Gigandes beans?

[applecrisp]

Today I tried gigandes beans in a vinaigrette with I think some roasted tomatoes. I thought it was very good.

I've never heard of gigandes beans.

So, giant?????

Have you ever had them? If yes, how do like to use them? Are they called by another name? A similar sub?

Thanks.

Signed,
Basically a black bean, and garbanzo chick, who needs to expand her bean horizons.

[Canice]

I've bought Giant Limas which are similar but not exactly the same. Bitter greens are great with any white bean or you can use them in a stew in place of potatoes. There was even a parmigiana recipe floating around here some years ago.

[applecrisp]

Thanks so much Canice!

I picked up a recipe booklet that they were handing out.

The recipe that caught my eye was Gigandes Beans in Vinaigrette with Swiss Chard and Bacon.

[Canice]

There ya' go - white beans, bitter greens, and pork product! Any interpretation of any of those three categories and you should be good!

Here's the recipe for the parmigiana: http://community.cookinglight.com/sh...27&postcount=2

[karen w]

I have also had them before. I ordered them once from Purcell Mountain farms for a recipe but I don't remember what it was anymore. They are very "meaty" and hearty because they are so big. A large lima is a good substitute. I know I used some in a soup with Swiss Chard and they are often used in Greek baked bean dishes with dill, feta, sometimes fennel etc...

Karen

[applecrisp]

Thanks KarenW and Canice.

I'll fess up, I don't think I've ever had lima beans (at least not that I recall). We never had beans in any form growing up.

It's funny I don't think I ate beans until my early 30's and now I have them, in some manner, at least once a week or more. Love black beans and hummus.

[Canice]

Well, AC, I'm a good bit older than you, and I'd never had lima beans either, until a few years ago. My only point of reference for them was old 1950s sitcoms where, I guess, they were a featured item in horrible cafeteria food scenes -- probably canned or frozen. I bought dried baby limas at the RG store a couple of years ago, and guess what? They're just a nice, innocuous small white bean that works well in salads and side dishes and soups. Nothing weird or creepy or disgusting about them. Just a little white bean.

Great that you enjoy black beans and chickpeas, but just think for a moment how different the two are, and how differently you use them. There are a kajillion different beans out there, and not all are appropriate for how you use chickpeas or black beans; if you see one that catches you eye, give it a try!

[applecrisp]

Canice,

I actually think we are about the same age.

I had my first black bean dish in my early 30's --- been a long while since that first time. It's strange that I went 30+ years without eating beans in any form, and now such a fan of some.

Its been on my list of things to do, and finally try cooking dried beans rather than relying on canned. I just had my food delivered this week (I do that ever couple of months to restock some of the heavy/bulky items) and my cabinet looks like a Goya factory. And, Muir Glen too. Imagine the space I would have if I could just store dried beans rather than cans (plus the cans that wouldn't have to go into recycling). And, the money too.

I've been on a kick using garbanzo beans in salads, I made this salad again this week, has some of my favorite flavors. I always gravitate to a recipe that has feta/citrus in it. I didn't have any bulgur so used whole wheat couscous.

Lemon Garbanzo Salad with Feta
Cooking Light JULY 2004


Bulgur (steamed, dried, and crushed wheat kernels) can be quickly hydrated in boiling water. Combine it with canned beans and feta cheese for a nutritious vegetarian salad. This makes one serving, but it is easily doubled and is even better the next day.

YIELD: 1 serving (serving size: 1 1/2 cups)

1/2 cup boiling water
1/3 cup uncooked bulgur
1 1/2 tablespoons fresh lemon juice, divided
1/3 cup canned chickpeas (garbanzo beans), rinsed and drained
2 tablespoons chopped peeled cucumber
2 tablespoons chopped celery
2 tablespoons diced red onion
1 1/2 tablespoons crumbled feta cheese
1 1/2 teaspoons chopped fresh or 1/4 teaspoon dried dill
2 teaspoons extravirgin olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Combine 1/2 cup boiling water, bulgur, and 1 tablespoon lemon juice in a medium bowl. Let mixture stand for 15 minutes. Add chickpeas, cucumber, celery, diced red onion, 1 1/2 tablespoons feta cheese, and dill; toss gently to combine.

Combine 1 1/2 teaspoons lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over bulgur mixture, and toss gently to coat. Cover and chill.

Any suggestions on differnt type of beans to try, to expand my bean horizons? I always had in my head that I didn't like beans growing up, since I didn't like the texture of beans I tried as a kid (mushy etc). I've never had good ol' American baked beans. Ever.

Thanks!

[Canice]

Ah, I somehow thought you were in your mid 30s. But no matter.

Yea, lots of good things about cooking beans from dried: cheaper (even when people moan that RG are $5/pound - that's cheaper than most canned, definitely cheaper than quality beef, and you can buy dried for less, even heirloom varieties, from other producers. Around $1.59 for traditional organic beans in the bulk bins at WF - that's 4 cans' worth!). Less packaging, *much* better texture, and far more variety than canned. If you're on Facebook, you might consider "liking" Rancho Gordo. Not that you have to buy their products, but there are good ideas for cooking/eating beans in their newsfeed.
https://www.facebook.com/ranchogordo?fref=ts

[Valerie226]

I never liked lima beans or kidney beans but I like most other beans. but maybe I'll try limas again.
the way we were served beans "way back when" might have been part of it. the canned beans with the disgusting chunk of pork fat in the can was not a hit with me. I don't care for the traditional baked beans with the sweet molasses/ tomato sauce either, and never did. most more current interpretations I like a lot. I will try the above recipe for lunch today. thanks.