Potted giant beans with mixed vegetables

A delicious recipe for something different using this nutritious and very tasty dry pulse, the giant beans which are so versatile! Nice idea to have a hearty and filling meal without the need of any meat involved

Recipe from "Gourmet" magazine
of "ELEFTHEROTYPIA" newspaper (2010)

Ingredients (for 4-6 people):
500gr. of giant beans, soaked in water from the night before
2 yellow onions, grated
1 clove of garlic, minced (optional)
2 medium leeks, finely chopped
2 Spring onions, finely chopped
2 yellow bell peppers, cut in thin strips
250gr. of small white mushrooms, cut in half
300gr. of fresh spinach, washed and roughly chopped
½ a bunch of dill, finely snipped
4-5 tbsp of olive oil
salt
pepper

Method:
Drain the soaked beans in a colander and rinse with fresh water. Put in a large pot, add plenty of water in (no salt) and boil on medium heat for 45 minutes.

When they are tender, drain again in the colander but don't rinse.

In the same pot, warm the oil on medium heat and sauté the onions, the garlic (if used), the Spring onions, the mushrooms, the peppers and the leeks until they start getting soft.

Then add the beans and the spinach and stir. Add in the pot 2 tea-cups of lukewarm water and season with salt and pepper. Cover the pot with the lid and cook for about 25-35 minutes or until the vegetables are cooked through and the food is left with a nice oily sauce.

In the end, stir in the dill and serve immediately.