Gigante Beans

Total Time:
13 hr 10 min
10 min
12 hr
1 hr

6 to 8 servings

  • 1 pound gigante or corona beans
  • 1 large onions, skin removed, root end left on, cut in 1/2
  • 1 large or 2 small carrots, peeled and halved
  • 2 ribs celery, broken in 1/2
  • 3 cloves garlic
  • 1 bundle thyme
  • 3 bay leaves
  • 1 piece slab bacon skin or prosciutto skin, or a couple slices bacon
  • Kosher salt
  • *Due to the soaking time, this is definitely a plan ahead recipe.

  • Soak the beans in water overnight.

  • Soooooooooooo...if you didn't think yesterday to soak your beans you can do the "quick soak" method, which is to put your beans in a pot covered by at least 2 inches of water. Bring the water to a boil, turn the heat off and let the pot sit until the water cools down naturally and then pick up the process as if you had soaked the beans overnight.

  • Strain the beans from the soaking water. Put the beans in a large pot and cover generously with water. Add the onions, carrot, celery, garlic, thyme, bay leaves and bacon skin. Bring the water to a boil over medium heat. Reduce the heat and simmer the beans until all the beans are soft, about 1 hour. Add more water if it reduces too much. Test the beans for doneness by doing the 5 bean test. Bite 5 beans, if they are all soft then they are done. Beans do NOT all cook at the same rate so the 5 bean test is important.

  • When the beans are cooked, remove the pot from the heat. Season the water generously with salt and let sit for 15 minutes. Transfer the beans to a serving bowl and serve. If not using the beans right away, store them in the refrigerator in their liquid.

  • Beans, beans the musical fruit...

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    Baked Gigantes Beans

    Recipe courtesy of Rachael Ray