Spring Gigante Bean Stew

Ladolemono Dressing 

1. In a bowl, whisk together the lemon juice, oregano, garlic, SIMPLi Peruvian Pink Salt, & black pepper. Let sit for a few minutes.
2. Then, while whisking constantly, slowly pour in the SIMPLi Extra Virgin Olive Oil.
3. Whisk thoroughly for 1 – 2 minutes or until well mixed.
4. Let the dressing marinate and sit in the refrigerator for 20 minutes.

Gigante Bean Stew 

1. Prepare the SIMPLi Regenerative Organic Certified® Gigante Beans according to the package. For this recipe, we recommend soaking overnight in a bowl of cold water. For other helpful cooking and prep tips for our dried beans, check out our comprehensive cooking guide.
2. When ready to cook, bring the beans to a boil and add the quartered yellow onion and gold potato to the water. Add a bit more water to ensure that ingredients are fully submerged. Let cook for about 1.5 hours (or until beans are tender).
3. Once beans are finished cooking, remove the potato and onion using tongs and place into a separate bowl. Add a few pinches of SIMPLi Peruvian Pink Salt to the beans and their liquid. Set aside and cool (do not drain).
4. In a separate pan, warm 2 tbsp of SIMPLi Extra Virgin Olive Oil over medium heat. Add the minced garlic and sliced red onion. Sauté until browned (about 7 minutes).
5. Add the chopped kale and chopped sun-dried tomatoes and cook until the kale starts to wilt, about 2 minutes.
6. Add the beans and about ½ cup of the bean liquid to the pan and reduce heat to low. Continue to cook the kale and sun-dried tomatoes with the beans for about 3 - 5 more minutes.
7. Stir in ½ cup ladolemono dressing, half of the chopped dill and the torn basil leaves. Season with SIMPLi Peruvian Pink Salt and freshly cracked pepper. Stir in another tbsp or two of the reserved bean liquid to keep the dish slightly soupy.
8. Serve in a bowl, and drizzle SIMPLi Extra Virgin Olive Oil on top. Top with a few sprigs of fresh basil and dill. We also added the leftover potatoes for added heartiness!