- 1 14 oz can of butter beans
- 1 14 oz can of fire roasted tomatoes
- 1/2 cup water
- 2 tablespoons olive oil
- 1/2 medium onion, diced
- 1/2 garlic clove, minced
- 1 tablespoon chopped fresh oregano
- 1/3 cup crumbled feta
- 1/2 cup coarse fresh bread crumbs
- 2 tablespoons pesto
- Salt & pepper, to taste
-Drain and rinse the butter beans and preheat oven to 425 degrees F.
-In a medium saucepan, heat 1 tablespoon of olive oil.
-Add the garlic and onion and cook over low heat for 8-10 minutes, or until softened.
-Add the tomatoes, oregano, and water and simmer over low heat for about 20 minutes.
-Mix the butter beans and tomato sauce in a baking dish and sprinkle with feta.
-Bake in the oven for 40 minutes, or until cheese begin to bubble.
-Remove the dish from the oven and let sit for 10 minutes.
-Meanwhile, heat 1 tbsp of olive oil in a small skillet and add the bread crumbs.
-Cook over high heat for 3-4 minutes, stirring often.
-Top the beans with a dollop of pesto and sprinkle with breadcrumbs.
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