Gigantes Braised with Lemon and Oregano

If using dried gigantes, soak white beans overnight in cold water. Drain and rinse well. If using canned, drain and rinse.

Dice the yellow onion finely. Mince the garlic cloves. Roughly chop the tomatoes.

In a large heavy pot or Dutch oven, warm the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 8 minutes.

Add the minced garlic and cook for 1 minute until fragrant. Stir in the chopped tomatoes and cook for another 5 minutes until they break down slightly.

Add the soaked and drained white beans to the pot. Pour in the chicken broth and squeeze in the juice of both lemons. Add the dried oregano, salt, and black pepper. Stir everything together well.

Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender and the sauce has thickened.

Taste and adjust seasoning with more salt, lemon juice, or oregano as needed. The sauce should be bright and tangy with a rich olive oil presence.

Serve hot, drizzled generously with extra olive oil and a sprinkle of dried oregano. Goes beautifully with crusty bread or as a side to grilled meats.