Baked giant beans "plaki" with feta cheese

Another tasty recipe for this nutritious dry pulse which is very popular in Greece regardless the season! After the classic version of baked giant beans and the one with spinach and herbs that I have published in the past, today I have for you something similarly delicious! Don't think that any exceptional ingredients are needed for this dish. Just some feta cheese and celery are more than enough to give to this classic recipe some extra flavour so to enjoy a very nutritious and filling meal with the family

Slightly adapted from a recipe of Argyro Barbarigou,
a prominent Head Cook
Check out her site Argiro for more delicious recipes

Ingredients (for 5 people):
500gr. of giant beans
1 tbsp of baking soda
3 cloves of garlic, finely chopped
2 yellow onions, cut in thin rings
1 celery stalk, finely chopped (leaves on)
1 large carrot, grated
3/4 tea-cup of olive oil
1 tbsp of tomato paste
1/2 a glass of white dry wine (optional -my addition)
800gr. of finely chopped tomatoes (or 2X400gr. tomatoes concassé)
1 tsp of sugar (optional -my addition)
1/2 a bunch of finely chopped flat-leaf parsley
1/2 a bunch of fresh dill, finely snipped
1/2 tea-cup of water
salt
pepper
200-250gr. of feta cheese, coarsely crumbled

Method:
Put the beans in a large bowl filled with plenty of water and the baking soda and leave to soak all night. Next day drain in a colander and rinse well under running water.

Transfer the beans in a large pot with plenty of fresh cold water and boil on medium heat until they are tender but not mushy because they will also cook in the oven. When ready, drain in a colander and leave aside.

Preheat the oven to 180ºC.

In a deep frying pan warm half the oil on medium heat and sauté the onions for about 6-7 minutes until they become translucent. Add the celery and sauté for another 2-3 minutes. Then add the garlic and the grated carrot and sauté for another minute, stirring frequently with a wooden spoon.

Add in the pan the tomato paste and rub it thoroughly with the wooden spoon on the pan's base for 1-2 minutes so to release its aroma. Pour over with the wine (if used), stir and allow the alcohol to evaporate.

In the end add the tomatoes, the sugar (if used) and the water. Season well with salt and pepper, turn the heat to medium-low, cover with a lid and simmer for 15 minutes. When the sauce is medium thick take off the heat, add the parsley and the dill and stir well.

Empty the beans in a pyrex dish and pour over with the tomato sauce. Drizzle on top with the rest of the oil.

Put in the oven and bake for about 1 hour or until the beans are almost caramelised, absorbing most of their liquid and a nice oily sauce is left in the dish.

In the last 10 minutes scatter the feta cheese on top and put back in the oven to finish off the cooking.
*** We always keep an eye while cooking and if necessary add just a little bit of water.