Butter bean and feta bake
Remember the viral baked feta pasta? It’s back, but this time using creamy butter beans instead of pasta. Serve on sourdough for the ultimate beans on toast.
Ingredients
- 200g/7oz feta
- 250g/9oz cherry tomatoes
- 400g tin butter beans, drained
- 4 garlic cloves, peeled 
- 2 tbsp olive oil, plus extra for drizzling
- 2 tsp Italian dried herbs
- 150g/5½oz frozen spinach 
- splash milk, to loosen (if needed)
- salt and freshly ground black pepper
To serve
Method
Preheat the oven to 180C/160C Fan/Gas 4.
Put the feta block in the middle of a baking dish surrounded by the cherry tomatoes and drained butter beans. Dot one garlic clove in each corner.
Drizzle with the olive oil, season with pepper and a little salt and the Italian herbs. Give the tomatoes and beans a good mix so that they are covered in all the herbs and oil. 
Bake for 20 minutes.
Cook the spinach to packet instructions. Allow to cool slightly and squeeze out as much water as you can. 
Once the beans are cooked, add the spinach and stir everything together, adding a splash of milk to loosen if needed.
Serve on top of toasted sourdough, sprinkled with chopped mint and chilli flakes (if using) and drizzled with olive oil.
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