Baked Gigantes in Tomato Sauce

  • karenoel Posted: 12/06/08
    Worthy of a Special Occasion

    I used the dried dill as listed in the recipe. The dill completely overwhelmed this dish. I tasted it before it was added and thought it was good. I'll probably try this again and cut down on the dill by about 75%.

  • Mamasue60 Posted: 03/05/09
    Worthy of a Special Occasion

    Adapted ingredients with an Italian twist. Reduced vegetables (onion, celery and carrots) to 1/2 cup each; eliminated dill and added romano cheese grated over top before serving. I didn't need all the bean water as stated in the recipe. I love these beans and will make them again and again. This dish kind of reminds me of an mock gnocchi dish.

  • katiemax Posted: 06/23/10
    Worthy of a Special Occasion

    I make these all the time! I never use celery, but instead double the carrots. Definitely use fresh herbs for this recipe. YUM!

  • MKHaynes Posted: 09/12/11
    Worthy of a Special Occasion

    I love this recipe! I make it per the instructions, with the dried herbs, and haven't had any problems. Super delicious lunches for the whole work week!

  • Stacey1vg Posted: 07/01/14
    Worthy of a Special Occasion

    Dummy me didn't read all the recipe and didn't see how long this took. I cut the time by cooking the beans in the pressure cooker which cut bean cooking time down to 30 min with no soak. I couldn't find giante or large lima beans so I used great northern. I used the dried dill two teaspoons. I wonder it the one person didn't notice the dried was tsp and not tablespoon. Or maybe really strong dill but mine was fine. Other than that it was exact. So delicious. It' makes a lot for two so next time I think I'm going to make up to the point of the oven divide it up and freeze half for another time.

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