WHAT?
150g. Butter beans (gigantes beans)
1 chopped onion
5 sliced garlic cloves
2-3 tablespoons Greek olive oil
⅓ fennel
2-3 tablespoons vinegar
1 carrot, a little bit of celery, ½ red pepper, little bit of chilli - all chopped
1 tablespoon of tomato paste
1-2 chopped tomatoes
150g. Baby spinach
A pinch of sugar, salt, freshly ground pepper
Parsley and feta, hint of turmeric to serve
1 teaspoon tahini diluted in ½ lemon
HOW?
1️⃣Leave the beans to soak in hot water overnight. Cook them next day in boiling salty water for 30 minutes.
2️⃣In a saucepan sauté onion, fennel, garlic and ground pepper for two minutes in medium heat. Add the carrot, celery, chilli, red pepper and carry on for three more minutes.
3️⃣Add the tomato paste and let the vinegar steam away for two minutes. Add the chopped tomatoes and sugar. Carry on for two minutes. Add the beans.
4️⃣Move to tray, add ½ glass water and cook at preheated oven for 3 hours at 160 degrees covered in aluminium foil. Remove from the oven, and add the spinach. Mix in to wilt and add the lemon and mix well. Serve with parsley and feta and grated turmeric.
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