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Beans and Feta Recipe

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This recipe for Beans and Feta, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Billy Curran
Added: Saturday, November 3, 2007
Category:
Category:
Ingredients:  
Ingredients:  
5 Tbls. olive oil
1 large onion thinly sliced
1 tsp. black pepper (roughly ground)
2 cloves of garlic minced
2 14 oz. cans of butter beans (drained)
1 14 oz. can of diced tomatoes drained
1 tsp. dried oregano
1 tsp. smoked paprika (pimenton)
1 bay leaf
6 oz. feta cheese
1 1/2 Tbls. minced parsley
Directions:
Directions:
Preheat oven to 350º. Heat oil in an ovenproof skillet over medium-high heat. Add the onion and black pepper, saute until it begins to caramelize, about 5 to 7 minutes. Add the garlic and saute 2 minutes. Add the tomatoes, beans, oregano, paprika, and bay leaf. Gently simmer until the liquid is mostly cooked off. Remove from heat. Top with feta cheese and chopped parsley. Bake in oven until feta melts, about 15 minutes..
Number Of Servings:
Number Of Servings:
6 side servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I usually cook Italian sausage separately. Then, before I put the feta cheese on top of the beans, I arrange the sausage on top of the beans. I then top it all with the feta and place in oven. This makes it a main course dish. I'm sure you could experiment with chicken too- but we want to keep fat content up.

 

 

 

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