Baked White Beans
Dried garlic and parsley make the crunchy panko topping on these beans savory and irresistible. Under that crisp layer, feta cheese melts into a bubbling casserole of tender beans. Serve this as a comforting vegetarian main dish or as the side dish to a nice roast.
Baked White Beans with Feta & Spiced Panko Bread Crumbs
Category
Main Course
Side Dish
Servings/Yield
6 to 8
Author
Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz
Dried garlic and parsley make the crunchy panko topping on these beans savory and irresistible. Under that crisp layer, feta cheese melts into a bubbling casserole of tender beans. Serve this as a comforting vegetarian main dish or as the side dish to a nice roast.
Ingredients
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1 teaspoon dried garlic slices (2 grams)
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1½ teaspoons dried parsley (1 gram)
1 cup panko bread crumbs
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2 tablespoons extra-virgin olive oil
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Salt
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4 whole dried bay leaves
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1 1/2 teaspoons fennel seeds (3 grams)
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1 teaspoon cumin seeds (3 grams)
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1⁄4 teaspoon cayenne pepper (1⁄2 grams)
Finely grind the bay leaves, fennel seeds, and cumin seeds together and immediately mix with the cayenne.
1 pound dried cannellini beans
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Extra-virgin olive oil
1 (5-ounce) package fresh baby spinach (make sure the spinach is not wet)
1 medium yellow onion, finely diced
Kosher salt
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1 tablespoon balsamic vinegar
½ cup crumbled feta cheese
Spiced Panko Bread Crumbs
Spice Blend
Beans
Directions
For the bread crumbs
Finely grind together the garlic and parsley. Transfer to a small bowl and add panko bread crumbs, extra-virgin olive oil, and a pinch of salt. Stir until evenly combined.
For the Beans
Place the beans in a large container, add enough cold water to cover by 2 inches, and cover tightly. Refrigerate for at least 12 hours and up to 16 hours. Drain well, rinse, and drain again.
Preheat oven to 400°F.
Heat a very large Dutch oven or other heavy pot over medium-high heat. Add enough olive oil to cover the bottom (4 to 5 tablespoons) and heat until very hot, shimmering, and almost smoking, about 2 minutes. Add the spinach and quickly spread it in an even layer. You want a really nice char on the spinach. Sear, using a wooden spoon to stir and smush the spinach and scraping the pot as needed. Keep cooking and adding more olive oil (up to 4 tablespoons more) if the spinach threatens to burn. The spinach is done when it’s a bunch of crisp green bits and the olive oil turns dark green, which should take about 10 minutes.
Add the onion, stir well, and season generously with salt and half the spice blend. Cook, stirring, for 2 minutes. Add the vinegar and stir well. Add the drained beans and the remaining spice blend. Stir well and add enough water to cover (3 to 4 cups).
Raise the heat to high, cover, and bring to a simmer. Reduce the heat to maintain a simmer and cook until the beans are tender, 40 to 60 minutes. Remove from the heat and season to taste with salt. Serve hot, warm, or at room temperature.
Transfer 4 cups of the cooked beans with their braising liquid to a large bowl (save the rest for another use) and fold in the crumbled feta cheese.
Spread evenly in a shallow 1½-quart baking dish or casserole. Sprinkle the panko mixture in an even layer on top.
Bake until the crumbs are golden brown and the bean liquid is bubbling, about 25 minutes. Serve hot or warm.
Recipe Note
Recipe from "Mastering Spice" by Lior Lev Sercarz.
Photo © Thomas Schauer
Questions? Contact helen@laboiteny.com
