epicurious
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
👥 6 Servings⏱️ Prep & Cook: 2h👤 Andrew Zimmern📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●whisk
📝 Preparation Steps
1
Beans
2
Heat ¾ cup extra-virgin olive oil in a heavy-bottom stockpot over medium-high heat. Add 1 fennel bulb, cut into ½" dice (about 1½ cups), 3 celery stalks, sliced ½" thick on a bias (about 2 cups), 3 carrots, cut into roughly ½" pieces (about 1½ cups), 1 onion, cut into ½" dice (about 1 cup), and 4 garlic cloves, roughly chopped, and cook for 3–⏱️ 5 minutes, until the vegetables are beginning to brown. Add 1 lb. dried gigante or cannellini beans, soaked overnight in cool water and drained, 2 Tbsp. fennel seeds, ½ oz. dried kelp (4x6" piece) or 1 Tbsp. smoked dulse flakes, 2 bay leaves, and enough water to cover by 2". Bring to a simmer and cook until the beans are soft but not falling apart, 1½–⏱️ 2 hours. Season with salt and cool to room temperature, about ⏱️ 1 hour. Discard the bay leaves.
¾ cup extra-virgin olive oilextra-virgin olive oil (use the oil skimmed from the beans and add more oil as needed to make 1 cup)1 cupfennel bulb, cut into ½" dice (about 1½ cups)1celery stalks, sliced ½" thick on a bias (about 2 cups)3carrots, cut into roughly ½" pieces (about 1½ cups)3onion, cut into ½" dice (about 1 cup)1. dried gigante or cannellini beans, soaked overnight in cool water and drained1 lb. fennel seeds2 Tbspbay leaves2Salt
3
Skim off any oil from the surface and remove the kelp (reserving both for the Seaweed Salmoriglio).
4
Serve the beans room temperature or warm with the Seaweed Salmoriglio drizzled over the top.
5
Seaweed Salmoriglio
6
Combine ½ tsp. dried oregano leaves, 1 cup chopped parsley, ¼ cup chopped mint, 1 garlic clove, grated on a Microplane or minced, zest and juice of 1 lemon (2 to 3 Tbsp. juice), ½ oz. dried kelp, rehydrated in 1 cup water (best if you use the kelp from cooking the beans), chopped, and ¼ cup bean cooking liquid (if you’re making this without the beans, use ¼ cup kelp rehydrating liquid) in the bowl of a food processor and pulse until it forms a chunky paste. If you prefer a smoother texture, continue to process until it’s to your liking. Remove the herb paste to a bowl and whisk in 1 cup extra-virgin olive oil (use the oil skimmed from the beans and add more oil as needed to make 1 cup). Season with salt and 1 tsp. red chile flakes, such as Aleppo. Do Ahead: The sauce will keep in an airtight container in the refrigerator for up to 3 days.
chopped parsley1 cupZest and juice of 1 lemon (2 to 3 Tbsp. juice)¾ cup extra-virgin olive oilextra-virgin olive oil (use the oil skimmed from the beans and add more oil as needed to make 1 cup)1 cupSalt. red chile flakes, such as Aleppo1 tsp
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...