Sheet-Pan Beans With Feta, Citrus, And Olives
Some recipes just work. They're the ones you make on repeat, the ones you text to friends, the ones that become your answer to "what should I make for dinner tonight?" This season-bridging, hands-off recipe from @scienceoffoods is exactly that kind of recipe,our new obsession, and soon to be yours too.
It's briny and fresh, featuring the last of winter citrus alongside creamy Mayocoba beans. Everything goes on a sheet pan, beans, feta, olives, capers, orange, kumquats, then into the oven until the feta softens and begins to brown on the edges. That's it. Twenty minutes later, you have something that's both comforting and bright, rich and refreshing, perfect for scooping up with crusty bread.
Make it for dinner and eat the leftovers for lunch the next day (if there are any). And don't forget the crusty bread, it's essential for soaking up all those delicious, briny juices.
Why This Works So Well
The genius of this recipe is in the combination of flavors and textures. You have creamy beans that provide a satisfying, protein-rich base. Briny olives and capers add salty pops of flavor. Feta cheese softens and browns in the oven, becoming almost creamy while still keeping some of its tangy bite. Fresh citrus, both orange juice mixed into the beans and roasted orange and kumquat slices on top, brings brightness that cuts through all that richness.
Fresh thyme ties everything together with its herbal, slightly floral notes. Olive oil makes it all luxurious. And when everything roasts together, the flavors meld and intensify, creating something that's way more than the sum of its parts.
The best part? It's completely hands-off. Once you've assembled everything on the sheet pan, the oven does all the work. You can prep a salad, set the table, or just relax with a glass of wine while it bakes.
The Star: Mayocoba Beans
Let's talk about Mayocoba beans, the butter-yellow heirloom beans that are about to become your go-to. These beans have a naturally creamy texture and mild, slightly sweet flavor that makes them incredibly versatile. When cooked properly (with olive oil and garlic, as the recipe suggests), they become tender and luscious, almost buttery, without falling apart.
What makes Mayocoba beans perfect for this dish is their ability to soak up all those wonderful flavors, the brininess from the olives and capers, the tang from the feta, the brightness from the citrus, while maintaining their shape and adding substantial, satisfying bites. They're mild enough to let all the other flavors shine but flavorful enough to hold their own.
Note: While this recipe was originally created with Mayocoba beans, we currently feature Peruano beans, which are very similar in texture and flavor. In fact, there's a fascinating relationship between these beans! The bright yellow Peruvian Canary bean, when introduced to Mexico, was called Peruano to distinguish it from Mexico's existing Canario variety. In 1978, Mexican agronomists crossed these two varieties to create Mayocoba. So Peruano beans work beautifully in this recipe and will give you that same creamy, buttery texture. You can also try this with Chickpeas, Cannellini, Flageolet, or Southwest Gold beans.
About the Citrus
This recipe celebrates winter citrus at its best. Oranges bring sweetness and bright acidity, while kumquats,those tiny, tart-sweet citrus fruits you can eat whole, skin and all, add bursts of intense flavor. When roasted, the kumquat slices become slightly caramelized and even more complex, with their bitterness mellowing and their sweetness intensifying.
If you can't find kumquats, you can use thin slices of Meyer lemon or regular lemon instead. The goal is to have some citrus that roasts on top, adding both flavor and visual appeal.
The Feta Factor
Feta cheese transforms in the oven. It softens and becomes almost creamy, with the edges browning and getting slightly crispy. Those browned bits are flavor bombs,salty, tangy, and a little bit nutty. As it bakes, the feta also releases some of its moisture, which mixes with the olive oil and orange juice to create a delicious sauce that coats the beans.
Use good-quality feta for this, it makes a difference. Look for feta packed in brine, preferably made from sheep's milk or a blend of sheep and goat's milk. It has better flavor and texture than the pre-crumbled kind.
Assembly and Baking
The process couldn't be simpler. Toss your cooked beans with olives, capers, crumbled feta, and orange juice in a bowl. Add plenty of fresh thyme and olive oil. Spread everything across a baking sheet, then top with orange slices and sliced kumquats.
Into a 400°F oven it goes for 15-20 minutes, just until the feta has softened and starts to brown on the edges. The exact timing depends on your oven, so keep an eye on it. You want the feta to be soft and golden, not dried out.
Serving
This dish is best served warm, straight from the oven, with plenty of crusty bread for scooping and soaking. The bread is really not optional, you need it to get every last bit of that delicious, citrusy, briny, olive oil-enriched liquid from the pan.
A simple green salad on the side makes this a complete meal. The freshness and crunch of the salad provide a nice contrast to the rich, warm beans.
Leftovers Are a Gift
If you're lucky enough to have leftovers, they're wonderful the next day. You can eat them cold or at room temperature as a salad, or gently rewarm them in the oven. They're great on toast, tossed with pasta, or even as a filling for grain bowls.
This is the kind of recipe that gets better as you make it again and again, each time tweaking it slightly based on what you have on hand or what sounds good. More olives, less feta, different citrus, extra herbs, it's all good.
A Recipe for All Seasons
While this recipe bridges winter and spring with its citrus, it's actually wonderful year-round. In summer, try it with cherry tomatoes and fresh basil instead of citrus. In fall, add roasted squash or sweet potatoes. The basic formula, beans, something briny, something creamy, aromatics, olive oil, roasted until golden, works with endless variations.
But this original version, with its bright citrus and briny olives, is hard to beat. It's fresh, satisfying, easy, and absolutely delicious. Everything you want in a recipe.
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