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Mediterranean-Style Baked Beans with Herby Feta
10 minute dinner made from store-cupboard staples combined with a fridge raid. Turn a humble jar of baked beans into a cosy-couch bowl to curl up with on a weeknight. Here we've got our rich tomato baked beans simmered with a handful of mixed olives + spinach, topped with a CHONKY block of feta cheese and a drizzle of dried mint + oregano oil. Store-cupboard staples combined with a fridge raid and you've got a pretty banging meal.
Ingredients
1 x 325g jar of Rich Tomato Baked Beans or, try our homemade baked bean recipe
2 generous handfuls of spinach
1.5 tbsp kalamta or green olives, or a mix, roughly chopped
70g feta cheese
1 tbsp olive oil
½ tsp dried oregano
½ tsp dried mint
Pinch of chilli flakes (optional)
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Directions
Heat the baked beans in a pan over a medium heat. Stir in the spinach and olives and cook until the spinach has wilted - about 3 minutes.
Meanwhile, heat one tablespoon of olive oil in a pan over a medium heat. Add the oregano, dried mint and chilli flakes (if using) and cook for 30 seconds-1 minute until it just sizzles and smells fragrant.
Spoon the beans into a bowl. Break the feta in half and pop it on top of the beans and drizzle the herby oil on top. Finish with cracked black pepper.
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