Baked Feta Butter Beans on Sourdough (25 Minutes)
Baked feta melted over butter beans and burst cherry tomatoes, scooped onto toasted sourdough. A quick, cosy lunch with spinach and chilli.
Method
- Heat the oven to 400°F (200°C, gas 6).
- Put the butter beans, cherry tomatoes, garlic, 2 tablespoons of the olive oil and the oregano in a baking dish. Season with salt and pepper and toss to coat.
- Set the feta block in the centre of the dish and drizzle with the remaining olive oil.
- Bake for 15 minutes, until the feta is soft and the tomatoes have burst.
- Stir in the spinach until it wilts into the hot beans and tomatoes.
- Toast the sourdough, spoon the feta bean mixture over it, and finish with chilli flakes.
Baked feta melted over butter beans and burst cherry tomatoes, scooped onto toasted sourdough. A quick, cosy lunch with spinach and chilli.
Nutrition per serving
- Calories
- 540 kcal
- Protein
- 21 g
- Carbs
- 44 g
- Fat
- 29 g
- Fibre
- 10 g
- Sugar
- 7 g
- Sodium
- 880 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Stir the feta through the beans rather than leaving it whole for a creamier scoop; leave it in chunks if a chunkier topping is preferred.
Substitutions
- Butter beans — cannellini beans or chickpeas
- Feta — goat cheese, crumbled
- Sourdough — any thick toasted bread
Serving suggestions
Serve hot on toasted sourdough with a simple green salad.
Storage
Keep the bean mixture in an airtight container in the fridge for up to 3 days; store toast separately.
Reheating
Reheat the bean mixture in a pan over medium heat for 3 to 4 minutes, stirring, until hot; toast fresh bread.
Equipment
- Baking dish
- Toaster or grill pan
Variations
- Spicy: add 1 tablespoon harissa with the tomatoes
- Herby: stir in a handful of chopped fresh basil instead of spinach
Why it works
Feta softens rather than fully melting, so it turns creamy when stirred while the burst tomatoes and olive oil form a quick sauce around the beans.
Frequently asked questions
Can I use frozen spinach instead of fresh?
Yes. Thaw and squeeze it dry first, then stir it in at the end so the dish does not turn watery.
How do I know the feta bake is ready?
It is ready when the tomatoes have burst and the feta yields easily to a spoon, after about 15 minutes at 400°F (200°C).
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