cookware
- stainless steel skillet
- casserole dish (or baking dish)
1 | Preheat the oven to 375°F. |
2 | Warm a skillet over medium heat. Add olive oil, then add onion and toss until softened. |
3 | Add garlic, red pepper flake, and oregano. Stir then cook for about a minute. |
4 | Add the tomatoes and chipotles with their canning juices. Simmer to reduce for about 5 minutes. |
5 | Mix in the beans and lemon zest and cook until warmed. |
6 | Transfer the bean mixture to an oven-proof casserole or baking dish. Top with feta cheese and bake for 20 minutes. |
7 | 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. |
8 | 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. |
notes
The beans at nopa are coated with more sauce. They also add oregano pesto to theirs.