Thank you San Francisco friends for the bag of  Iacopi Farms’ gigantes beans grown on the foggy coast south of the city in Half Moon Bay. We simmered the big (actually giant, as their name suggests) beauties until they were soft and creamy, then served them with braised broccoli rabe and sliced shallots. Olive oil seasoned with anchovies, garlic, and crushed red peppers flakes anointed our simple, satisfying lunch. Who needs meat.

 

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