Greek Beans

• 1 lb. dry butter beans (or two 14 oz. cans, drained)
• olive oil
• 1 onion, peeled and chopped
• 4 cloves of garlic, finely sliced
• 2 carrots, finely sliced
• 4 large tomatoes, roughly chopped
• 1 tblsp. tomato paste
• 2 bay leaves
• small handful of flat leaf parsley, chopped
• 1 14 oz. can chopped tomatoes
• red wine vinegar
• salt and pepper
• package of feta cheese
• pita breads

1. If using dry beans, soak overnight, drain and add fresh cold water then simmer for 1 hour and drain again.
2. Preheat oven to 350F
3. Cover bottom of casserole pan with olive oil and fry onions in hot oven until soft. Add garlic, after one minute more add carrots, fresh tomatoes, tomato puree, tinned tomatoes, bay leaves, parsley, and fill the empty tomato can with water and add that as well. Splash in some red wine vinegar, about two tablespoons and season well.
4. After 10 minutes add the beans, stir and cover.
5. Cook for 1 hour.
6. Serve with crumbled feta and hot pitas.

butter beans, olive oil, onion, garlic, carrots, tomatoes, tomato paste, bay leaves, handful of flat leaf parsley, tomatoes, red wine vinegar, salt, feta cheese, pita breads

Taken from www.epicurious.com/recipes/member/views/greek-beans-50120973 (may not work)