Fiber-filled white beans, sweet tomatoes, and tangy feta make this Tomato Baked Vegetarian Beans with Tangy Feta an easy and healthy anytime dinner loved by the whole family. Serve with homemade parsley pesto and fresh, crusty bread for an unforgettable Meatless Monday dish.
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5 from 1 vote

Tomato Baked Vegetarian Beans with Tangy Feta

Fiber-filled white beans, sweet tomatoes, and tangy feta make this Tomato Baked Vegetarian Beans with Tangy Feta an easy and healthy anytime dinner loved by the whole family. Serve with homemade parsley pesto and fresh, crusty bread for an unforgettable Meatless Monday dish.
Recipe inspired by The Bojon Gourmet
Prep Time10 mins
Cook Time1 hr 30 mins
Soaking Time4 hrs
Total Time1 hr 40 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 494kcal
Author: Jessica Randhawa

Ingredients

For the Beans

  • 1.5 cups dry large white beans, soaked in cold water 4 hours to overnight
  • 2 cloves garlic, peeled
  • 1 bay leaf
  • 1 tsp salt

For the Tomato Sauce

  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 (28 ounce) jar whole, peeled tomatoes
  • 1 (15 ounce) jar diced tomatoes
  • salt + pepper, to taste
  • 6 ounces feta cheese, crumbled into large chunks

Parsley Pesto

  • 1 bunch parsley, leave only
  • 1 lemon, zested
  • 1/2 lemon, zested
  • 1/4 cup olive oil
  • salt, to taste

Instructions

Prepare the Beans

  • Transfer the pre-soaked, drained beans to a large saucepan and cover with 4 inches of clean water. Add the bay leaf, garlic cloves, and salt. Bring water to a boil over high heat. Once boiling, reduce heat to medium and partially cover the pot. Simmer the beans until they are nearly tender, but not mushy. This may take between 30-60 minutes depending on the bean used and how long they were pre-soaked. Remove from heat and allow beans to cool in their own liquid before draining. Set aside.

For the Tomato Sauce

  • Preheat oven to 400 degrees F and position oven rack in the upper third position. You will need a ceramic or glass baking dish measuring approximately 9- to 10- inches or equivalent.
  • Heat a large skillet over medium-high heat. Add the olive oil and the onion to the skillet and sauté for approximately 5 minutes, stirring frequently. Stir in the garlic and sauté for an additional minute more before adding the tomatoes, and their juices, to the skillet. Bring to a simmer, then reduce heat to low, and continue to simmer until thick chunky sauce is formed, stir frequently to prevent burning. Season with salt and pepper, to taste.
  • Transfer sauce to baking dish. Add the drained, cooked beans, gently tossing them to coat in sauce. Crumble big chunks of feta over the top of the beans and sauce and gently press into the sauce. Drizzle with olive oil and a pinch of salt.
  • Bake for approximately 30 minutes, or until sauce is bubbling and cheese is beginning to brown on the top.

For the Parsley Pesto

  • Place the parsley, lemon zest, lemon juice, olive oil and salt in a small food processor or blender and process until smooth. Top on prepared beans at serving.

Notes

If you prefer not to soak your beans, or you're short on time, 2 (15 ounce) cans of white beans (I recommend cannellini), drained and rinsed, make a great alternative.
Store-bought pesto would also taste just as fantastic.

Nutrition

Calories: 494kcal | Carbohydrates: 36g | Protein: 15g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 25mg | Sodium: 709mg | Potassium: 340mg | Fiber: 8g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 17.5mg | Calcium: 197mg | Iron: 2.2mg
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