Giant Beans Baked With Spinach And Feta Recipe

Gather ’round, food lovers, because I’m about to take you on a flavor adventure with my absolute favorite: baked giant beans with spinach and feta. This hearty, Mediterranean-inspired dish is a hug in a bowl, combining creamy beans, tangy feta, and fresh herbs. Trust me, once you try it, all your dinner guests will be asking for the secret recipe!

My Giant Beans Baked with Spinach and Feta dish bursts with the rustic, Mediterranean flavors I adore. Gigantes beans have a creamy consistency that rivals that of their more common, dried-bean counterparts.

Add in the tangy feta, fresh spinach, bright tomatoes, and the blend of Mediterranean herbs, and you’ve got not just baked beans but a succulent meal.

Giant Beans Baked With Spinach And Feta Recipe Ingredients

• Giant Beans: Packed with fiber and protein, promote heart health.
• Olive Oil: Rich in healthy fats, supports cardiovascular well-being.
• Spinach: High in vitamins, provides iron and antioxidants.
• Feta Cheese: Adds tangy flavor, provides calcium and protein.
• Dill: Fresh herb, enhances flavor and digestion.

Giant Beans Baked With Spinach And Feta Recipe Ingredient Quantities

• 2 cups dried giant beans (such as Gigantes)
• 4 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) chopped tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 10 oz fresh spinach, washed and roughly chopped
• 6 oz feta cheese, crumbled
• 1 tablespoon fresh dill, chopped

How to Make this Giant Beans Baked With Spinach And Feta Recipe

1. Wash the beans well and let them soak in clean water overnight or for at least 8 hours. Drain and wash them again before cooking.

2. Put the beans in a big cooking pot, cover them with clean water, and set them over high heat. When the water reaches a rolling boil, lower the heat slightly so that the water maintains a gentle boil; the beans and the pot’s as well. Simmer uncovered for 1 hour or longer until the beans are tender. Drain in a colander. Set aside.

3. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) to heat ahead of time.

4. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion, which has been chopped, and sauté until it is translucent, which should take about 5 minutes.

5. Add the minced garlic and sauté for as long as it takes to make the kitchen smell great.

6. Combine in a skillet the chopped tomatoes, tomato paste, oregano, thyme, salt, and pepper; stir well. Simmer the sauce for about 10 minutes, allowing it to thicken slightly.

7. In a big baking dish, combine the cooked beans, sauce made of tomatoes, and chopped up spinach. Mix thoroughly to make sure the beans are uniformly coated.

8. Pour the last 2 tablespoons of olive oil on top, cover the dish with foil, and bake in the preheated oven for 30 minutes.

9. Take off the foil and sprinkle the feta cheese over the top after crumbling it. Put it back in the oven for another 15 minutes, watching closely after 10 minutes, and take it out when the cheese is hot and bubbling.

10. Before serving, garnish with fresh dill. Enjoy your giant beans baked with spinach and feta!

Giant Beans Baked With Spinach And Feta Recipe Equipment Needed

1. Large mixing bowl
2. Colander or strainer
3. Large cooking pot
4. Large skillet
5. Wooden spoon or spatula
6. Sharp knife
7. Cutting board
8. Measuring spoons
9. Measuring cups
10. Baking dish
11. Aluminum foil
12. Oven
13. Oven mitts
14. Serving spoon

FAQ

• Can I use canned beans instead of dried giant beans?Indeed, substituting with canned beans is permissible. Prior to utilizing, ensure that the beans are thoroughly rinsed and drained. Owing to the fact that the beans are already cooked, it is likely that the cooking time in the oven will be lessened.
• What can I use instead of feta cheese?In the absence of feta cheese, goat cheese can be substituted, and for a creamier result, ricotta can be used. Adjust the amount of salt you use accordingly, since feta is a fairly salty cheese.
• How do I prepare the dried giant beans?Let the beans absorb water for an extended period, overnight is best. It only takes them a short while, 1-1.5 hours in boiling water, to reach that tender eating state they must achieve if they’re to be used in the recipe that requires them. Fresh water is a must for cooking the beans; don’t use the soaking water. After cooking comes draining and then, at long last, use the beans in the recipe. Despite the soak and the cook, there are still some uses for dried beans in the dish that call for them.
• Can I use frozen spinach instead of fresh?For sure! Before adding the frozen spinach to the dish, make sure to thaw it and drain it well. This prevents excess water from getting into the dish.
• Is it possible to make this recipe vegan?Certainly, just leave out the feta cheese or sub in a vegan cheese alternative to make the recipe plant-based.
• How long does this dish last in the fridge?After cooking, this dish can be kept in the refrigerator for up to 3 days, stored in an airtight container.

Giant Beans Baked With Spinach And Feta Recipe Substitutions and Variations

Large beans: Use cannellini beans or butter beans in their place for comparable texture and taste.
Avocado oil or sunflower oil can be used to replace extra virgin olive oil, as they yield a similar result and maintain the same health benefits.
Feta cheese—Replace with similar tang goat cheese; for milder option, use ricotta salata.
Dill, fresh: Use fresh parsley or fresh mint for a different sort of herbaceousness.
Fresh spinach: Substitute with Swiss chard or kale for a more robust green.

Pro Tips

1. Pre-Cooking Bean Tip: After soaking the beans, adding a pinch of baking soda to the boiling water can help soften them faster, reducing cooking time and ensuring a creamy texture.