Baked Feta Butter Beans

These baked feta butter beans are essentially a dump and bake recipe where the oven does all the work for you to create a creamy and rich sauce for your beans. We love serving this with bread or over pasta.

I was feeling inspired by the viral baked feta pasta I kept seeing on my social media, so I tested it out with beans instead–and this recipe was the result! It’s easy to see why the pasta variation was so popular, you basically just toss all of your ingredients into a casserole dish and let the oven do all the work.

In this version, you cook the tomatoes and cheese together then add the beans and bake again. The feta melts in the oven and adds creaminess to the finished sauce, SO good.

Ingredients You’ll Need

Here’s quick rundown of some of the ingredients you’ll need for this recipe. See the recipe card at the bottom of the post for the exact amounts.

• Cherry Tomatoes: these create a delicious tomato based sauced for your butter beans. I like to squish them a bit with my wooden spoon after baking to help release the juice.
• Vegan Feta: I use VioLife feta for this and have had good results. After baking, it melts so that it adds creaminess to the sauce.
• Butter Beans: I love the size and texture of butter beans. They also have a neutral flavor profile so you can use them in so many dishes.
• Balsamic Vinegar: don’t skip the balsamic vinegar at the end, it brings everything together for the finished dish.
• Fresh Basil: for the best flavor, opt for fresh basil rather than dried.

Variations and Substitutions

Sub Fresh for Canned Tomatoes: If you don’t have cherry tomatoes on hand, you can try using chopped fresh tomatoes or substitute with canned diced tomatoes instead.

Use a different cheese: Instead of vegan feta, you can make this with a cashew based cheese too. You can use regular dairy-based feta if you’re making a vegetarian version. For those who don’t like feta, you can try goat cheese, burrata or Boursin instead.

How to Make Baked Feta Butter Beans

Bake the Tomatoes: Preheat the oven to 400 degrees Fahrenheit. Add the feta to the center a 9×9 baking dish. Add the cherry tomatoes, tucking them around the feta. The top with the garlic, olive oil, Italian seasoning, and salt. Bake for 20 minutes. 

Add the Beans: Remove the pan from the oven and use a wooden spoon to break open the tomatoes and stir together with the feta. Add the butter beans, stir and bake for another 15-20 minutes or until bubbling. 

Season and Serve: Stir in the fresh basil and balsamic vinegar. Serve hot with bread for dipping or spoon over top of cooked pasta or gnocchi.

Storage

Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days.

Freezer: transfer cooled leftovers to a freezer safe container and freeze for up to 3 months. Transfer to the fridge to thaw overnight and then reheat in the microwave.

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