This is a super flavorful and easy recipe to pull together. It's great for lunch or as a side dish. We've opted to use Peruano beans in this dish, but the original recipe called for chickpeas - so really any mild variety that adapts well to seasoning should do the trick.
- 3/4 cup olive oil (some for sautéing onions)
- 1 small onion, finely diced
- 3 cups cooked Peruano beans (from 1 cup dried)
- 1/4 cup capers, drained
- 1/2 lemon, sliced into rounds
- 1/4 cup pitted Castelvetrano olives
- 1 teaspoon chili flakes
- Fresh thyme (~3 sprigs)
- Salt and pepper
- 1/2 cup feta, crumbled
- 1/2 teaspoon smoked paprika (add more or less to your preference)
Preheat the oven the 375 degrees F. Then heat about 2 tablespoons of olive oil in a saute pan and add the diced onions. Cook until translucent (~3 minutes). Once done, remove from heat and scrape the onions into an oven-proof baking dish.
Add the cooked Peruano beans, capers, olives, lemon slices, chili flakes, and fresh thyme to the onion mixture in the baking dish. Then pour the remaining olive oil over the ingredients. Season with salt and pepper and mix together. Cover the dish with foil and bake for 35-45 minutes. Remove from the oven.
Remove the foil from the baking dish and add the crumbled feta and smoked paprika. Let the dish sit for 10 minutes or so before serving. Serve warm.