Ingredients

• 2 cupscups (400g) large dried beans (see note)
• Extra virgin olive oil
• 1brown onion, finely chopped
• 1garlic clove, thinly sliced
• 1carrot, peeled, diced
• 1 stick celery, strings removed, diced
• 2 bunches thyme, secured together with kitchen string
• 2 dried bay leaves
• 2cups chicken stock
• 400gcan diced tomatoes
• 3-4slices crusty bread
• 1garlic clove, extra, halved
• 100gfeta cheese
• ¼ cupmint leaves
• ¼ cupflat leaf parsley leaves

Method

• Place beans in a large ceramic bowl, cover with cold water and set aside for 12-24 hours to soak. Drain well, rinse and drain again.
• Cover base of large frying pan with extra virgin olive oil and heat over high heat, add the beans, onion, garlic, carrot, celery, thyme and bay leaves, stir to coat. Pour over the chicken stock and add the tomatoes. Reduce heat to low, cover and simmer 2 hours or until beans are tender.
• Drizzle both sides bread with olive oil and char-grill until toasted. Remove hot toasted bread to a board and rub with cut side of the garlic.
• Taste the beans, adjust the seasoning as required. Remove the thyme and bay leaves. Crumble over the feta, scatter over the mint leaves and parsley. Serve with bread.