Beans Baked in Tomato Sauce with Feta and Mint
One of the best things about beans is how versatile they are. These protein- and fiber-filled legumes are a blank canvas waiting for any blend of seasoning to pair with any type of cuisine.
Today, we are heading towards Mediterranean influence: white beans are cooked in tomato sauce and topped with feta and fresh mint. This dish was built on what I normally have in my pantry (with the exception of feta, which I don’t usually keep on hand). Feel free to modify based on what you have in your own pantry.
The original batch used dried locally grown gigantes beans. But feel free to use any dried or canned white bean. A quick and funny story about these beans: I was skimming through my stack of Bon Appetit magazines and there was an article about some magic beans, which of course I had to skim through. Then I saw that the beans used by the New York chef were from Half Moon Bay, CA. I stopped reading and ran to my pantry and discovered that I had the exact same beans at home, purchased at the farmers market. Yay!
When I set out to update this recipe, I used Rancho Gordo‘s corona beans, which I soaked overnight and then gently simmered them in well-salted water until they are just cooked. Depending on the type of bean you select and how fresh it is, the cook time can range from 1 – 3 hours. You can also use a pressure cooker or slow cooker to cook the beans, even from dry.
If you choose to use canned beans, drain and rinse three 15-ounce cans of white beans. Or mix it up and use three different kinds of beans!
Preheat the oven to 425 degrees. Heat a large, oven-proof pan over medium heat and coat the bottom with olive oil. Thinly slice an onion and cook, stirring often, until it is a soft golden brown. Stir in some minced garlic, dried oregano, and a good pinch of chili flakes (optional or add more if you prefer more spice). Cook for a couple of minutes and then stir in a 28-ounce can of tomato puree. I prefer to use tomato puree that is plain and free from additional seasonings. Cook for a few more minutes.
Stir in the beans. Now would be a good time to taste and add a bit of salt if needed. Keep in mind that feta is usually on the salty side. I find that if I cook my own beans, I typically add a pinch or two of salt and if I used canned beans I don’t. Go by your taste buds.
Sprinkle feta evenly over the top. Yum!
Bake for about 15 minutes or until the edges of the feta are starting to brown.
Scoop the beans into a bowl or onto a plate. Sprinkle with some thinly sliced mint. Finish with a squeeze of lemon.
Serve with some pita and a side salad or roasted veggies for a complete meal. Or serve as a side to another dish. Or just dive in with a fork. I also like to stuff the beans inside a pita for an easy lunch. Enjoy!
Beans Baked in Tomato Sauce with Feta and Mint
Ingredients
- 1 lb dried beans that have been soaked and cooked OR
- 3 15 oz cans of white beans drained and rinsed
- 1 onion
- 4 large garlic cloves
- 1 28 oz can tomato puree (I prefer using tomato puree with no additional seasonings added)
- 1 tsp dried oregano
- big pinch of red chili flakes (optional or adjust for your spice preference)
- 4 oz crumbled feta
- 1 small bunch mint
- lemon wedges, for serving
- salt to taste
- 2 – 3 tbsp olive oil
Instructions
- Preheat oven to 425 degrees. Heat a large oven-safe pan (such as cast iron) over medium heat. While the pan is warming, thinly slice the onion. Add the olive oil and then the onion. Cook the onion, stirring occasionally, for about 7 – 8 minutes until it is soft and golden brown.
- While the onion is cooking, mince the garlic and drain and rinse the beans. When the onion is soft and golden brown, stir in the garlic, oregano, and chili flakes. Cook for about 1 – 2 minutes, stirring often to prevent the garlic from burning.
- Add the tomato sauce and cook for another 2 – 3 minutes. Remove from the heat and stir in the beans. Taste and add salt if needed, keeping in mind that feta is usually quite salty. Sprinkle the feta evenly over the top. Bake for about 15 – 18 minutes until the edges of the feta start to brown.
- While the beans are in the oven, thinly slice the mint and cut a lemon into wedges.
- Scoop the beans into bowls and top with the mint. Squeeze some lemon over the top or serve with the lemon wedges on the side.
- Enjoy!