Meet Argiro Barbarigou - Pulses

Ingredients

• 500 g large dry white beans such as lima, cannelini, or flageolets (in Greek they are called Gigantes - giant beans)
• 3 cloves garlic, finely chopped
• 2 brown onions, thinly sliced
• 3/4 teacup olive oil
• 1 tbsp tomato puree
• 800 g tomatoes, chopped
• 1 stick celery
• 1 carrot, grated
• a handful of parsley, finely chopped
• a handful of dill, finely chopped
• 1/2 teacup water
• salt and pepper to taste
• 200 g feta cheese, cubed