Ease of Preparation: Medium
Yield: 5-6 servings
ingredients:
- 3 cups (720 ml) Gigantes or lima beans, soaked overnight in water
- 1/3 cup (80 ml) olive oil, plus 2 tablespoons (30 ml) for drizzling
- 1 onion, chopped
- 2 carrots, sliced into coins
- 1 stalk celery, sliced
- 2 garlic cloves, chopped
- 2 tomatoes, cored and diced
- 2 tablespoons (30 ml) tomato paste
- ½ cup (120 ml) vegetable stock
- ½ teaspoon (2.5 ml) salt
- ¼ teaspoon (1 ml) pepper
- 1 teaspoon (5 ml) sugar
- 1 teaspoon (5 ml) dried oregano
- 1 bay leaf
- 1/3 cup (80 ml) chopped spinach
- 1/3 cup (80 ml) chopped parsley
- 1/3 cup (80 ml) feta, crumbled
method:
Drain beans and add to a pot. Pour water over top and bring to a boil, then turn heat down to a simmer. Cook for 45 minutes to 1 hour or until tender.
Drain beans.
Preheat oven to 350 F (180 C).
Heat 1/3 cup (80 ml) olive oil to a saucepan over medium heat.
Add onion and fry until fragrant.
Add carrots, celery and cook for 1 minute, stirring.
Add garlic, tomatoes, tomato paste, vegetable stock, salt, pepper, sugar, oregano, bay leaf and stir to combine. Simmer for a few minutes.
Add spinach, parsley and stir to incorporate. Simmer for 10-15 minutes.
Pour beans into pan and stir to incorporate.
Pour bean mixture into a baking dish and drizzle with remaining olive oil.
Cook at for 1 hour.
Serve with feta crumbled on top.