COOKING THE BEANS:
Soak the beans in water overnight, drain the water, add the beans to a pot, add a bay leaf, cover with water and cook it in a pressure cooker for about 30 minutes or according to the beans package instructions. Drain the water and the beans are ready.
Add the beans to a pot, add a bay leaf, cover with water, bring to a boil then simmer them for 1 hour. After 1 hour, transfer the beans and the cooking water to a pressure cooker and cook them for about 30 minutes or according to the beans package instructions.
MAKE THE LEMON PARSLEY PESTO:
Blend all the ingredients for the pesto, reserve.
MAKE THE BEANS STEW:
Add the olive oil to a pan, when heated, add the onions and the garlic, let them cook in low heat for about 15 minutes or until the garlic is completely soft and tender.
Add the tomato sauce, salt, pepper, oregano, sugar, and crushed red chili flakes and let it cook for about 25 minutes on medium-low heat.
Add the cooked beans and the spinach and let it cook for about 5 minutes.
Transfer the beans stew to a serving dish, sprinkle with vegan feta cheese and the lemon parsley pesto, and serve it with a side of fresh bread, or rice, or a fresh greek or green salad!