The Olive and the Caper: Adventures in Greek Cooking
Big Beans
Page 208
Cuisine: Greek | Course Type: Sides
(2 reviews)
Recipe Review
cadfael from , NS
This is a simple and tasty side, good warmed or at room temperature. As I cannot obtain the gigantes dried beans locally, I use the dried large limas or sometimes the Italian cannellinis. The limas cook up somewhat similar to the gigantes that I have tasted in the tinned preparations that come from Greece that I buy at my local European deli. The cannellinis are smaller with a creamier texture. Both are very good.
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