Ingredients
- 500 g giant beans
- 3/4 cup olive oil
- 2 leeks (chopped)
- 2 celery stalks (chopped)
- 2 green onions (chopped)
- 1 large onion (finely chopped)
- 250 g spinach
- 250 g seasonal greens (like chard, amaranth, or dandelion greens)
- 1 can peeled tomatoes or diced tomatoes (pomodori)
- 1 large country sausage (remove the casing)
- 1/4 bunch parsley, chopped
- 1/4 bunch dill, chopped
- 2 slices stale bread
For Serving
- Crumbled feta
Instructions
- Soak the butter beans overnight in plenty of water with a pinch of baking soda.
- The next day, drain and rinse them well. Place the beans in a pot and cover with cold water.
- Bring to a boil, then lower the heat and simmer for about 40 minutes or until tender.
Preparing the Vegetables
- In a large skillet, heat 2-3 tablespoons of the olive oil over medium heat.
- Add the chopped onion, leeks, celery, and green onions.
- Cook until softened, about 5 minutes.
- Mash the canned tomatoes lightly with a fork and add them to the pan along with 1 cup of water.
- Season with salt and pepper and sprinkle in the parsley and dill.
- Drain the cooked beans and spread them in a baking dish.
- Pour the vegetable sauce over the beans, then layer the spinach and seasonal greens on top.
- Drizzle with the remaining olive oil.
- Bake in a preheated oven at 200°C (392°F) for 40 minutes, until most of the liquid has evaporated and the dish is nicely flavored.
Preparing the Bread and Sausage Crust
- Pulse the stale bread in a blender until you get breadcrumbs.
- Process the sausage in the blender until finely ground.
- In a nonstick pan, heat a bit of olive oil. Add the breadcrumbs and ground sausage and cook until golden, stirring frequently.
- Spread the sausage and breadcrumb mixture evenly over the beans and greens in the baking dish.
- Increase the oven temperature to 230°C (446°F) and bake for an additional 10 minutes, or until the crust is golden and crispy.
Enjoy!
Source: Argiro Barbarigou
