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Marinated Gigantes Beans are an easy, Vegan, and Gluten-Free way to get a flavor-packed dish loaded with fiber and flavor! Serve as a side dish, in a salad, OR even as the Main course. T
When it comes to soaking and cooking dried beans, every bean has its own unique formula. For these large lima beans, I like to do a soak in cold, filtered water. For 1 cup of dried beans, I use 4 cups of water and 1 teaspoon of Kosher Salt.
I know that you often hear NOT to put salt in the soaking water but with large beans like these, I have found that they split less if I add some salt to the soaking water. I'll soak them for 6 to 8 hours and then drain and rinse.
Add the soaked beans to a pot along with a dried bay leaf and 3 cups of filtered water.
Bring to a boil and IMMEDIATELY reduce heat to a simmer. You do NOT want to boil the cooking beans or they will split and crumble. Think soft, low simmer, and occasional gentle stirring.
Cook time will vary depending on soaking time and age of the beans but I recommend starting to check for doneness around 40 minutes. You want them just soft enough to bite through but not so soft that they are falling apart.
I recommend seasoning the gigantes beans when they are still warm so that they really absorb the flavor of the herbs, spices, shallot, and oil.
Add the warm beans to a mixing bowl along with the salt, pepper, red pepper flakes, olive oil, and vinegar.
Toss in the chopped dill, parsley, and shallot.
Gently stir to mix and let sit for at least 20 minutes before serving (to give the vinegar time to take the bite out of the shallot).
Refrigerate any leftovers and use up within 4 to 5 days. Enjoy!
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.