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White Beans with Tomatoes and Feta

August 27, 2010

I have loved the idea of this dish forever, and don’t think I’ve ever made it.  It’s one of those that the whole is greater than the sum of its parts.  The tomato turns our rich and velvety, and nothing beats feta melted into tomatoes.  This would be a good main course served with a salad, or a nice side for a light fish or chicken dish.  My picture is far to ugly to post…I guess I was pretty eager to eat it, so this one will just be left up to your imagination.  This recipe is adapted from “Eating the Greek Way” and serves 4-6 as a side dish. 


3-14 oz cans butter beans or other large white bean, drained and rinsed

1 T olive oil

1 yellow onion, chopped (optional)

2 carrots, diced

2 celery stalks, diced

2 garlic cloves, diced

1 t dried or fresh thyme

1 t dried or fresh chopped oregano

1-28 oz can whole Italian plum tomatoes

2 T tomato paste

3 T chopped fresh Italian parsley

1 c crumbled feta


Heat oven to 350 degrees.  Heat olive oil over medium high heat in a large skillet.  Add onion, carrot and celery and saute until softened, but not browned, for about 10 minutes.  Add garlic, thyme and oregano and saute another minute.  Add tomatoes, tomato paste, beans and parsley and bring to a simmer, breaking up the tomatoes with a spoon.  Season to taste with salt and pepper.  Pour mixture into a gratin dish or 2 quart casserole and bake for 25 minutes, until mixture is bubbling.  Sprinkle feta on top and continue to bake for 5 more mintues, until the feta is beginning to melt.  Serve hot from oven.

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