Giant beans baked with grape molasses and herbs (Gigantes me petimezi kai myrodika) from Ikaria: Lessons on Food, Life, and Longevity from the Island Where People Forget to Die (page 185) by Diane Kochilas

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Notes about this recipe

  • Eat Your Books

    Soak gigante beans overnight. Can substitute canned tomatoes for tomatoes.

  • allisonsemele on April 11, 2021

    Made these with Rancho Gordo royal corona beans and thought this was delicious as written. This was my first time using petimezi—it was less sweet/cloying than I expected and added a distinct flavor. I look forward to finding other uses for it. I would make the beans again.

  • ccav on February 16, 2016

    Subsituted pomegranate molasses for grape molasses. These take quite awhile to cook; flavors meld better the next day. Might be worth trying in the slow cooker.

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