Greek cuisine · Salads & Mezze

Gigantes Meze me Kapari

Lukewarm giant beans with capers, dill and red wine vinegar, dressed with red onion as a meze.

Ingredients · for 4 servings

• 400 g large white beans (gigantes)
• 2 tbsp capers
• 1 bunch dill
• 3 tbsp red wine vinegar
• 7 tbsp olive oil
• 1 red onion
• 2 garlic cloves
• 1 bay leaf
• Salt, pepper

Instructions

1. Soak the beans the day before in plenty of cold water overnight, then drain and rinse thoroughly the next day.
2. Bring the beans to a boil with the bay leaf and a crushed garlic clove in unsalted water and cook over low heat for 60–70 min., until creamy soft and easily mashed.
3. Salt in the last 10 min., then drain and let the beans steam briefly in the sieve so they're still warm to the touch.
4. Rinse and drain the capers, finely dice the red onion, finely grate the second garlic clove and finely chop the dill.
5. Whisk together olive oil, red wine vinegar, garlic, salt and pepper and gently toss the warm beans with capers, onion and dill.
6. Let the meze sit at room temperature for 15 min. and serve lukewarm in a shallow dish with a little dill on top.