Stewed Giant Lima Beans with Dandelion Greens and Feta

Stewed Giant Lima Beans with Dandelion Greens and Feta

Ingredients:
1 pound dried giant lima beans
2 tablespoons olive oil
1 large yellow onion, chopped
2 medium garlic cloves, minced
1 quart vegetable broth
1 (15-ounce) can diced tomatoes
1/4 cup dry white wine, such as Chardonnay
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes
8 ounces small dandelion greens, washed and cut into 2-inch pieces
1/4 cup white wine vinegar
2 tablespoons chopped fresh dill fronds
1/4 teaspoon salt
8 ounces feta cheese, crumbled

Directions:
1. Soak the beans in a large bowl of cool water at least 12 hours but not more than 16 hours. Drain.
2. Set a large saucepan over medium heat for a few minutes, then swirl in the oil. Add the onion and cook, stirring often, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds.
3. Add the broth, tomatoes, wine, oregano and red pepper flakes. Stir in the beans, raise the heat to high and bring to a simmer. Cover, reduce heat to low and simmer 1 hour. Uncover and cook, stirring occasionally, until the beans are tender and much of the liquid is absorbed, about 1 hour more. (It should be a thick stew; add broth if it dries out.)
4. Meanwhile, bring a medium saucepan of water to a boil. Blanch the greens 1 minute, then drain and shake dry.
5. Stir the greens into the beans along with the vinegar, dill and salt. Simmer slowly, covered, 10 minutes, stirring gently.
6. Ladle into small shallow bowls and crumble the feta on top.

Make Ahead:
Blanch the greens up to 6 hours ahead and keep covered at room temperature.