Recipe of the Day: Butter Beans with Greens

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

1. Soak the butter beans overnight in plenty of water with a pinch of baking soda.
2. The next day, drain and rinse them well. Place the beans in a pot and cover with cold water.
3. Bring to a boil, then lower the heat and simmer for about 40 minutes or until tender.

Preparing the Vegetables

1. In a large skillet, heat 2-3 tablespoons of the olive oil over medium heat.
2. Add the chopped onion, leeks, celery, and green onions.
3. Cook until softened, about 5 minutes.
4. Mash the canned tomatoes lightly with a fork and add them to the pan along with 1 cup of water.
5. Season with salt and pepper and sprinkle in the parsley and dill.
6. Drain the cooked beans and spread them in a baking dish.
7. Pour the vegetable sauce over the beans, then layer the spinach and seasonal greens on top.
8. Drizzle with the remaining olive oil.
9. 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

1. Pulse the stale bread in a blender until you get breadcrumbs.
2. Process the sausage in the blender until finely ground.
3. In a nonstick pan, heat a bit of olive oil. Add the breadcrumbs and ground sausage and cook until golden, stirring frequently.
4. Spread the sausage and breadcrumb mixture evenly over the beans and greens in the baking dish.
5. 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