Giant Beans with Spinach and Feta (Gigantes Plaki)
Why This Recipe Works
Dried large lima beans were, in our opinion, a perfectly reasonable substitute for harder to find gigantes in this giant beans with spinach and feta recipe. We concluded that a quick soak worked just as well as an overnight soak, and that salting during cooking was beneficial—not only did the beans taste seasoned, the salt also helped prevent the beans from bursting during cooking. For greens, we preferred the mild flavor of bagged spinach, not to mention its prewashed convenience. To finish our giant beans recipe, we put the beans and greens into a baking dish, topped them with feta and bread crumbs, and baked the mixture until bubbling.