Giant Beans with Spinach and Feta (Gigantes Plaki)

Name: Giant Beans with Spinach and Feta (Gigantes Plaki)
Yield: Serves 6 to 8
Cuisine: Europe, Greek
Ingredients: 8 ounces (about 1 1/4 cups), giant beans or dried large lima beans, rinsed, picked over, and soaked overnight or quick-soaked (see illustration below); , Salt; 2 slices, high-quality white sandwich bread, quartered; 6 tablespoons, extra-virgin olive oil; 2 , medium onions, minced; 3 , medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 2 (10-ounce) packages, spinach, stemmed and washed; 2 (14.5-ounce) cans, diced tomatoes, drained; 1/4 cup, minced fresh dill leaves; , Ground black pepper; 6 ounces, feta cheese, crumbled (about 1 1/2 cups); 1 , lemon, cut into wedges (for serving)

8 comments

This hearty, satisfying dish, a melding of traditional Greek ingredients, makes a wonderful vegetarian main course or a delicious accompaniment to a main dish, such as a leg of lamb.

SERVES6 to 8

WHY THIS RECIPE WORKS

Dried large lima beans were, in our opinion, a perfectly reasonable substitute for gigantes in this giant beans with spinach and feta recipe. We concluded that a quick soak worked just as well as an overnight soak, and that salting during c...

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