Gigante Beans with Feta Recipe

Published: May 16, 2012

YIELD: 4 srtvings

use alsoswiss chard or chicoroy

Ingredients

2	tbsp + 1 tsp olive oil
2	c finely chopped onion
2	garlic cloves, thinly sliced
2	tbsp tomato paste
8	oz dried gigante beans, soaked in water overnight
1½	c blanched tomatoes, peeled and finely chopped
4½	c water
1	bunch dandelion greens, ends trimmed, cut into 3" pieces (6oz)
1	tbsp red wine vinegar
	coarse salt
½	c feta cheese, crumbled
3	tbsp coarsely chopped fresh dill

Directions

Heat 1 tbsp oil in a medium pot over medium heat. Cook onion until soft, 8-10 minutes. Add garlic and tomato paste. Cook until fragrant, 2-3 minutes
Drain beans and add to pot. Add tomatoes and water. Bring to a boil. Reduce heat and just barely simmer, partially covered, until beans are tender, about 3 hrs.
Meanwhile, prepare an ice-water bath. Bring a medium pot of water to a boil. Blanch dandelion greens until tender and no longer bitter, about 9 minutes. Transfer to ice water bath using a slotted spoon.
Once beans are tender, add vinegar and 1 tsp salt. Drain dandelion greens and add to pot. Rewarm if needed.
Divide beans among 4 bowls and top with feta and dill. Drizzle each with 1 tsp oil.