Gigantes – Giant Beans with Celery and Orange: A Healthy and Hearty Legume Delight

Are you looking for a hearty, wholesome meal that’s not only delicious but also wallet-friendly? Look no further! Our Gigantes – Giant Beans with Celery and Orange recipe is the answer. Perfect for those who appreciate the goodness of legumes, this dish is a treat for both your taste buds and your health.

We’ll walk you through the process of creating this Mediterranean delight that’s best enjoyed in the cozy embrace of fall.

The Origin and History of Gigantes Giant Beans

Gigantes, meaning “giants” in Greek, are beloved in Mediterranean cuisine. Traditionally, these large, creamy-white beans are a staple in Greek kitchens. They’ve been enjoyed for generations and are a symbol of comfort food in the region. Typically, gigantes are slow-cooked to perfection, allowing their rich, earthy flavor to shine.

Cooking Your Gigantes – Giant Beans with Celery and Orange

Giant Beans (300g): These are the stars of the show. Giant beans, also known as gigantes or elephant beans, are plump, creamy-white legumes that have a buttery texture when cooked. They’re a fantastic source of plant-based protein, fiber, and essential vitamins, making them a nutritious addition to your meal. Soak these beauties overnight to prepare them for a flavor-packed dish.

Celeriac (200g): Celeriac, often called celery root, adds a subtle, earthy flavor and a pleasant crunch to the dish when cut into medium slices. It’s low in calories and rich in antioxidants, vitamins, and minerals.

Carrots (2 pcs.): These vibrant orange root vegetables are cut into rings and offer a hint of natural sweetness to the recipe. Carrots are not only delicious but also packed with vitamins and fiber, contributing to your daily dose of nutrients.

Leeks (2 pcs. – white part only): Leeks, with their mild onion flavor, bring depth and complexity to the dish. The white part is used to add a touch of gentle onion essence, while the green part can be reserved for making stock or other recipes.

Dried Onion (1 pc.): This is finely sliced dried onion. It provides a convenient way to add a mild onion flavor without the need for fresh onions. It blends seamlessly into the dish, enhancing the overall taste.

Celery (3 tbsp. – only the leaves): The delicate leaves of celery bring a delightful herbal freshness to the recipe. Celery is known for its crisp texture and is a good source of vitamins, especially vitamin K.

Natural Orange Juice (300 ml): This is the secret ingredient that imparts a vibrant, citrusy punch to the gigantes. Freshly squeezed orange juice not only adds a zesty flavor but also provides vitamin C and other essential nutrients.

Olive Oil (90 ml, plus extra for serving): Olive oil not only serves as the cooking medium but also contributes a fruity, Mediterranean essence. It’s a healthier alternative to many other cooking oils and adds a lovely richness to the dish.

Ginger Powder (1 teaspoon): The ginger powder brings a warm, spicy note to the gigantes. It’s known for its anti-inflammatory properties and can provide a nice kick to the dish.

Cumin Powder (1/2 tsp.): Cumin adds a hint of smokiness and depth to the dish. It’s a common spice in Mediterranean and Middle Eastern cuisines and pairs wonderfully with beans.

Mild Mustard (1 tablespoon): Mild mustard adds a creamy texture and extra flavor to the gigantes. It’s a simple but effective way to elevate the dish to new heights.

Salt and White Pepper (to taste): Season your gigantes with salt and white pepper in the last 5 minutes of cooking. This ensures that your beans remain soft and flavorful.

Orange Zest (optional): A pinch of orange zest provides a burst of fresh citrus aroma and taste. It’s a lovely garnish to brighten up your plate.

With this lineup of fresh and flavorful ingredients, you’re set to create a dish that’s not only delectable but also nutritious. The combination of gigantes, fresh vegetables, and zesty orange juice makes for a delightful and satisfying meal, whether you’re serving it as a main course or a tasty side dish.

Enjoy the rich, Mediterranean flavors and wholesome goodness of Gigantes – Giant Beans with Celery and Orange!

How to serve Your Gigantes

The dish is best served hot, with a drizzle of olive oil and a sprinkle of orange zest for that extra zing. Gigantes are great on their own as a satisfying, meatless meal. However, they also pair well with crusty bread, a side salad, or even as a hearty accompaniment to grilled meats or fish.

How to cook Gigantes – Giant Beans with Celery and Orange

1. Begin by soaking the giant beans overnight in a bowl filled with tap water. This step helps to soften the beans naturally without compromising their nutritional value. Avoid using soda, as it can deplete the beans of their essential vitamins.
2. The next day, thoroughly rinse the soaked giant beans and place them in a pot. Cover the beans with water, ensuring it’s about three fingers above the beans. Bring the water to a boil and cook for half an hour without adding any salt.
3. Once the beans are cooked, drain them and set them aside for a moment.
4. In a deep saucepan, heat olive oil. Add the dried onion, carrots, and leeks. Sauté until they become soft and aromatic. Then, introduce cumin and ginger to the mix, allowing their flavors to blossom.
5. Add the cooked giant beans to the pot and pour in the natural orange juice, along with an additional 300 grams of lukewarm water. Simmer, covering the pot, until the beans become juicy. If the liquid runs low during the process, add a bit more lukewarm water.
6. In the final 5 minutes of cooking, introduce the chopped celery, a tablespoon of mild mustard, salt, and white pepper. Give the pot a gentle shake using the handles and let it simmer for an additional 5 minutes.
7. Serve your Gigantes – Giant Beans with Celery and Orange garnished with orange zest and a few extra drops of olive oil to enhance the dish’s flavors.

Serving and enjoying your Gigantes – Giant Beans with Celery and Orange

Cooking and enjoying Gigantes – Giant Beans with Celery and Orange is an experience that combines the comforting, traditional flavors of the Mediterranean with the freshness of orange. The dish’s history and tradition make it a warm and welcoming addition to your fall or winter menu.

These gigantes are not just a meal; they’re a taste of the Mediterranean lifestyle, offering health and heartiness to your family. So, why not try this delicious recipe and savor the unique blend of flavors in every bite?

Gigantes - Giant Beans with Celery and Orange Recipe

Awesome honeyed giant beans in the pot with celery and orange juice for those who love legumes and want a healthy and economical meal for the whole family!

Servings 4

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Ingredients

• 300 grams giant beans
• 200 grams celeriac peeled and cut into large cubes
• 2 piece carrots cut into rings
• 2 piece leeks cut into slices, only the white part
• 1 piece dried onion cut into small slices
• 3 tablespoon celery finely chopped, only the leaves
• 300 ml orange juice
• 90 ml olive oil and a little more for serving
• 1 teaspoon ginger powder
• 1/2 teaspoon cumin powder
• 1 tablespoon mild mustard
• salt
• white pepper
• orange zest (optional)

Instructions

• Soak the giants overnight in a bowl filled with tap water to soften them without soda, as this destroys the vitamins.
•  The next day, wash the giants very well and boil them in a pot of water that covers them by 3 fingers for half an hour without salt.
• Then drain the giants and set them aside for a while.
• In a deep saucepan and once hot, add the olive oil and sauté the onions with the carrots and leeks until soft and then add the cumin and ginger to bring out their flavors.
• Then pour the giants into the pot and add the orange juice and another 300 grams of lukewarm water and simmer with the pot covered until they are juicy.
• If during the boiling process if the juices run low, add a little more lukewarm water.
• In the last 5 minutes add the chopped celery, a tablespoon full of mild mustard, salt and white pepper, shake the pot by the handles and let it simmer for 5 minutes.
• Serve the giants with orange zest and a few extra drops of olive oil to polish the food.

Notes

Tip: The secret to juicing the giants is to soak them well the day before and boil them slowly so as to give them time to mellow.  Instead, high heat dissolves them on the outside and leaves the heart of the beans uncooked.

In this particular recipe, I used soft mustard at the end which gave the food a creamy texture and extra flavor.

To keep the giant beans soft, add salt and pepper in the last 5 minutes of cooking.

Course: Main Course

Cuisine: Greek

Keyword: Celery root, economic, Fasting, giant beans, Greek cuisine, Main Course, Orange, Vegan

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