DIRECTIONS

1. Rinse the beans and put them in hot water from the previous day.
2. The next day, rinse them and cook them for 45 minutes in non-salted water (we want them soften, but not very soften. To check if ready, prick them with a toothpick. When pricked, they are ready).
3. When cooked, strain them without rinsing them and don’t throw away the water where they have been cooked.
4. Rinse the vegetables, chop the onions, the spinach, the leeks and the spring onions. Remove the stalks and the seeds from the peppers and chop them too.
5. In a large frying pan, pour over Horio extra virgin olive oil mountain regions and slightly sauté the vegetables. When ready, put them in a hull.
6. In the hull with the sauteed vegetables, add the beans, salt, pepper, some Horio extra virgin olive oil mountain regions and stir well.
7. Add 2 cups from the water where the beans were boiled and cover the hull with the cap.
8. Cook in preheated oven for about 30 minutes at 190C.
9. Uncover the hull and sprinkle Horio feta cheese (or Horio light white cheese), grated by hand, and the chopped dill.
10. Keep cooking for about 10 – 15 minutes without covering the hull.