Twice-cooked gigante beans from How to Roast a Lamb: New Greek Classic Cooking by Michael Psilakis

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Notes about this recipe

  • foodgloriousfood on February 04, 2024

    Made this with Rancho Gordo large white Lima beans. Cooked in the pressure cooker for 30mins first instead of simmering them. We quite enjoyed it the first night with a slow roasted parchment wrapped lamb leg but the next night the beans just seemed a bit stodgy and boring so I threw them in a Buffalo chicken chili today and that was a great rescue. Wouldn’t make this recipe again as it was a multi-step process and was just ok.

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