Thick Beans with Sheep Cheese and Vegetables

Ingredients

• 250 g dried white beans
• 1 bay leaf
• 2 sprigs sage
• 2 sprigs beanweed
• 1 red chili pepper
• Salt
• 250 g fresh mushrooms
• 2 Zucchini
• 1 Red Onion
• 1 Garlic clove
• 300 g tomatoes
• 4 tbsp olive oil
• 80 g green pitted olives
• 200 g feta
• 1 red bell pepper
• fat (for greasing the dish)
• black pepper (ground)

Instructions

1. 1.

   Cover beans in a bowl with cold water and soak overnight.

2. 2.

   Drain the next day, place in a pot, add enough water to cover. Add bay leaf, herbs, chili, salt, bring to boil. Simmer on medium heat with lid slightly ajar for 1–1½ hours.

3. 3.

   Meanwhile clean mushrooms, wipe with paper towel, slice. Wash zucchini, trim, halve lengthwise and slice. Peel onion and garlic; cut onion in half, slice into strips, finely chop garlic. Blanch tomatoes, cool, peel, quarter, seed, and dice.

4. 4.

   Heat 2 tbsp olive oil in a pan, sauté onion and garlic until translucent. Add zucchini and mushrooms, stir occasionally, season with salt and pepper.

5. 5.

   Drain olives, slice, crumble feta. Wash bell pepper, remove seeds, chop.

6. 6.

   Preheat oven to 200 °C (392 °F) on top and bottom heat.

7. 7.

   Rinse beans, mix with vegetables and tomatoes, transfer to greased baking dish. Combine feta, olives, and bell pepper; spread over the mixture, season with salt and pepper, drizzle remaining olive oil.

8. 8.

   Bake in preheated oven for 20–25 minutes until golden brown.

9. 9.

   Remove and serve with fresh ciabatta or flatbread as desired.