Gigantes beans with spinach

This is a delicious variation of gigantes beans that makes a delicious, protein and iron filled healthy meal. 

Greeks use abundant olive oil in their legume dishes--and even more when cooking gigantes beans,  and also add an additional splash when serving.

This version uses tomato OR lemon --both are delicious!

Leeks add a delicious sweetness to this dish. AND the spinach-leek-fresh green onion mix is also perfect for spanakopita. I make it in large batches (of 10 lbs spinach, 5 leeks and 5 bunches of fresh green onion) , strain (saving broth for soups) and freeze--it is delicious not only with gigantes and spanakopita, but in so many other dishes!

Also add dried herbs such as  thyme, sage or oregano to enhance flavor and boost polyphenols! Bay leaves help digestion of legumes.

The beans are always cooked with some of the bean broth along with the spinach mixture in the oven, which ensures that the integrity of the beans remain intact

Chickpeas or cranberry beans can be substituted for gigantes

I always prepare a large quantity of gigantes and freeze for fast meals and also make large quantities of the spinach mixture as I described above. That way I can take the beans and sauce out to defrost and throw them together in a pan to roast in the oven.

 BEAN PREP

1. Soak Beans overnight in plenty of water--they will double in size!
2. Drain and rinse well.
3. Boil beans in plenty of water, skimming off foam
4. Add salt and bay leaves (tsp salt for each 500gr package)
5. Continue boiling until tender--either 8 minutes in a pressure cooker or in a regular pot on the stove, 40 minutes-1 hour--check after 40 minutes until
   almost tender.
6. Extra can be frozen in its broth.

SAUCE PREP

1. Salt and saute leeks and fresh green onions in 1/2 of the olive oil until soft. 
2. Add spinach and saute until wilted
3. Add tomato OR lemon zest and juice or EVGE lemon powder and bay leaves and herbs
   

FINAL STEP: the oven

1. Put sauce and beans with their broth in an ovenproof casserole and add the rest of the olive oil.
2.  Bake at 350 for 1-1 1/2 hours until the sauce is thick. 
   
3. Top with EVGE evoo, if desired

Enjoy with thick crusty No-Knead Bread!