At babas on meeting, a Charleston favorite, aperitivo hour has become a Friday afternoon tradition. Hearty with essences of lemon and herbs, these marinated gigante beans are a flavor-packed savory addition to the aperitivo spread.
recipe 
yields
Serves 4-6
8½ cups dried Rancho Gordo gigante beans
1/3 cup parsley
1 head of garlic, cut in half
10 bay leaves
¾ cup champagne vinegar
¼ cup salt
2⅓ cup canola oil
2⅓ cup olive oil
2¾ cup shallots, finely sliced
2 teaspoons black pepper
Zest of 1 lemon
2 tablespoons chives
ingredients
steps
- Rinse gigantes beans.
- Make a sachet with garlic, parsley and bay leaves.
- Cover the beans and sachet in a heavy bottomed pot. Season water with salt and champagne vinegar to taste.
- Simmer until beans are soft but still hold their shape. Remove beans and trash any that have busted in the process.
- Combine beans with canola oil, olive oil, and shallots.
- Serve in a bowl topped with black pepper, lemon zest, and chives.
Date Published: 11.28.23
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Recipe By
Babas on Meeting in Charleston -
Contributing City
Charleston
