gigante beans with stewed tomatoes, chipotle, and feta

gigante beans with stewed tomatoes, chipotle, and feta
2 tbsp olive oil
1/4 cup onion
diced small
2 cloves garlic
crushed and chopped
1/2 tsp red pepper flake
2 sprigs oregano
fresh, leaves only
1/2 cup canned tomatoes
2 tbsp sundried tomatoes
1 piece canned chipotles
seeded and diced small
1 jar gigante beans
about 12 ounces, rinsed and drained
1 tsp lemon zest
or however much 1 lemon yields
1/4 cup feta cheese
crumbled or cubed
1/2 cup panko breadcrumbs
1 tbsp olive oil
sliced diagonally into ovals and crisped in the oven
  • stainless steel skillet
  • casserole dish (or baking dish)
This recipe was inspired by the gigante bean appetizer at San Francisco's NOPA restaurant. We researched a few recipes online to figure out basic steps, cooking temps, and timing. Then we customized it with ingredients that we like and usually have on hand. We've provided quantities for the ingredients, but we usually eyeball amounts whenever we make this dish. Feel free to customize proportions or ingredients to your preference.
Preheat the oven to 375°F.
Warm a skillet over medium heat. Add olive oil, then add onion and toss until softened.
Add garlic, red pepper flake, and oregano. Stir then cook for about a minute.
Add the tomatoes and chipotles with their canning juices. Simmer to reduce for about 5 minutes.
Mix in the beans and lemon zest and cook until warmed.
Transfer the bean mixture to an oven-proof casserole or baking dish. Top with feta cheese and bake for 20 minutes.
Lightly toss the breadcrumbs in olive oil and sprinkle over the beans. Bake again for 6 minutes or until the breadcrumbs are golden brown. Crisp the baguette in the oven during this last stretch.
Cool the beans for about 5 minutes, otherwise you'll burn the roof of your mouth since the beans retain heat really well. Serve with the crisped baguette.
The beans at nopa are coated with more sauce. They also add oregano pesto to theirs.