Serious Eats: Recipes

Cook the Book: Greek Baked Beans

Nancy Harmon Jenkin's recipe for Greek-style baked gigante beans makes a whole lotta beans, but any leftovers are easily frozen to use later in soups or stews. Jenkins also suggests that you mash up the tomatoey, honey-sweetened beans to the texture of Mexican refried beans, and serve them "with steamed bitter greens as a super-healthy vegetarian meal."

If you can't find true Greek gigantes, any large white beans will do.

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