400g (About 2 ½ cups) gigantes beans
1 big onion, finely chopped
5 sprigs of celery, finely chopped1 clove of garlic in slices
1 teaspoon tomato pancake2 large, ripe tomatoes, passed through the blender
125 ml (½ cups) of olive oil
1 teaspoon of oregano
1 tablespoon balsamic vinegar with honey
200gr feta, sliced and crushed
4-6 lettuce for serving
2 tablespoons of chopped parsley
Salt and pepper
The previous night, soak the beans in a lot of cold water
Next day drain and rinse them thoroughly. Cover them with water, boil for about 1½ hours until they are softened and re-drained.
Preheat the oven to 180 ° C. Heat the olive oil and saute into the onion and garlic until they become light brown.
Move the beans in a pan pour over the sauce and bake in the oven for about 30 minutes.
Put the lettuce to a platter or 4 individual dishes and put the beans on top. Sprinkle with chopped parsley and pour the feta slices over.
Recipe by Pericles Roussounides