Fiber-rich white beans combined with sweet tomatoes and tangy feta make this Tomato Baked Vegetarian Beans with Tangy Feta an easy, wholesome dinner the whole family will enjoy. Finish with bright parsley pesto and a slice of crusty bread for a memorable Meatless Monday meal.
Beans are one of those pantry staples that deliver big flavor, nutrition, and value. They’re rich in protein and fiber, inexpensive compared with animal proteins, and extremely versatile—toss them into soups, salads, stews, pastas, tacos, or bake them with tomatoes and cheese as shown here. This recipe focuses on simple techniques and honest ingredients, resulting in a satisfying vegetarian main that’s easy to prepare any night of the week.
- High in protein—an excellent meat-free source for a balanced meal.
- Plenty of fiber to keep you feeling full and satisfied.
- Budget-friendly—great value per serving compared with many animal proteins.
- Versatile—beans work in many dishes from sandwiches to casseroles.
- Nutritious—packed with vitamins, minerals, and plant-based energy.
This tomato-baked beans recipe is forgiving and adaptable. If you have time, cook dried beans from scratch for the best texture. If time is short, canned cannellini or other white beans work perfectly—just drain and rinse them. The tomato sauce is cooked gently with garlic and onion until it develops a thick, chunky texture, then combined with the beans and topped with generous chunks of feta before baking until bubbly and golden.
This dish pairs beautifully with homemade parsley pesto and warm, buttered bread. It’s also an ideal way to use leftover pesto or any cheese nearing the end of its life in the fridge—those small fridges of random ingredients often create the best dinners.
I’ve served this to vegetarian and omnivorous friends alike and it’s always a hit. The combination of tender beans, bright tomato sauce, and salty feta makes for a comforting, well-rounded dish that easily satisfies a crowd.
If you love these tomato-baked vegetarian beans, you may also enjoy
Easy Vegetarian Minestrone Soup
Mediterranean Chopped Salad
Tomato Baked Vegetarian Beans Recipe with Tangy Feta
Jessica Randhawa
Cook: 1 hr 30 mins |
Total: 1 hr 40 mins |
Servings: 6
Ingredients
For the Beans
- 1.5 cups dry large white beans, soaked in cold water 4 hours to overnight
- 2 cloves garlic, peeled
- 1 bay leaf
- 1 teaspoon salt
For the Tomato Sauce
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 (28 ounce) jar whole, peeled tomatoes
- 1 (15 ounce) jar diced tomatoes
- Salt and pepper, to taste
- 6 ounces feta cheese, crumbled into large chunks
Parsley Pesto
- 1 bunch parsley, leaves only
- 1 lemon, zested and juiced
- ¼ cup olive oil
- Salt, to taste
Instructions
Prepare the Beans
- Transfer the pre-soaked, drained beans to a large saucepan and cover with 4 inches of clean water. Add the bay leaf, the peeled garlic cloves, and the salt. Bring to a boil over high heat, then reduce to medium and partially cover the pot. Simmer until the beans are nearly tender but not mushy—about 30 to 60 minutes depending on bean variety and soak time. Remove from heat and let the beans cool in their cooking liquid, then drain and set aside.
For the Tomato Sauce
- Preheat the oven to 400°F and position the rack in the upper third. Use a 9- to 10-inch ceramic or glass baking dish (or equivalent).
- Heat a large skillet over medium-high heat. Add the olive oil and diced onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute.
- Add the whole tomatoes and their juices along with the diced tomatoes. Bring to a simmer, then lower the heat and cook until a thick, chunky sauce forms, stirring frequently to prevent sticking. Season with salt and pepper to taste.
- Transfer the sauce to the baking dish. Add the drained beans and gently toss to coat. Crumble large chunks of feta over the top and press them slightly into the sauce. Drizzle with a little olive oil and sprinkle a pinch of salt.
- Bake about 30 minutes, or until the sauce is bubbling and the cheese begins to brown on top.
Parsley Pesto
- In a small food processor or blender, combine the parsley leaves, lemon zest and juice, olive oil, and salt. Process until smooth. Spoon the pesto over the baked beans at serving.
Notes
If you prefer not to soak your beans or need a quick option, two 15-ounce cans of white beans (cannellini recommended), drained and rinsed, work very well. Store-bought pesto is also a fine shortcut and pairs nicely with this dish.
Nutrition
Calories: 494 kcal | Carbohydrates: 36 g | Protein: 15 g | Fat: 17 g | Saturated Fat: 9 g | Cholesterol: 25 mg | Sodium: 709 mg | Potassium: 340 mg | Fiber: 8 g | Sugar: 2 g | Vitamin A: 175 IU | Vitamin C: 17.5 mg | Calcium: 197 mg | Iron: 2.2 mg
Nutrition information is automatically calculated and should be used as an approximation.