MARINATED GIGANTE BEANS WITH SUN DRIED TOMATOES (for six)
3 cups cooked gigante beans (If you are using dried gigantes, soak them overnight in water to cover by 2 inches then drain and rinse them under cold tap water. Place them in a bean pot, cover them with fresh water by two inches and bring them to a boil. Turn the heat down and simmer them, uncovered, for about 60 minutes, until they are plump and tender. If you are using canned gigantes, drain and rinse them and proceed with the recipe.)
½ cup extra virgin olive oil
¼ cup fresh lemon juice
¼ cup chopped fresh parsley
¼ cup chopped sun dried tomatoes, preferably oil packed
2 garlic cloves, chopped
1 teaspoon lemon zest
1 teaspoon sea salt
a pinch red pepper flakes
freshly ground black pepper
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1. In a large bowl, stir together the gigante beans, olive oil, lemon juice, parsley, sun dried tomatoes, garlic, lemon zest, salt, red pepper flakes and several grinds of black pepper. Add more olive oil as needed to coat the beans well.
2. Cover and refrigerate for at least 2 hours and preferably overnight. Season to taste and serve.
3. Store in an airtight container in the refrigerator for up to five days.
NOTE: Gigante beans also sometimes are labeled butter beans or large lima beans. They will last in the refrigerator for 5 to 6 days.