Broad Beans with Feta Cheese and Vegetables

Cover the beans in a bowl with cold water and soak overnight.

The next day, drain, place in a saucepan and fill with enough water for the beans to be well covered. Add the bay leaf, the herbs and chile pepper. Season with salt and bring to a boil. Reduce to a medium heat and cover with the lid. Cook for 1-1 1/2 hours.

Meanwhile, trim the mushrooms, wipe with a paper towel and cut into slices. Rinse and trim the zucchini, cut in half lengthwise and cut into slices. Peel the onion and garlic, halve the onion and cut into strips and finely chop the garlic. Blanch the tomatoes and rinse with cold water. Peel, quarter, remove seeds and chop into pieces.

In a pan, heat 2 tablespoons of olive oil and sweat the onion with the garlic until translucent. Add the zucchini and mushrooms. Season with salt and pepper and fry with occasional stirring.

Drain the olives and cut into slices. Crumble the feta. Rinse and trim the peperoncino peppers, remove the seeds and chop.

Preheat the oven to 200°C (approximately 400ºF).

Rinse the beans in a sieve and mix with the vegetables and tomatoes. Place in a greased baking dish. Mix the feta with the olives and peppers and spread over the vegetables. Season with salt and pepper and drizzle with the remaining olive oil.

Bake until golden brown (20-25 minutes).