GIGANTES (Butter Beans and Veggies)
This is as easy as anything to prepare. It is cheap, jolly tasty and very nourishing, a pleasurable plateful on a cold day.
Ingredients for two to four servings, according to the appetites and whether it is the star of the show or supporting cast.
2 tbsps. olive or sunflower oil. 2 small-medium carrots, medium finely sliced 2 small-medium onions, sliced 1 stick celery, chopped into small chunks 2 tomatoes (225g / 8 oz., peeled and chopped 1 garlic clove (optional) finely chopped 1 400g can of butter beans Seasoning to taste
Method
1. In a large stew-pan heat the olive oil. When hot, tip in the celery, carrots and onion and stir round.
2. Keep on medium to high heat, stirring regularly, for five minutes
3. Add garlic, turn heat to low and cover the pan. Stir every few minutes and simmer gently for about 15 minutes. If necessary add a little water or stock to prevent burning.
4. When the vegetables are tender, add the tomatoes and cook gently for about three minutes. Then put in the beans, with the juice and carry on cooking slowly for a minute or two.
5. Season to taste.
6. Serve on its own with fresh bread or as an accompaniment to grilled meat or fish. If you don’t mind a bit of fat, this dish is delicious with grilled (low fat) pork sausages. As a variation the vegetable mix works equally well with canned white (Cannellini) beans, Flageolets and Red Kidney Beans.
