Giant Sweet Dessert

Directions

We soak the beans overnight. The next day, we rinse them and boil them in a pot for 10 minutes. Then we strain them and boil them again in plenty of water with a pinch of salt for another 20-30 minutes. The beans should be cooked but not mushy. So be careful with the boiling time.

In a saucepan, we combine water, granulated sugar, lemon juice (I also add the lemon cups for extra flavor), pistachios, Kozani saffron (for taste and color), vanilla, cinnamon sticks, and cloves (in a small cheesecloth bag to easily remove later). We bring it to a boil. Then we add the giant beans and let them boil until the syrup thickens.

Next, we transfer the dessert into sterilized jars, and while they are still hot, we turn them upside down to create a vacuum seal.

• It's good to use freshly harvested giant beans.
• We prefer Greek legumes.
• You can add other aromatic ingredients to your dessert, such as rosemary, Chios mastic, etc.
• I chose cinnamon and cloves to give a distinctive winter intensity because their flavor will definitely remind you of chestnuts!