Mid-Week Quickie: Greek Baked Beans with Feta

Ok.  I’ll admit it upfront: This is not a true quickie, because you have to bake it for an hour and fifteen minutes.  But it’s less than fifteen minutes of active time, so you just have to get it together to prep it an hour or so before you want to eat.

Since I bought feta cheese for a pasta salad a few weeks ago, I’ve been looking for ways to use up the leftovers.  I saw this recipe for Yigante Beans that I just couldn’t stop thinking about, and ultimately ended up combining that recipe with this one, and adapting them to make the whole thing ridiculously easy.

One 14 oz. can butter or lima beans, drained (because I clearly didn’t plan ahead enough to soak dried beans)
One 14 oz. can diced tomatoes, drained and chopped
1 medium onion, finely chopped
dried herbs, whatever suits your fancy.  I used basil, thyme and a bay leaf.
1 tablespoon honey
1 tablespoon tomato paste
1/8 c. red or white wine vinegar
kosher salt and fresh ground black pepper
1/4 c. crumbled feta cheese
extra virgin olive oil

Preheat the oven to 325°.

Heat a nonstick pan on medium and add a tablespoon of olive oil.  When it shimmers, add your beautifully chopped onions (see last post).  Add a pinch of salt and cook over medium-low heat for about 10 minutes, or until soft and translucent, turning the heat down if they start to brown.
When the onions are almost done, heat a half cup of water in the microwave to boiling.  Then, in a baking dish (I think mine is 6″x9″) combine the beans, tomatoes, and cooked onion.  Add your dried herbs, crushing them in your palm before you add them – this is a trick to help release the oils in dried herbs.

Now, add the tomato paste and honey to the water and stir until dissolved.
Add the tomato/honey mixture to the beans and stir to combine.  Add a pinch of salt and a few grinds of pepper, and your bay leaf, and pop that baby in the oven.
After one hour, take the dish out and stir in the vinegar.  Sprinkle the feta over the top, and put the dish back in the oven.  Turn the heat up to 375 and bake 15 minutes longer.  Ta da!
Serve with a crunchy salad–mine was cubed tomato, cucumber and avocado with balsamic vinagrette.  Enjoy!

Lima Bean on Foodista


2 responses to “Mid-Week Quickie: Greek Baked Beans with Feta

  1. Cool beans! Glad my posting helped inspire you — how did you like it?

  2. Wow, this looks so good! Im bookmarking this recipe.

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