. They are believed to have originated in the region of Kastoria in northern Greece. They have been grown there for more than 4,000 years.

Beans are a nutritional powerhouse. They are high in protein, fiber, iron, and potassium, and they are also low in fat and calories. They are also rich in antioxidants.

One of the most popular ways to prepare them is with tomato sauce. The combination of creamy, meaty beans with tangy, savory tomato sauce creates a hearty and delicious dish. It’s perfect for any occasion.

These are available online, often called Corona beans. If you can’t find these, you can use any larger white bean.

The next recipe is a fabulous way to make these.

If you do not want to have these in a tomato-based sauce, you can just have them cooked in the oil. You’d get just about the creamiest, most satisfying plain bean ever.

Here’s the recipe:

• 1 pound dried gigantes beans
• 3 teaspoons salt
• 1 tablespoon red wine vinegar
• 1 1/4 cups extra-virgin olive oil
• 1 tin of anchovies, chopped with oil
• 1 large shallot, minced
• 4 cloves garlic, minced
• 24 oz bottle of tomato passata (or can of crushed tomatoes)
• 3 carrots, diced
• 1/4 cup fresh sage shopped
• black pepper
• Feta

Soak the beans 6 hours in water that’s a few inches over the beans. Drain the beans ,add to pot with salt, a spoon of vinegar, and a cup of olive oil. Add water to

Add water to about 2 inches above the top of the beans. Bring them to a boil for 10 minutes. Then turn down to a simmer and cover with a lid. Check often and add water if it goes below the level of the beans. Cook for up to 2 hours. they are ready when they are soft and creamy but hold their shape..

In a skillet over medium heat, add 1/4 cup of olive oil. Add the shallot and the anchovy with the oil. Cook until the shallot gets translucent. Add the garlic and cook for 30 seconds or so. Add the tomato pasta, carrots, the sage, and pepper. Sauté for about 10 to 15 minutes to let the flavors meld.

Once the sauce is ready, add the sauce to the beans and let simmer until you are ready to eat.

When serving, top with some feta.

OPA!