Marinated Gigante Beans

By: The Local Palate
gigante beans

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.

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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
  1. Rinse gigantes beans.
  2. Make a sachet with garlic, parsley and bay leaves.
  3. Cover the beans and sachet in a heavy bottomed pot. Season water with salt and champagne vinegar to taste.
  4. Simmer until beans are soft but still hold their shape. Remove beans and trash any that have busted in the process.
  5. Combine beans with canola oil, olive oil, and shallots.
  6. Serve in a bowl topped with black pepper, lemon zest, and chives.
  • Recipe By
    Babas on Meeting in Charleston
  • Contributing City

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