Gigante beans with spinach and feta from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 186) by America's Test Kitchen Editors

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Notes about this recipe

  • SpatulaCity on October 27, 2023

    This was good. I didn’t pre-soak the beans because I wanted to test pressure cooking from dry. 25 min worked! I don’t think there’s anything wrong with this recipe, but it just isn’t my favorite

  • Delys77 on October 26, 2022

    I used the pressure cooker on the beans for about 20 minutes and I think I could have gone with 22 or 23 but overall the texture of the beans was nice and the overall dish was a success. I used 2/3 cup panko instead of the breadcrumbs, to which I added some salt and pepper and some oregano and only about 1 tsp of oil and this worked out fine. I also ommitted the 2 tb of oil at the stage just before it goes into the oven and didn't miss it. Lastly my bunch of spinach was about half of what was required so I also added and equivalent amount of sliced cabbage which I let simmer covered for about 6 or 7 minutes. Overall an easy dish and tasty. Mind you, I have made a David Lebovitz's Giant Bean Gratin and I do prefer that dish over this one.

  • kaityblueeyes on June 04, 2022

    Obsessed with these beans! It was as comforting and delicious as a baked pasta dish. Highly recommend!

  • dinnermints on January 05, 2021

    I adore these big poofy beans, and this recipe does them justice. I brined the beans for 24 hours and then slow-cooked them for around 19 hours, and that was perfect. The recipe notes say specifically not to use baby spinach, but I'm here to tell you that I did it anyways and it worked perfectly. I omitted the 2T of olive oil you're suppose to mix into the beans before baking and didn't miss it, but did add 1/2 tsp of salt and think I probably could have used 1/4 tsp instead given the saltiness of the feta topping. I used a little over 5 oz of whole grain artisan bread for the crumbs. I wasn't able to make it all during one weeknight and so the ingredients weren't warm when I put it in the oven; ended up baking it around 40-45min (covering it at 20min so the crumbs didn't burn). Served with crusty baguette. I'd definitely make this again.

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