This rustic Mediterranean dish combines two classic recipes into one. Stewed gigantic beans (extra large runner beans), common in Greek cuisine, are typically stewed in a richly seasoned tomato sauce and sprinkled with feta cheese right before serving. Peperonata is a saucy Italian condiment loaded with slow cooked bell peppers and seasoned with a hint of tangy red wine vinegar. Together, along with the addition of savory pancetta, these three ingredients make for one tasty meal.
Stewed Gigante Beans with Pancetta Peperonata
- 1 tbsp olive oil
- 4 oz pancetta, diced
- 6 garlic cloves, peeled and minced
- ½ cup diced yellow onion
- 4 bell peppers (red, yellow, orange, green, or a mix), seeded and sliced
- ½ cup crushed tomatoes
- 2 tbsp red wine vinegar
- 8 oz canned gigante or lupini beans, drained
- 2 tbsp feta cheese crumbles
- 2 tbsp chopped fresh basil
- 4 ciabatta bread slices, toasted
1) Drizzle one Suive pan with olive oil and add pancetta, spreading the pancetta out in an even layer. Place the pan in the top right zone of your Suvie and broil for 7 minutes or until crisp. Do not fill reservoir before broiling.
2) Remove the pan from your Suvie and place in a medium bowl. Add garlic, onion, peppers, tomatoes, vinegar, and beans to the bowl and stir to combine.
3) Divide mixture between two Suvie pans and place the pans into the top two zones of your Suvie. Fill reservoir, input settings, and cook now or schedule.
My Cook > Slow Cook
High, 2 hours
Starch: 0 minutes
4) After the cook, remove the pans from your Suvie. Divide the contents between 2 bowls and sprinkle with feta and basil. Serve with toasted ciabatta slices.
Nutritional Information per serving (2 servings per recipe): Calories 734, Total Fat 34g, Total Carbohydrates 67g, Total Sodium 1894mg, Total Protein 40g