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White and Butter Beans with Feta (or Cheddar) and Breadcrumbs

4 Oct

I saw a delicious-sounding recipe for White Beans with Feta and Breadcrumbs on Yum Sugar and decided I had to try it.  I changed the recipe by adding half butter beans and some sautéed mushrooms.  Additionally, Zak is not a huge fan of feta cheese, so I separated this out into two portions and did one with feta and one with sharp cheddar.  Both versions were incredibly good.  We each ate a bowl as dinner and I found it to be extremely filling.  This would also make a great side dish or appetizer.

White and Butter Beans with Feta (or Cheddar) and Breadcrumbs

Serves 2 as a meal and 4 as an appetizer

Adapted from

1 15 oz. can cannellini/white beans, drained and rinsed

1 15 oz. can butter beans, drained and rinsed

1 cup sliced baby bella mushrooms

3 tbs. olive oil, divided

2 oz. feta, crumbled or 2 oz. extra sharp cheddar, cut into a small dice

1/4 cup Japanese-style panko breadcrumbs

Preheat oven to 375º.

Heat a tablespoon of olive oil over medium high heat in a small sauté pan.  Add mushrooms and sauté until tender, about 4-5 minutes.

In two separate bowls, mix together beans, cooked mushrooms, remaining olive oil, parsley, and freshly cracked black pepper in an oven safe bowl.  In own bowl, mix thoroughly with feta cheese and in another, mix thoroughly with cheddar cheese.  Top with with about 1/8 cup of panko breadcrumbs.

Place on baking sheet and bake in oven for 20-30 minutes until cheese is melted and bubbly and breadcrumbs are golden brown.

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