Name: Saucy Beans and Artichoke Hearts | Epicurious
Cook time: 30 minutes
Total time: 1 hour
Yield: 6–8 servings
Ingredients: 1/2 cup plus 1 Tbsp. extra-virgin olive oil, plus more for drizzling; 1 large onion, finely chopped; 2 large tomatoes, grated on the large holes of a box grater; 4 garlic cloves, finely grated; 1 Tbsp. tomato paste; 1 tsp. finely chopped fresh oregano (or 1 Tbsp. dried), plus more for serving; 1/2 tsp. crushed red pepper flakes, plus more for serving; Kosher salt; 2 (14-oz.) cans artichoke hearts, drained, halved lengthwise; 3 (14-oz.) cans lima or other large white beans, drained, rinsed, or 4 cups homemade beans, drained; 1½ cups crumbled feta (about 8 oz.)

photo of gigante beans braised with tomatoes artichokes and feta

Photo by Joseph De Leo, Food Styling by Anna Stockwell

Use the biggest beans you can buy for this Greek-inspired dish—baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature with bread, a salad, and a cold bottle of wine for the kind of summer lunch you can linger over for hours.

Recipe notes

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