Black Beans with Feta

Simple food is my hallmark.  I love soup because it is typically a one pot meal that can feed us for days. With covid I count my blessings that cooking is not just one of my useful life skills but a favorite pastime. However, even I have cooking fatigue and my food although always easy has become more and more simplified.

This easy-peasy recipe came out of a recipe fail and is now in permanent rotation:

Black Beans with Feta

2 cans of black beans

1 small block of feta

3 TBL of Harissa (this is a specialty blend and worth having on hand because it is delicious)

1 Onion, chopped

3 cloves of garlic, chopped

1 small red pepper, chopped fine

1 TBL of ghee (ghee has a very high fire point so I often use when cooking but olive oil is fine too)

If you have a dutch oven or a pan that can go from stove top to oven that will make this a one pot wonder but if you don’t – washing two pans is worth it.

Saute the onion in the ghee over medium heat. Once the onions have some nice color stir in the garlic and red pepper, saute until fragrant (be careful not to burn your garlic as it makes the flavor bitter). Add the harissa and beans and stir together. Turn off heat and nestle slices of feta into the mixture (this is the best part so tuck as much as you can in there). Cover and bake in the oven at 350 for about 20 minutes.

Baked feta is revelatory. You will never look back.

Serve over rice or with a crusty loaf or with tortilla chips. Dealers choice. Enjoy.