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