Mediterranean Tomato & White Bean Skillet with Crispy Feta
Juicy late-summer tomatoes, creamy white beans, spinach and crispy feta come together in one skillet with award-winning Koroneiki EVOO. Fresh, simple Mediterranean cooking in about 25 minutes.
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Servings: 4 servings
Ingredients
- 1/4 cup Koroneiki EVOO
- 1 Small shallot thinly sliced
- 2 cloves garlic minced
- 2 pints cherry or grape tomatoes
- 2 15 oz Cans cannelloni beans drained and rinsed
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- salt and pepper to taste
- 2 large handfulls baby spinach
- 4-6 oz feta cheese broken into crumbles
- fresh basil or parsley
- 1/2 medium lemon juiced and zested
- crusty bread
Instructions
- Heat 2 tablespoons Koroneiki EVOO in a large oven-safe skillet over medium heat. Add the shallot and cook for 2–3 minutes, until softened.
- Add the garlic and cook for about 30 seconds, just until fragrant.
- Add the cherry tomatoes, oregano, red pepper flakes, salt and black pepper. Cook for 6–8 minutes, stirring occasionally, until the tomatoes begin to blister and collapse. Gently crush a few tomatoes with the back of a spoon to create a light sauce.
- Add the cannellini beans and 1 tablespoon Koroneiki EVOO. Stir gently and cook for 2–3 minutes, until the beans are heated through.
- Add the spinach and stir just until wilted.
- Scatter the feta over the top of the skillet. Place under the broiler for 2–3 minutes, or until the feta begins to turn golden around the edges.
- Remove from the oven. Finish with a generous drizzle of the remaining Koroneiki EVOO and a squeeze of fresh lemon juice. Sprinkle with zest
- Sprinkle with fresh basil or parsley and serve immediately with warm crusty bread for soaking up the tomato and olive oil juices.
