Remember way back when baked feta pasta took the world by storm? It wasn’t that long ago, but things move fast on social media. I haven’t forgotten that genius dish, and I hope you haven’t either.
In my quest to eat creamy beans as much as possible, I decided to combine two worthwhile trends into one and make creamy baked feta beans. I can’t believe I didn’t think of it sooner, because, frankly, it’s genius. A whole block of feta cheese is nestled into the middle of cannellini beans, cherry tomatoes, garlic, and canned crushed tomatoes, along with a good drizzle of olive oil.
Simply Recipes / Ciara Kehoe
The whole thing bakes until the flavors are concentrated and the cheese is ultra-creamy. Admire its beauty before you stir the whole thing together and serve in shallow bowls with crusty bread for dipping. Or toss with hot pasta for a hearty and flavorful main. It’ll look and feel like it took so much more time and effort than it did.
Choosing the Right Beans
I prefer canned cannellini beans for this recipe. If you have time to make homemade, even better (and good for you!). I’ve learned over the years that not all canned beans are created equally. I like to use O Organics (Kroger’s organic brand) or Whole Food’s 365 brand.
If you can’t find cannellini, another white bean will work in a pinch, such as Great Northern.
Simply Recipes / Ciara Kehoe
Choosing the Right Feta
In all honesty, any block feta will work here. That being said, there is a real divide between good feta and fine feta. If you have the luxury, look for sheep’s milk feta, preferably packed in brine. Trader Joe’s has a good one that’s affordable. Avoid crumbled feta, since it won’t melt the same way in the oven.
Fun With Feta
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