Gigante Beans With Feta And Bitter Greens

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2 tablespoons plus 1 teaspoon extra-virgin olive oil

2 cups finely chopped onion

2 garlic cloves, thinly sliced

2 tablespoons tomato paste

8 ounces dried gigante beans, soaked in water overnight

1 pound blanched tomatoes, peeled and finely chopped (1 1/2 cups)

4 1/2 cups water

1 bunch (about 6 ounces) dandelion greens, ends trimmed, cut into 3-inch pieces

1 tablespoon red-wine vinegar

Coarse salt

1/2 cup reduced-fat feta cheese, crumbled (3 ounces)

3 tablespoons coarsely chopped fresh dill

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