Beans can be par-boiled and frozen, which makes this a fast and easy dish!
Giant Beans Baked with Spinach with lemon OR tomato (and Feta if desired)
1lb dried giant beans, rinsed, soaked overnight in water to cover, and
drained
2 pounds flat-leaf spinach, trimmed, chopped, and washed well
½ cup snipped fresh dill
1 medium leek, white and tender green parts, coarsely chopped and washed well
Salt to taste
1 cup EVGE extra-virgin Greek olive oil
2 cups chopped white and tender green parts of
scallions
2 cups peeled, seeded, and chopped plum tomatoes (or canned)
OR zest and juice from2 lemons
Freshly ground black pepper to taste
If desired–1 ½ cups crumbled hard Greek feta cheese, preferably goat’s milk
1. Soak beans overnight in plenty of water–they will more than double in size!
2. Drain beans well and rinse, then place in a large pot with enough water to cover by 3 inches and
bring to a boil. Reduce the heat to medium-low and simmer the beans until al dente,
about 1 hour, skimming off the foam.
3. Meanwhile, sauté the leeks and onion in olive oil, and then the spinach and herbs.
4. Preheat the oven to 350°F/180°C.
5. Drain the beans, reserving 4 cups of the hot liquid.
6. Toss the beans with the greens and the tomatoes OR lemon zest and juice in a large oven pan. Taste and adjust the
seasoning with salt, if desired, and pepper. Add the rest of the olive oil and 2 cups of the bean broth.
7. Covered with a sheet of aluminum foil, until the beans are very
creamy and soft but not disintegrating. Depending on the age and condition of the dried
beans, this could mean anywhere between 1 and 2 ½ hours of cooking. Add more liquid
to the pan if necessary during lukewarm, or at room temperature.
8. If desired, top with feta and leave uncovered until feta is golden brown.
Kali Epitychia and Kali Orexi!!!
