Fasolia Gigantes with Broccoli Rabe and Feta
Fasolia Gigantes are very large butter beans grown in Northern Greece. They have a special place in Greek cuisine and are particularly popular during Lent. They are often served at room temperature as part of a mezze. Canned Fasolia Gigantes, or large butter beans, are a great help when preparing this dish. The remaining ingredients are very likely already in your refrigerator or pantry. Using dried beans is much more labor- and time-intensive involving soaking the dried beans overnight and cooking them before assembling the recipe.
Ingredients
- 2 cans of 15 oz/400 g each of Fasolia Gigantes
- 1 bunch of broccoli rabe, trimmed and chopped
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp red pepper flakes (optional)
- 2 Tbsp olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 can (410 g) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp sugar
- salt and pepper to taste
- Additional Ingredients
- 1/2 cup crumbled feta cheese
- fresh Italian parsley, chopped (for garnish)
- lemon wedges (for serving, optional)
- Optional Additions
- 1 tsp ground cumin (for additional flavor in the tomato sauce)
- fresh dill or mint (for garnish)
Preparation
Heat olive oil in a pan over medium heat. Add the chopped onion and sauté until translucent. Stir in the garlic and cook until fragrant. Pour in the crushed tomatoes and add oregano, thyme, sugar, salt, and pepper. Simmer the sauce for about 10–15 minutes until slightly thickened.
Meanwhile, heat olive oil in another pan. Add the garlic and red pepper flakes, then the broccoli rabe. Sauté until tender but still bright green, about 4–5 minutes. Season with salt and pepper.
Gently fold the Fasolia Gigante beans into the tomato sauce and heat through. Add the broccoli rabe. Taste and adjust seasoning. Top with crumbled feta and chopped parsley. Serve warm or at room temperature with lemon wedges on the side.
Notes
If using dried Fasolia Gigante, soak 1 cup (250 g) overnight, then cook in water with salt and bay leaf until tender, about 1 hour. This increases total prep time to around 2 hours. Canned beans save time and work well here.
