Crumbled Feta


Prep time: 15 minutes
Cooking time: 20 minutes

Ingredients

3 cups cooked white beans
2 plum tomatoes
1 onion
2 cloves garlic
1 sprig rosemary
⅓ cup crumbled feta
¼ cup + 1 tbsp olive oil
2 tbsp lemon juice
¼ tsp red pepper flakes
½ tsp salt
¼ cup panko
2 large handfuls spinach

Baked Gigante Beans

I love this recipe for a quick lunch or dinner. If there are leftovers, they make a great work lunch option too!

I used gigante beans, but chickpeas or cannelini beans would work great too. 3 cups of beans ends up to be about 2 cans of beans.

Feel free to play around with the herbs. I had rosemary so I used that,
but dried or fresh herbs like oregano, basil, or thyme would work great too.

Prep time: 15 minutes
Cooking time: 20 minutes

Ingredients

3 cups cooked white beans
2 plum tomatoes
1 onion
2 cloves garlic
1 sprig rosemary
⅓ cup crumbled feta
¼ cup + 1 tbsp olive oil
2 tbsp lemon juice
¼ tsp red pepper flakes
½ tsp salt
¼ cup panko
2 large handfuls spinach

Directions

  1. Preheat oven to 375 degrees.
  2. Dice tomatoes and onion.
  3. Mince garlic or use a garlic press.
  4. Remove rosemary from stem and roughly chop.
  5. Add all ingredients, except for 1 tbsp olive oil, panko bread crumbs and spinach to a 9×16″ baking dish. Toss to coat the beans with all the yummies.
  6. Toss the breadcrumbs with 1 tbsp of olive oil and cover the beans in the baking dish
  7. Bake for about 20 minutes until slightly golden on top.
  8. Remove from oven and mix in the spinach just before serving.
  9. Serve with warmed pita, naan or a nice crusty bread.

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