Ingredients
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 cups finely chopped onion
2 garlic cloves, thinly sliced
2 tablespoons tomato paste
8 ounces dried gigante beans, soaked in water overnight
1 pound blanched tomatoes, peeled and finely chopped (1 1/2 cups)
4 1/2 cups water
1 bunch (about 6 ounces) dandelion greens, ends trimmed, cut into 3-inch pieces
1 tablespoon red-wine vinegar
Coarse salt
1/2 cup reduced-fat feta cheese, crumbled (3 ounces)
3 tablespoons coarsely chopped fresh dill
Preparation
Heat 1 tablespoon oil in a medium pot over medium heat. Cook onion until soft, 8 to 10 minutes. Add garlic and tomato paste. Cook until fragrant, 2 to 3 minutes.
Drain beans, and add to pot. Add tomatoes and water. Bring to a boil. Reduce heat, and just barely simmer, partially covered, until beans are tender, about 3 hours.
Meanwhile, prepare an ice-water bath. Bring a medium pot of water to a boil. Blanch dandelion greens until tender and no longer bitter, about 9 minutes. Transfer to ice-water bath using a slotted spoon.
Once beans are tender, add vinegar and 1 teaspoon salt. Drain dandelion greens, and add to pot. Rewarm if needed.
Divide beans among 4 bowls, and top with feta and dill. Drizzle each with 1 teaspoon oil.
