1. Drain the giant beans and place in a pot with enough water to cover by 8 cm. Place the bay leaves in the pot. Bring the giant beans to a boil over medium heat, skim the foam off the top, reduce heat and simmer until tender but not disintegrating, about 1 ½ hours. Remove, drain and rinse with cold water.

2. Chop the roasted red peppers or cut into thin strips. Toss the goant beans with the finely chopped red onion, the roasted red pepper, the olives, capers, olive oil, vinegar, salt, oregano and pepper. Top with crumbled feta and serve. The salad may be served warm, at room temperature, or chilled.