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13 responses to “A Gift from the Garden”

  1. Ken albala

    Thems some awfully beautiful beans there Sir. And you paid them proper respect with this recipe too. I’m not sure why, but everyone seems to be doing bean recipes lately. It’s in the air.

  2. Karen

    This is just about perfection for me! And again, not sure if I come here more for the food or the writing. Beautiful.

  3. Jackie @Auburn Meadow Farm

    Agree with Karen about both the food and the writing. Wish I had a big bowl of this right now!

  4. Alice

    Hi Hank. I really enjoy your blog.
    I grow white runner beans–they do very well in my cool marine W Washington climate. Better than common beans. My local Greek gardener friend grows gigandes in his garden, and they look identical and grow identically to my runners–we agree that both are runners–species Phaseolus coccineus.
    Your recipe is quite like mine–I usually add some garden thyme as well.
    I think of “soaking” the beans as “pregermination”–quite like what I do as preparation to planting the beans in the spring. Basically a gentle 24h soak at room temp or slightly warm, changing the water several times. I like to cook the beans in an oriental clay pot (very even temperature) with chopped shallots, bay leaf and crushed chili. Then use them in stews, etc., or cook them in a recipe like yours.
    Thanks so much for your blog.

  5. OregonCoastGardener

    Thanks for the great post from the garden, Hank. Maybe I have missed a few, but it seems to have been a while since you explored the “gardener” part of your title. What a joy to read, and to think about the amazing food that is beans… we always grow favas & green beans in the school garden but you have inspired me to get the kids growing some dry beans for fall/winter harvest.

  6. Sarah Galvin (All Our Fingers in the Pie)

    Wonderful beans! I have yet to make these.

  7. Kord

    I just discovered your site the other day looking for some venison ideas. You have so much great stuff here! Thanks for your hard work; your thoughtfulness and perspective are quite inspiring. For dinner tonight we had a meditation on your beans above. Garlic and homemade veal stock found their way i to the pot and the whole experience was a good reminder that we dont eat enough beans!

  8. Chef Yumyum

    Everybody loves gigandes here in Greece 🙂

  9. Samantha

    I’ve been looking for a greek gigandes bean recipe without the tomato base and you seem to be the only one who does it the way I want it. I’m baking the beans as I type. I was just wondering what are the green veggies you have in your bean picture dish. I would love to put those in my bean dish as well. Thanks!

  10. Becca

    Do you think this would work with fresh oregano?

  11. Becca

    I’ll let you know how it works out!

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