Tomato and Feta Casserole with Gigantes Beans

Just yum! One of the tastiest dishes I have made recently. Adapted from Closet Cooking, I used gigantes beans instead of the cod that Kevin's recipe called for. Such a perfect spring meal and how could I resist excellent feta and olives from the Perfect Bakery, located at 116 Hamilton Road here in London, Ontario. They have the best olives and feta in the city. Such a pleasure to grow fresh herbs outside too that are an ideal addition to meals. You must try this creation. Nourishing and creative, you can't go wrong with this dish. Your carnivorous friends won't miss the flesh.

Tomato and Feta Casserole with Gigantes Beans

1 cup of gigantes beans
1 tablespoon of olive oil
1 small red onion, diced
2 small cloves of garlic, minced
2 jalapeno peppers, seeded and finely chopped
1/2 - 1 teaspoon of red pepper flakes
1/4 cup of white wine
2 large tomatoes, diced
5 sun-dried tomatoes - soaked in hot water for 20 minutes, drained and diced
1 tablespoon of fresh oregano, finely chopped
a sprig of thyme, finely chopped
a dash of cayenne
1/4 cup of fresh parsley, finely chopped
1/4 cup of fresh dill, finely chopped
2/3 cup of crumbled feta cheese
sea salt and freshly cracked black pepper to taste
1/2 cup of Kalamata olives, pitted and sliced

Soak the beans overnight in enough water to cover. Drain, transfer to a large pot, cover with water, bring to a boil, reduce the heat to medium low, cover and simmer until the beans are tender - about 1 hour. Set aside.

Soak a whole star anise in the wine while you prepare the other ingredients and cook the beans. Remove before adding the wine.

Heat the oil in a large saucepan over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the garlic, hot peppers and chili pepper flakes and stir and fry until fragrant, about a minute. Add the white wine and simmer for 5 minutes.

Toss in the tomatoes, oregano, thyme and cayenne. Simmer until the mixture begins to thicken - about 15 minutes.

Remove from the heat and stir in the parsley, dill, feta cheese, olives and beans and season with salt and pepper. Transfer to a lightly buttered casserole dish and bake in a preheated 350 degree oven for 10 - 15 minutes.

More Greek recipes from my kitchen:
Greek Lentil Soup - Fakes
Baked Gigantes in Tomato Sauce
Greek Macaroni and Cheese
Greek Feta & Olive Frittata

On the top of the reading stack: Mysore Style Cooking by V. Sandhya

Audio accompaniment: Ben Harper