gigantes

Gigantes is a popular Greek dish side dish, and one of my favourite ways to eat butter (lima) beans. Here I’ve taken the liberty of giving the dish a Spanish twist through the addition of smoked paprika and saffron, which I think really takes it to another level.

300 g dried butter beans, soaked overnight and then cooked until tender (or two 400g cans butter beans
2 cans organic chopped tomatoes
1 onion, finely chopped
4 cloves garlic, finely chopped
1 tsp dried oregano
Pinch saffron
1 tsp smoked paprika
½ tsp sea salt
2 tbsp extra virgin olive oil

To serve:
fresh parsley, finely chopped

View the full recipe at The Circus Gardener’s Kitchen →