Saucy White Beans + Feta with Lemon-Chili Oil

I don’t know where in the back of my brain Saucy White Beans + Feta with Lemon-Chili-Oil came from. I was just craving something savory and quick, and wound up here. Every time I make it I’m still surprised by how tasty it really is. It manages to be light and fresh tasting, but also a yummy comfort food. Perfect for the first day of October, when it’s finally okay to turn on your stove again.

Serves 4-6
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients

• 2 15oz cans of cannellini beans, drained & rinsed (You can sub for great northern beans or do a mixture. You can even try this recipe with fava beans, lima beans, or gigante beans. The world is your beanpod here.)

• 2 15oz can of diced tomatoes

• 2 cloves of garlic, minced

• 1 medium shallot, minced

• Juice from 1 lemon

• Zest from ½ lemon

• ¼ tsp crushed red pepper flakes

• 1 tbsp red wine vinegar

• 1 tbsp agave nectar

• 1 tbsp tomato paste

• ½ cup of parsely, chopped

• 1-2 tsp salt (to taste)

• 4 tbsp olive oil, divided

• ¼ cup of feta, crumbled (Make it vegan by substituting with tofu crumbles.)

Instructions

1. Heat a skillet over medium heat. Add 2 tbsp of olive oil and the shallot. Sauté until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds more. 

2. Add the diced tomatoes and 1 tbsp of tomato paste. Reduce heat to low and cover, simmer until the tomatoes break down and sauce reduces slightly, about 10 minutes. 

3. Heat a small saucepan on medium. Add the remaining 2 tbsp of olive oil, ¼ tsp of red pepper flakes and lemon zest to the pan. Sauté until fragrant and the flakes and lemon begin to toast lightly, stirring constantly. Remove from heat once toasted and set aside.

4. After 10 minutes, add the juice of one lemon, 1 tbsp red wine vinegar, 1 tbsp agave, salt and pepper to the simmered tomatoes. Continue cooking on low for 5 minutes.

5. Add the beans to the sauce to heat through. Toss in the parsley and remove from heat. 

6. Serve by spooning a generous helping onto a plate. Top with feta crumbled and drizzle with the chili-lemon infused olive oil.