One Pot Lemon Feta Beans with Zucchini
, 25 min, Serves 4
A one-pot Mediterranean bean stew with zucchini, feta, and fresh dill, finished with lemon juice.
| prepChop onion finely | |||
| prepMince garlic | |||
| prepHalve and slice zucchini finely | |||
| prepChop dill finely | |||
| prepDrain cannellini beans | |||
| prepJuice lemon | |||
| prepCrumble feta | |||
| 1 tablespoon olive oil | Sauté onion 3 min | Partially mash beans, simmer 10–15 min | Finish with lemon juice & feta |
| 1 small yellow onion, finely chopped | |||
| 4–6 cloves garlic, minced | Add zucchini, garlic & spices, cook 5 min | ||
| 1 medium zucchini, halved and finely sliced | |||
| 1/4 teaspoon salt | |||
| 1/4 teaspoon black pepper | |||
| 1/2 teaspoon paprika | |||
| 1 teaspoon za'atar | |||
| 15 g finely chopped dill | Stir in dill, beans & broth | ||
| 3 cans cannellini beans, drained | |||
| 360 ml bone or vegetable broth | |||
| juice from 1 lemon | |||
| 4–6 oz / 115–170 g crumbled feta | |||
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