Greek White Beans with Coriander and Lemon-baked Feta

This is the kind of dish I like to make when I’m tired and I want something that’s easy to prepare and which has the super power to instantly take me to my happy place – basically a two up two down shack with a summer kitchen anywhere along the coast of the Mediterranean (I’m easy to please). This version of Greek beans is much simpler than my traditional recipe for Greek gigantes beans with tomatoes, nettles and herbs. Served with my oven-baked feta and a bowl of warm artisan bread, this is a dish that you can have on the table within 30 minutes. That’s my kind of fast food.

Greek Beans with Baked Feta

Ingredients

2 tbsp of extra-virgin Kalamata olive oil
1 large red onion, finely chopped
3 large garlic cloves, finely chopped
2x 400g cans of cherry tomatoes in tomato juice
1 tsp dried wild oregano
1 tsp dried dill
Sea salt and freshly ground pepper, to your taste
2x 400g cans of butter beans, drained
1 lemon, cut into quarters
Fresh dill, finely chopped for garnishing
Pul biber, for garnishing

For the feta:
1 200g block of PDO Greek feta, broken in half
A drizzle of extra-virgin kalamata olive oil
1 tsp of whole coriander seeds, roughly crushed
1 lemon, zested and juiced
Fresh dill, finely chopped for garnishing

How I make it

Heat an oven to 180C.

Heat up a large frying pan and add the olive oil. When the oil has come up to temperature, add the chopped onion. Turn down the heat and allow it to gently fry until it’s soft and translucent (around 10 minutes). Add the garlic and stir fry for a couple of minutes. Add the tomatoes and allow the lot to simmer for 10 minutes.

Add the beans, the lemon quarters and the dried herbs to the tomato mixture and simmer for a further 15-20 minutes. Season to your taste.

Meanwhile, place the feta onto an oven-proof dish. Drizzle it with olive oil and scatter the crushed coriander seeds and half the lemon zest over the top. Place in the oven and let it bake until the edges turn golden (around 15-20 minutes).

Remove the feta from the oven and place the beans into a pretty dish. Sprinkle both dishes with the lemon juice and garnish with the chopped dill. Garnish the feta with the remaining lemon zest and the beans with a generous pinch of pul biber.

You can eat the cooked lemon by the way.

Please check out my Pantry and Suppliers pages to discover more about the ingredients I use, the brands I love and the places I source them from.

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