Gigantes Skordati
Gigantes Skordati
Ingredients
- 1/4 cup olive oil
- 1 shallot, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon paprika, or chili powder
- 2 cans canned butter beans, 15-ounce, drained and rinsed
- 1 lemon, zested and juiced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- as needed crusty bread, for serving
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
In a large oven-safe skillet or Dutch oven, add the olive oil and heat over medium heat. Add the chopped shallot and sauté until softened, about 3-4 minutes.
⏱️ 5 min
- 3
Add the minced garlic to the pan and sauté for another minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Stir in the dried oregano, salt, and paprika (or chili powder) and cook for 30 seconds until aromatic.
⏱️ 1 min
- 5
Add the drained and rinsed butter beans to the pan. Grate the fresh lemon zest directly into the pan, then squeeze in the fresh lemon juice. Stir everything to combine.
⏱️ 3 min
- 6
Allow the mixture to simmer gently in the pan for 2-3 minutes, letting the flavors meld.
⏱️ 3 min
- 7
If your skillet is not oven-safe, transfer the bean mixture to an oven-safe baking dish. Bake for 15-20 minutes, or until the beans are bubbly and slightly golden on top, resembling garlic confit.
⏱️ 20 min•🌡️ 375
- 8
Once baked, remove the dish from the oven. Stir in the freshly chopped dill and parsley.
⏱️ 2 min
- 9
Serve the Gigantes Skordati warm with plenty of crusty bread for dipping and soaking up the delicious 'zoumi'.
Kitchen Tools
Nutrition Facts (per serving)
Gigantes Skordati
- 1/4 cup olive oil
- 1 shallot, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon paprika, or chili powder
- 2 cans canned butter beans, 15-ounce, drained and rinsed
- 1 lemon, zested and juiced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- as needed crusty bread, for serving
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
In a large oven-safe skillet or Dutch oven, add the olive oil and heat over medium heat. Add the chopped shallot and sauté until softened, about 3-4 minutes.
⏱️ 5 min - 3
Add the minced garlic to the pan and sauté for another minute until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Stir in the dried oregano, salt, and paprika (or chili powder) and cook for 30 seconds until aromatic.
⏱️ 1 min - 5
Add the drained and rinsed butter beans to the pan. Grate the fresh lemon zest directly into the pan, then squeeze in the fresh lemon juice. Stir everything to combine.
⏱️ 3 min - 6
Allow the mixture to simmer gently in the pan for 2-3 minutes, letting the flavors meld.
⏱️ 3 min - 7
If your skillet is not oven-safe, transfer the bean mixture to an oven-safe baking dish. Bake for 15-20 minutes, or until the beans are bubbly and slightly golden on top, resembling garlic confit.
⏱️ 20 min•🌡️ 375 - 8
Once baked, remove the dish from the oven. Stir in the freshly chopped dill and parsley.
⏱️ 2 min - 9
Serve the Gigantes Skordati warm with plenty of crusty bread for dipping and soaking up the delicious 'zoumi'.