We love the classic Greek dinner of grilled or roasted meat wrapped up in a pita as much as anyone, but we've fallen hard for this vegetarian dish. Michele Scicolone, author of The Mediterranean Slow Cooker
, simmers a big pot of white beans in a savory tomato sauce and then sprinkles it with tangy feta cheese. It takes about eight hours to cook, so you can start it in the morning and forget about it until dinnertime.
Get the recipe: Giant Beans in Tomato Sauce