PAN-FRIED NAVY BEANS WITH DILL AND FETA - Janella Purcell

Ingredients

• 400 g (14 oz) dried navy or butter beans
• 2 tbsp bicarbonate of soda
• 4 tbsp olive oil, plus extra to drizzle
• 6 spring onions, thinly sliced on the diagonal
• 2 garlic cloves, crushed
• Grated zest of 1 lemon
• 1 large handful of cavolo nero or kale, roughly chopped
• 1 long red chilli, thinly sliced (optional)
• 1 tsp unrefined salt, or to taste
• 2 tbsp dill, chopped
• 65 g (2½ oz/½ cup) crumbled goat’s feta
• 1 tbsp lemon juice