1 pound dried white beans, such as great northern, cannellini or lima
2 tablespoons baking soda, optional
1 1/2 tablespoons butter, divided
4 tablespoons olive oil, plus a drizzle to finish, divied
8 scallions, sliced lengthwise into long strips
2 garlic cloves, crushed
2 red chilies (we used Fresno), sliced thin
4 cups baby spinach
1 teaspoon salt
4 tablespoons fresh lemon juice
5 ounces feta cheese, crumbled
A handful of fresh herbs, roughly chopped, basil, cilantro and/or dill, chervil
12 hours, 36 minutes
1. Put the beans in a large pot, cover with plenty of water, and let stand overnight.
2. The next day, add a pinch of baking soda to the water (if you live in a hard water area), and simmer the beans until just tender. The cooking time may be as little as 30 minutes, or over an hour, depending on the beans. Add additional water if necessary
3. Once cooked, drain the the beans well and toss them in a bit of olive oil (this will prevent the skin of the beans from flaking, and bit of salt to taste).
4. Heat a large non-stick skillet over medium-high heat. Melt 1 teaspoon butter and 1 tablespoon olive oil. Then stir in 1/3 of the beans. Fry in a single layer until golden brown, about 2-3 minutes. Remove to a large bowl. Repeat 2 more times or until all beans are fried.
5. Add in the remaining 1/2 tablespoon butter and tablespoon of olive oil along with the scallions, garlic, red chilies and baby spinach. Cook until the greens are just wilted, about 3 minutes. Add the beans and let cool to until mixture is slightly warm about 5 minutes.
6. Stir the salt, lemon juice and sumac, fresh herbs and feta. Toss to coat with a drizzle of olive oil.
Save the water the beans cooked in and use to add moisture to the final dish as needed.