These Twice-Cooked Gigante Beans were the recipe that inspired me to make Garlic Confit, and I'm hoping you will immediately file this in the visual category of tasty-but-gloppy-looking things like refried beans and hummus. Admittedly these long-cooked beans won't win any beauty contests, but this is one of the most flavorful bean dishes I've ever made. The recipe came from How to Roast a Lamb: New Greek Classic Cooking, a very interesting cookbook I got from Lydia, and I tried the beans out on my dad and Rand, who both declared them to be delicious!
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