Big, creamy and tender beans stewed in a rich tomato and dill sauce is the perfect healthy meal! Topped with salty feta cheese, it's great for a side or even a main dish!
2cupsdried large white beans, Lima, or Gigante, soaked in water for 12-18 hours
1yellow onion, peeled and cut in half through core
4cloveswhole peeled garlic, smashed
2sprigsfresh dill
kosher salt
1 1/2cupsolive oil, may need more
FOR QUICK STEWING THE BEANS & FINISHING
1 1/2tbspolive oil
1yellow onion, chopped
3 1/2tbsptomato paste
1/4cupchopped dill
1tbspdried oregano
kosher salt
feta cheese, as much or as little as you like
fresh dill, to garnish
Instructions
FOR COOKING THE BEANS
Drain the beans and place them in a large pot. Fill with enough water to cover the beans by about 3".
Bring the pot of beans to a gently boil and skim off any foam that rises to the top.
Turn the heat down to a very gentle simmer and add the onion halves, garlic cloves, dill sprigs, and lots of salt (I added 5 very generous pinches of Diamond Crystal Salt).
Add the olive oil to the pot. It should cover the bean liquid with 1" or so of olive oil. Add more if it doesn't.
Simmer gently for 30 minutes to 1 hour until the beans are cooked through and creamy but still hold their shape. Start checking the beans at about 25 minutes.
Turn the heat off. Fish out the onions, garlic, and dill sprigs and discard.
FOR QUICK STEWING THE BEANS & FINISHING
In a large sauté pan, heat the olive oil over medium heat.
Add the onions and cook until translucent, 3-4 minutes.
Add the tomato paste and cook, mixing occasionally, until caramelized and darkened in color, about 3 minutes.
Using a slotted spoon, transfer the beans from their liquid into the pan.
Add 2 cups of the bean cooking liquid to the pan and swirl to mix. (If using canned beans, just add 2 cups of water, vegetable or chicken stock).
Add the chopped dill, oregano, and salt to taste. Mix very gently.
Turn heat down to low and simmer or 15 minutes until the sauce has thickened and beans are creamy.
Plate the beans. Crumble lots and lots of good feta cheese on top and garnish with dill. Serve as is or with crusty bread.
Notes
Every bag of beans is different so make sure to test the doneness of the bean as it cooks. If you have fresh oregano, throw it in to cook with the beans too and then substitute fresh oregano for dried with stewing the beans.That thick layer of oil on top of the cooking liquid is essential, do not skimp on it!You can use canned beans! Just substitute the bean cooking liquid with either water or stock.