Turkish Baked Beans with Crumbled Feta
Clock Image
Prep: 10 mins
Cook: 25 mins
Cannellini believe how good this spicy stew is? Fresh herbs and sweet, sharp sumach give the beans plenty of flavour. Creamy organic feta Crumbled on top gives it a dreamy finishing touch.
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396 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 onion
  • 1 garlic clove
  • A 400g tin of cannellini beans
  • 1 vegetable stock cube
  • 1 chilli
  • A handful of chervil
  • 1 tbsp tomato purée
  • 1 bay leaf
  • A handful of thyme, leaves only
  • 1 tsp sumach
  • A 200g punnet of portobello mushrooms
  • 20g feta
From your kitchen
  • 225ml boiling water
  • 2 tbsp cold water
  • Sea salt and freshly ground pepper
  • 1 tbsp olive oil
You'll need
  • Colander
  • Measuring jug
  • Heavy-based casserole pan
  • Foil
Step by step this way
  • 1.

    Peel and dice the onion. Peel and roughly chop the garlic. Drain the cannellinni beans into a colander. Rinse well. Crumble the stock cube into a measuring jug. Add 225 ml boiling water. Stir.

  • 2.

    Heat a heavy-based pan. Add the onion with 2 tbsp cold water. Season. Cook on a low heat for 5 mins. Stir now and then till the onion looks soft.

  • 3.

    While the onion cooks, halve the chilli. Flick out the white bits and seeds for a milder flavour. Finely chop it. Roughly chop the chervil sprigs.

  • 4.

    Add the garlic to the onions. Cook and stir for 1 min. Reduce the heat. Measure out 1 tbsp tomato purée. Add it with 1 bay leaf, the cannellini beans, thyme sprigs, 1 tsp of the sumach and the stock.

  • 5.

    Pop a lid on the beans. Simmer for 5-10 mins to get a thick stew. Stir now and then. Taste and adjust the seasoning. Fish out the thyme sprigs.

  • 6.

    While the beans cook, wipe the mushrooms clean. Heat your grill to high. Brush the mushrooms with ¼ tbsp olive oil each. Grill them, smooth side up, for 3-4 mins till golden. Turn them over and grill for another 2-3 mins till browned and juicy.

  • 7.

    When the beans are ready, serve them heaped on the grilled mushrooms. Top each serving with half the crumbled feta, the chilli and the chervil.

  • Tip

    Life gets feta and feta
    Wrap your leftover feta in cling film. It’ll keep well for 3-4 days in the fridge. Crumble it into salads, on top of soups or mash it with fresh herbs and garlic to make a jacket potato topping.

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