Community recipe
Bubbly Feta and White Beans with Roasted Tomatoes
Tender white beans and juicy roasted tomatoes bubble around a warm block of feta. Finish with lemon and parsley, then scoop onto crisp toast for an easy, satisfying dinner.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tbsp olive oil
- 400 g cherry tomatos
- 2 cans of cannellini beans, 15 oz/425 g cans, drained and rinsed
- 3 garlic cloves, peeled and minced
- 15 g fresh parsleies, chopped
- 1 lemon, washed
- 1 tbsp olive oil
- 1 tsp dried oregano
- 0.5 tsp kosher salt
- 0.25 tsp ground black pepper
- 200 g block feta
- 8 slices of crusty bread
Make it
Instructions
- 01
Heat the oven and prepare the ingredients
Set a rack in the center of the oven and preheat to 425°F (220°C). Grease the bottom and sides of a 2-quart baking dish with 1 tbsp olive oil. Wash and dry 400 g cherry tomatoes. Open 2 cans of cannellini beans (15 oz/425 g each); drain and rinse them well. Peel and finely mince 3 garlic cloves. Wash, dry, and chop 15 g fresh parsley; wash 1 lemon and set both aside for finishing. | Why: Greasing prevents sticking, while draining and drying keep the bake flavorful rather than watery.
- 02
Season the beans and tomatoes
In the greased dish, combine the prepared beans, tomatoes, and garlic with 1 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp kosher salt, and 1/4 tsp ground black pepper. Toss thoroughly and spread into an even layer. | Why: Coating everything evenly seasons the beans and helps the tomatoes roast and burst.
- 03
Top and bake
Place 200 g block feta in the center of the bean mixture, nudging the tomatoes around it. Set the greased dish on the center rack and bake at 425°F (220°C) for 23–25 minutes, until the tomatoes have split, the beans bubble at the edges, and the feta is hot and lightly golden. Use oven mitts to remove the dish and set it on a heatproof surface. | Why: Baking the feta whole softens it into a creamy topping as the tomato juices form a sauce.
- 04
Rest the bake and toast the bread
Let the hot dish rest for 5 minutes. Meanwhile, toast 8 slices of crusty bread in a toaster in batches for 3–4 minutes per batch, until crisp and golden; keep the toasted slices on a plate. If toasting takes longer than the rest, leave the dish on its heatproof surface until ready to serve. | Why: A short rest thickens the tomato juices, and crisp bread stands up to the saucy beans.
- 05
Finish and serve
Cut the prepared lemon in half, remove any visible seeds, and squeeze its juice over the warm bake. Scatter over the prepared parsley, then gently break up the feta with a spoon and fold it into the tomatoes and beans just enough to make a creamy sauce. Taste and serve immediately in four bowls with two toasted slices per person. | Why: Lemon brightens the rich feta, while a light stir makes the sauce creamy without crushing the beans.
