3 C Gigantes washed and drained
4 C water
combine in a large stockpot, bring to a boil over high heat. Boil for 2 minutes and remove from heat. Let stand 1/2 hour. Drain and rinse.
3 C pre-soaked Gigantes
1/2 t cracked black pepper
1 bay leaf
1/2 t dried oregano
combine in large stockpot over high heat until it boils, reduce heat and simmer for 2 - 2 1/2 hours until beans are tender but not mushy.
Drain and reserve cooking water. Set aside beans and water, for now.
Gigantes with Kale:
2-3 T Olive oil
2 cloves garlic - minced or crushed
1 bunch kale - washed and torn into bite size pieces
1 tomato - diced
bean cooking water
zataar (middle eastern seasoning) -or- crushed dried rosemary
Braise the kale - Heat olive oil over medium high heat. Add kale and saute for a minute or two. Add garlic.
saute until the kale is on the verge of browning, then add 1/2 C of the bean cooking water, reduce heat to medium, cover and simmer for 5 minutes. Remove lid add cooked Gigantes and heat until most of the water is gone. Add the tomato, toss lightly over medium heat until all of the water is gone.
Remove from heat. Place in a large serving bowl.
To serve place individual serving in bowls - since we have varying tastes in my household, I let everyone season their own by drizzling with olive oil, sprinkling with kosher salt or sea salt and then adding either zataar OR crushed rosemary leaves. (Either one is delicious, but decidedly different and not so good together.)
Serve warm or cold. Enjoy!