0:00 Gigantes- Greek style butter beans
2:58 cinnamon sausage meatballs with leftover butter beans
What I love about being sent free stuff is it encourages me to then try. Tonight I’m making gigantis gigantis gigantis the Greek big beans uh which somebody in the summer asked me to cook and then Allan heard that this is what I was going to do and he suggested his recipe which when I compared it to other gig gigantis recipes sounds fantastic. I’m changing it slightly because I’m not going to put bread on top. I’m waffling. The recipe is in Alan Rosenthal’s foolproof of olive oil. And I’m going to set that over lowish heat. I’m going to preheat the oven to 170°. Ouch. Onions going in with a cinnamon stick. We don’t want to color the onions, so I’m cooking them on a really low heat for about 10 minutes. I am going to salt them with I’ve got my Bold Bean Company uh butter beans, which the drained weight is 400 g. So, I’m going to drain these and rinse them. Alan’s recipe is for four. I’m making enough for two. I’m having fic catcher on the side of mine um rather than the sao top that Alan does. Lovely, lovely wine. Lovely wine. So, my onions are now deliciously soft. I’ve got two. They’re not enormous garlic cloves. I’ve got two of them, though. And I’m just going to use my uh shaver, but Alan says to you can grate it. This is like grating it, but it’s grating it in beautiful slices. I’m going to put in about half a tablespoon, maybe a bit more. I’m sorry I’m taking liberties with your recipe, Alan, but I do love tomato paste. And you want to cook that out for a minute or two. I’m now going to put in the chopped tomatoes. So, uh, yes, it’s a tin of chopped tomatoes. You know the form. Now, just in the name of transparency, I’ve got some tomato sauce left over from when I made pizzas the other day, and I’m adding that in, too. You don’t need it, but I can’t bear to waste it, and I’m quite happy to have a load of sauce to dip my bread in. A generous pinch of oregano, half a teaspoon of sugar, 3/4 of a teaspoon of salt, and 2 tablespoon of chopped fresh dill. That is what makes it giggantis. I’m going to swill the can round with the water and pour that 150 mil of water in. Really good grinding of pepper. Bring it to a simmer. Right, Bul Bean Company butter beans are going in. I’m just going to coat them. Bring it to a simmer. Okay, that’s simmering. It’s going to go in the oven for 35 minutes. This beauty has come out the oven. I love it. It smells amazing. I’m going to serve it. Finish it with some fresh dill. Yantis, this is quite sincere. Thank you, Bold Bean Company. I would not have cooked this had you not sent me those beans. And now I will be buying those beans. Thank you. So, this isn’t really a recipe as such. I’m just giving you an idea of what you can do. I absolutely love meatballs made with sausages. And I’ve got some of these jigantis butter beans that I made yesterday that’s left over and I can’t stand waste. I have skinned. I’ve got three bog standard pork sausages which I have skinned. I’m just going to break them up. Wash my hands. I’m just going to add I want flavors that will complement a Greek dish. So, I’m adding a little bit of cinnamon to the sausages. I put a couple of pinches of um oh, what are they called? Fennel seeds. And I’ve just ground those up. They’re going to go in. And obviously sage is lovely with pork sausages. So, I had about six sage leaves which I have chopped. And then I’m going to put in a couple of tablespoons of fresh breadrumbs. I always use fresh breadrumbs when making meatballs, meatloaves, those sorts of things. And now I’m just going to mix it up. So, roll your sausage meat into balls with wet hands. I’ve got a pan on with some olive oil and I’m going to drop these in and get them brown all over. Don’t make the balls too big because we want them to cook quite quickly. So, what size is that? Sort of walnut size. There’s some great color on the sausages. I’m going to tip in all of those beans. Bring that to a simmer. So, that’s come to a simmer. I’m going to drop the heat and I’m just going to let those cook for about 15 minutes with the lid on. That’ll make sure the sausages are cooked. These have had 10 minutes. I’m now just going to continue to cook them for another 10 minutes. If it looks like it’s drying out, just add a splash of water and keep. And just 10 more minutes. This looks scrumptious. Just going to have a little bowl for my brunch. And I’m going to finish it with some dill and a little bit of finishing salt. Let’s give it a try. M. You can really taste the cinnamon. Lovely.
Dining and Cooking