- 500gr dried giant beans (elephant beans, gigantes in greek)
- 1 onion
- 3-4 leeks
- 3-4 spring onions
- 3-4 garlic cloves
- 1 red bell pepper
- 1 small hot chilly pepper
- 1 bunch swiss chard
- 1/2 bunch fennel leaves
- 3 lemons, juice
- 3/4 cup olive oil
- salt, pepper
Soak beans overnight in water.
Drain, add the beans and the onion in a pan with fresh water and bring to a boil. Reduce heat and simmer for 45 minutes until tender. Drain, discard the onion and keep a cup of the boiled water.
Finely chop the leeks, the spring onions, garlic cloves and red bell pepper.
Cook them with a few tablespoons of olive oil until soft. Add hot chilly pepper, salt and pepper.
Chop swiss chard and fennel leaves.
Place the beans, swiss chard and fennel in a baking pan and mix.
Cover with the cooked vegetables. Add lemon juice, the rest of olive oil and the boiled water. Add some water if you think it needs it.
Bake in a preheated oven at 200C for approximately 1 hour.
Serve with feta cheese and bread. Enjoy!