Fennel & Tomato Braised Gigante Beans

I found these beautiful beans at the Larkspur farmer’s market and my mind immediately began calculating all the ways that I could make them shine. Iacopi Farms has been growing heirloom beans in Half Moon Bay for several generations and it was very apparent that they love what they do. I only picked up two bags and this was a mistake.

I am in love with the sauce that the beans are braised in and have been making variations of it for the past few weeks. I think that the key ingredient is pomegranate molasses, a Persian staple that consists of pomegranate juice that has been boiled down to a syrup. When buying, I recommend looking for one that lists pomegranate as the first ingredient, not sugar. Pomegranate molasses is sweet and tangy and enhances every dish I have added it to.

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INGREDIENTS

• 1 lb (450g) gigante beans soaked overnight

• 1 Tbsp + 2 tsp salt

• 2 Tbsp olive oil + extra for serving

• 1 tsp fenugreek seeds

• 1 tsp cumin seeds

• 1 large onion, saute slice

• 1 large fennel bulb, cored & saute slice

• 5 cloves garlic, minced

• 1 ½ c stock

• 1 6oz (170g) can of tomato paste

• 3 Tbsp pomegranate molasses

• ¼ tsp chile flakes + extra for garnish

• Fresh herbs for garnish

DIRECTIONS

1. Drain and rinse beans. Add to a large heavy bottomed pot and cover with water by at least 2 inches. Add 1 Tbsp of salt, cover and bring to a boil over medium high flame. Once boiling, reduce to a simmer and continue to cook until tender, about 1 hour, depending on the freshness of the beans. Drain and set aside.

2. In a large heavy bottomed pot heat olive oil over medium low flame. Add fenugreek and cumin seeds and saute until fragrant, about 1 minute.

3. Add onion, ½ tsp of salt and continue to saute for 10 minutes.

4. Add fennel, garlic and ½ tsp of salt and continue to cook for 20 minutes until everything is soft. Stir regularly to ensure that nothing sticks to the bottom.

5. Add drained beans, stock, tomato paste, pomegranate molasses, the remaining 1 tsp of salt and chile flakes. Simmer for about 20 minutes until the sauce is thickened.

6. Taste and adjust seasonings. Serve with chile flakes, fresh herbs and a glug of olive oil.

Serves 4-6