Giant beans with feta cheese and spinach

With Cheese, EVO Oil, Legumes, Vegetables,

Giant beans with feta cheese and spinach

Serves5 servings
Cooks In1 hour preparation | 1 hour cooking
DifficultyTotally Doable


  • 1.1 lb giant beans
  • 1 tbsp. baking soda
  • 1.7 lb spinach
  • 1 bunch fresh onions, chopped
  • 1 leek, chopped
  • 3 cloves of garlic, minced
  • 1 onion, chopped
  • 1 cup extra-virgin olive oil
  • 1.8 lb tomatoes, diced
  • 1 bunch fresh parsley, chopped
  • 1 bunch fresh dill, chopped
  • 3 tbsp. toasted breadcrumbs
  • Salt, freshly ground pepper
  • 0.5 lb feta cheese, crumbled


  1. Soak the beans overnight in plenty of water and 1 tablespoon baking soda.
  2. The next day, rinse well and transfer to pot with cold water.
  3. Bring to a boil on a medium heat and cook for 40 minutes. Strain.
  4. Wash, strain and roughly chop the spinach.
  5. Season and leave for 10 – 15 minutes.
  6. Squeeze between hands to release any fluids.
  7. Transfer to a bowl with the fresh green onions, leek, garlic, chopped onion, dill, and parsley.
  8. Combine and put half the spinach mixture in a baking dish.
  9. Add the broad beans in a single layer and cover with the remaining spinach mixture.
  10. Finish with the chopped tomatoes.
  11. Season, drizzle with olive oil and sprinkle with the toasted breadcrumbs.
  12. Preheat oven to 340°F on the lowest rack for about 1 hour, until the beans, absorb all the juices.
  13. About 10 minutes before the end, sprinkle with the crumbled feta cheese and watch it melt into the dish.