Tomato Baked White Beans with Lemon Parsley Oil

🥘 Ingredients

• bay leaf
  1
• chopped oregano
  1 Tbsp
• diced tomatoes
  3 c
• feta
  6 oz
• garlic
  4 cloves
• lemon juice
  1/2 lemon
• lemon zest
  1/2 lemon
• olive oil
  4 tbsp, 1 Tbsp
• parsley
  1/2 bunch
• pepper
  1/4 tsp
• salt
  1/2 tsp
• white beans
  1 c
• yellow onion
  1/2

🍳 Cookware

• large saucepan
• glass baking vessel
• skillet
• small food processor

1. 1

   Beans: Soak white beans overnight. Place the soaked, drained beans in a large saucepan and cover with 4 inches of water. Add the bay leaf and 2 cloves of garlic , and bring to a boil over high heat. Reduce the heat to medium to maintain a simmer, cover the pot partially, and simmer the beans until nearly tender; this can take anywhere from 30 to ⏱️ 60 minutes depending on the size and dryness of the beans. Add the salt and continue cooking until the beans are very tender but still holding a shape. Let cool in their liquid until needed. The beans can be stored, refrigerated airtight, for up to 1 week. When ready to use, drain well and remove the bay leaf.

   white beans: 1 c, bay leaf: 1, garlic: 2 cloves
2. 2

   Tomato sauce: Position a rack in the upper third of the oven and preheat to 400ºF. Have a ceramic or glass baking vessel at the ready; I use an oval gratin dish measuring 9x13 inches; a 10-inch round pan or 9-inch square would work, or anything equivalent.
3. 3

   In a wide, non-reactive skillet (steel or enamel so as not to affect the flavor of the tomatoes), heat the olive oil over medium heat. Add the yellow onion and 2 cloves of garlic and cook, stirring frequently, until tender, ⏱️ 10 minutes . Add the diced tomatoes and their juices, chopped oregano , salt , and pepper . Bring to a simmer, then lower the heat and simmer, stirring occasionally, until thick and saucy, ⏱️ 10 minutes .

   olive oil: 1 Tbsp, yellow onion: 1/2, garlic: 2 cloves, diced tomatoes: 3 c, chopped oregano: 1 Tbsp, salt: 1/4 tsp, pepper: 1/4 tsp
4. 4

   Scrape the sauce into the pan and add the drained beans, tossing them to coat. Dot with the feta , pressing it into the sauce, and drizzle with a bit of olive oil, salt, and pepper. Bake the beans until bubbling and beginning to brown on top, 25 to ⏱️ 35 minutes .

   feta: 6 oz
5. 5

   Parsley oil: While the beans bake, place the parsley , lemon zest and lemon juice , olive oil , and salt in a blender or small food processor . Puree smooth. The parsley oil can be kept refrigerated airtight for up to several days.

   parsley: 1/2 bunch, lemon zest: 1/2 lemon, lemon juice: 1/2 lemon, olive oil: 4 tbsp, salt: 1/4 tsp
6. 6

   When the beans are baked, drizzle with some of the parsley oil and serve. Leftovers reheat well in a 350ºF oven for 10 or so minutes.