Butter Bean Stew with Honey Marinated Feta
Servings: people
This Mediterranean butter bean stew is a cozy, wholesome dish that delivers big flavor with minimal effort. Made with pantry staples like canned beans and cherry tomatoes, and topped with sweet and savory honey-marinated feta, it’s the perfect balance of comfort and freshness.
Ingredients
- 2 tablespoons extra virgin olive oil plus 1 tablespoon for the marinade
- 2 pints cherry tomatoes halved (4 cups)
- 2 cans butter beans 15 oz / 400 g each can
- 2 cloves garlic pressed or finely chopped
- 1 teaspoon dried oregano + 1 teaspoon for the marinade
- 1 cup water or vegetable broth
- 1 block feta cheese (about 7 oz / 200 g)
- 2 teaspoons honey
- ¼ teaspoon red pepper flakes more or less to taste
- 1 lemon juice and zest
- 1 handful fresh basil or parsley (if desired)
- ½ teaspoon salt + black pepper
Instructions
- Marinate the Feta: 1 block feta cheese the feta into chunky pieces into a bowl. Toss with 1 tablespoon olive oil, 2 teaspoons honey, 1 teaspoon dried oregano, and ¼ teaspoon red pepper flakes. Set aside.
- Cook the Tomatoes: Heat 2 tablespoons extra virgin olive oil in a skillet. Add 2 pints cherry tomatoes (halved), ½ teaspoon salt, pepper, 1 teaspoon dried oregano, and 2 cloves garlic. Cook for about 10 minutes, until soft and saucy.
- Add the Beans: Stir in 2 cans butter beans (drained and rinsed) and 1 cup water and simmer until the beans are warm, tender, and creamy (about 5 - 8 minutes).
- Finish and Serve: Top with the marinated feta. Broil for 5 minutes until golden, or serve as is. Finish with zest and juice of 1 lemon and 1 handful fresh basil. Excellent with crusty bread!
Notes
Serves well with: crusty bread, plain yogurt or labneh, fried or poached eggs, leafy greens of choice.
Substitutions
- Butter beans → Try cannellini, chickpeas, or gigante beans
- Cherry tomatoes → Swap for grape, chopped roma, or canned fire-roasted
- Feta → Use goat cheese, ricotta salata, or tofu for dairy-free
- Olive oil → Avocado or sunflower oil work in a pinch
- Honey → Sub with maple syrup or agave for vegan version
- Dried oregano → Try za’atar, thyme, or Italian seasoning
- Chili flakes → Use Aleppo pepper, hot paprika, or skip for mild
- Garlic → Garlic powder or roasted garlic for a sweeter twist
- Lemon juice/zest → Lime or white wine vinegar adds brightness
- Basil or parsley → Mint, dill, or cilantro all add fresh flair
- Use block feta – Creamier and holds shape better than pre-crumbled.
- Marinate at room temp – 15–30 mins = max flavor from honey and herbs.
- Hot skillet, not smoking – Blisters tomatoes without burning the oil.
- Don’t fear the olive oil – It’s the flavor backbone and makes it silky.
- Use canned butter beans – Fast, easy, just rinse well before adding.
- Crush some tomatoes – Builds a quick, rich sauce—no broth needed.
- Broil the feta (optional) – Adds golden crust and a wow-factor.
- Finish with lemon + herbs – Brightens and balances everything.
- Serve with crusty bread – Think pita, sourdough, focaccia... all perfect.
- Make it ahead – Even better the next day. Just reheat and refresh with herbs.
