Spring has sprung here in New York City, but it’s still cool enough to enjoy a warm, creamy dish like these navy beans with feta, tomato, and basil. I ate them today in front of my open window, enjoying the light breeze and marveling at how something could taste so comforting and so fresh.
With garlicky-sweet grape tomatoes and salty, luxurious feta, these beans are reminiscent of a creamy pasta dish, but without the pasta. It’s super simple to make, requires just one pan, and only calls for a few ingredients.
Don’t have any basil on hand? Chop up some arugula or kale instead. The greens do more than add color, they really elevate the flavor and give it a crisp brightness.
Navy Beans with Feta, Tomato, and Basil
- 1-2 Tbsp extra virgin olive oil
- 1 small clove of garlic (or 1/2 large clove), minced
- 3/4 c grape tomatoes, halved
- 1/2 c canned or pre-cooked navy beans
- 1/4 c feta, crumbled (more or less, depending on the severity of your cheese addiction)
- 1/4 c basil, chopped
- Salt and pepper to taste
- In a large saucepan, heat 1-2 Tbsp of extra virgin olive oil over a low flame.
- Add the halved grape tomatoes and the garlic, stir, and let them cook over low heat for anywhere between 15-20 minutes, stirring only occasionally, until the tomato skins are crinkled, the juices are gurgling, and the garlic is golden.
- Add the navy beans, and increase the heat just a tad, stirring occasionally until the beans are warm, about 5 more minutes.
- Add salt and pepper to taste, but don’t overdo it on the salt! Feta is pretty salty on its own.
- Turn off the heat, and immediately add the feta, stirring constantly so that it melts a bit and incorporates fully.
- Toss in a small handful of chopped basil, stir, and serve warm.
Serves one as a main dish, or two as a side dish