One-Pot Lemon Feta Beans
Equipment
Ingredients
Main Ingredients
Olive oil
30 ml
Yellow onion (diced)
1 piece
Garlic (minced)
3 cloves
Zucchini (diced)
2 piece
Cannellini beans (drained, rinsed)
800 g
Bone broth
500 ml
Lemon (juiced, zested)
1 piece
Feta cheese (crumbled)
150 g
Salt
5 g
Black pepper
2 g
Paprika
5 g
Za'atar
10 g
Fresh dill (chopped)
15 g
Instructions
Prepare vegetables
Dice the onion and zucchini, mince the garlic, and prepare the herbs.
Sauté aromatics
Heat olive oil in a large pot and sauté onion until translucent, then add garlic.
Cook zucchini
Add zucchini to the pot and cook until slightly softened.
Add spices and beans
Stir in salt, black pepper, paprika, za'atar, cannellini beans, and broth.
Simmer the beans
Bring to a simmer and cook until beans are heated through and flavors meld.
Finish with lemon and feta
Remove from heat, stir in lemon juice and zest, then top with crumbled feta and fresh dill.
Original recipe
Storage
Best enjoyed fresh. Reheating may cause feta to become more melted.
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