Baked Feta Butter Beans with Cherry Tomatoes and Fresh Herbs
Creamy feta cheese bakes into tender butter beans and burst cherry tomatoes, creating a luscious spring dish perfect for sharing. Finished with fresh basil and crusty bread, this one-pan wonder delivers Mediterranean comfort in under an hour.
Ingredients
- 2 x 400g tins butter beans, drained and rinsed
- 200g block feta cheese
- 300g cherry tomatoes, halved
- 4 cloves garlic, thinly sliced
- 1 small red onion, thinly sliced
- 60ml extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon chilli flakes
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 25g fresh basil leaves
- Salt to taste
- Crusty bread for serving
Instructions
Preheat your oven to 200°C (180°C fan).
Spread the drained butter beans in an even layer in a medium baking dish (approximately 23x33cm).
Scatter the halved cherry tomatoes, sliced red onion, and garlic over the beans.
Place the block of feta cheese in the centre of the dish.
Drizzle the olive oil evenly over everything, then sprinkle with dried oregano, chilli flakes, and black pepper.
Bake uncovered for 35-40 minutes until the feta is golden on top and the tomatoes have burst and are bubbling.
Remove from oven and use a fork to gently break up the feta, mixing it partially through the beans and tomatoes to create a creamy sauce.
Drizzle with fresh lemon juice and scatter over the lemon zest.
Tear the fresh basil leaves and scatter generously over the top.
Taste and season with salt if needed, then serve immediately with crusty bread for scooping.
Did you make this?
Upload your photo and show how it turned out.
