Tuscan Gigante Beans

• 份量: 4 servings
• 准备时间: 15 minutes
• 总时间: 13 hours 55 minutes

配料

6 oz dried gigante beans or butter beans, rinsed and sorted, soaked overnight (yields about 2 cups of soaked beans)

1 tbsp butter

1 large shallot (chopped)

3 cloves of garlic

¼ tsp dried oregano

¼ tsp dried basil

¼ tsp paprika

¼ tsp crushed red pepper flakes (or more to taste)

½ cup chicken broth (or vegetable broth)

¼ cup sundried tomatoes (chopped)

2 small pieces or one large piece of Parmesan cheese rind (optional)

1 large sprig of basil (leaves & stem)

¼ cup heavy cream

½ cup baby spinach (chopped)

3 tbsp fresh parmesan (finely grated, plus more for serving)

Sea salt and freshly cracked pepper (to taste)

2 tbsp fresh basil (finely chopped)

步骤

Pick through the beans for any debris. In a large pot, add the beans and enough water to cover by 5 inches. Cover with a lid. Soak the beans for 12 hours or overnight.

Drain the beans, return them to the large pot. Add enough water to cover them by 5 inches. Bring to a gentle boil and cook for 60-75 minutes, or until the beans are tender and creamy in the center. Drain.

Heat the butter in a large saucpan over medium heat. Add the shallot, garlic, oregano, basil, paprika, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste. Cook, stirring constantly, for 1 minute.

Add the drained, cooked beans, chicken broth, sundried tomatoes, Parmesan rinds, and whole basil sprig (leaves & stem). Bring to a simmer, cover, and cook, stirring occasionally, for 15-20 minutes.

Remove the Parmesan rinds and basil sprig.

Add the cream, spinach, Parmesan, and bring back to a simmer.

Taste and re-season with sea salt and freshly cracked black pepper, to taste.

Stir in freshly chopped basil and serve, along with some garlic toast or crostini and extra parmesan cheese. Enjoy.