Sheet-pan beans with feta, citrus, and olives
This season-bridging, hands-off recipe from @scienceoffoods is our new obsession. It’s briny and fresh, featuring the last of winter citrus alongside our creamy Mayocoba beans. Make it for dinner and eat the leftovers for lunch the next day. And don’t forget the crusty bread!
Featured bean: Mayocoba
Other beans to try: Chickpea, Alubia, Cannellini, Flageolet, Southwest Gold
Take 'em from dried to cooked with our guide!
What you’ll need
- 3 cups cooked Mayocoba beans, cooked according to the Primary Beans cooking guide with olive oil and garlic
- ½ cup pitted Castelvetrano olives
- ¼ cup capers
- 200 g feta cheese
- Juice of half an orange + slices of ½ an orange
- Fresh thyme, to taste
- ¼ cup extra-virgin olive oil
- 5-7 kumquats, sliced
- Flaky salt, to taste
- Crusty bread, for serving
Steps
Preheat the oven to 400 F. Add cooked beans to a large bowl with olives, capers, feta, and orange juice. Cover in fresh thyme and olive oil. Spread across a baking sheet and place orange and kumquats on top. Bake for 15-20 minutes (depending on your oven), until feta has softened and begins to brown on the edges. Serve with flaky salt, to taste, and crusty bread.
