Recipes : Gigantes : Food Network

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Gigantes
Recipe courtesy Bobby Flay

Ingredients
1 pound gigantes (or big lima beans), soaked for 12
hours, drained
1/4 cup Greek olive oil
1 large Spanish onion, finely chopped
3 cloves garlic, minced
1 (15-ounce) can chopped plum tomatoes plus their liquid
2 cups water
2 tablespoons honey
1/4 teaspoon ground cloves
Salt and freshly ground black pepper
3 tablespoons chopped fresh parsley leaves

Instructions
Add the beans to a pot with enough cold water to cover
well. Bring to a boil, lower the heat, cover, and simmer until just soft
throughout but not quite cooked, approximately 50 to 80 minutes, depending on the
beans. Drain and set aside.

Preheat the oven to 325 degrees F.

Heat olive oil over medium heat in a Dutch oven. Add onion and cook until soft.
Add the garlic and cook for 30 seconds. Add tomatoes and their liquid, 2 cups
water, honey, cloves, salt, and pepper and boil gently for 20 to 30 minutes or
until it begins to thicken. Stir in the parsley and remove from heat.

Place the beans in an oven-proof dish, pour tomato mixture on top, stir and spread
mixture out evenly. Bake 1 1/2 to 2 hours, or until beans are soft. (Check the
dish during cooking and if needed, add a small amount of boiling water.) The dish
will look crispy on top. Remove from the oven and let sit for 10 minutes before
serving. Serve hot or at room temperature.