Gigante Beans

配料

1-pound gigantes, extra-large beans

2 tablespoons dry oregano, preferably Greek

2/3 - 1 cup good olive oil

2 onions, coarsely chopped

1½ - 1 teaspoon Aleppo pepper, or red pepper flakes, to taste

6-8 cloves garlic, coarsely chopped las many as you likel

11/2 cups chopped dill

1 cup dry white wine

Salt

步骤

Soak the beans in water overnight. Drain, place in a pot and cover with plenty of cold water. Bring to a boil, skim, reduce the heat, sprinkle with one tablespoon of oregano, and simmer for 40 min or more, until the beans start to be tender. Drain, and keep the liquid. Preheat the oven to 300 F (150 C). Heat the olive oil in a skillet and sauté the onions for about 8 min. until translucent. Add the Aleppo, or pepper flakes and the garlic, the rest of the oregano and the wine, and cook, stirring for 1 minute then remove from the heat. Add 1 %½ teaspoons salt and pour the sauce into an ovenproof glass or clay casserole. Add the beans and toss with half