Nopa’s
Wood Baked Butter Beans With Feta, Oregano Pesto & Breadcrumbs
An
original recipe from Nopa’s first menu, which chef-owner Laurence Jossel cooks
in a wood-burning stove, this stew of large, rich beans can be served as a
starter or main course. Jossel gets his beans from Iacopi Farms in Half Moon
Bay, but he says Rancho Gordo or other good local beans would be fine here,
too. The Beans ·
3 cups dried giant lima beans or
gigantes, rinsed and picked over, then soaked for at least hours or up to overnight ·
Kosher salt, as needed ·
5 tablespoons extra-virgin olive oil ·
1 medium onion, finely diced ·
1 garlic clove, minced ·
1 16-ounce can whole tomatoes,
juices reserved and tomatoes coarsely chopped ·
2 tablespoons minced oregano The Pesto ·
¼ cup plus 2 tablespoons
extra-virgin olive oil ·
2 tablespoons chopped oregano ·
2 tablespoons chopped parsley ·
1 small garlic clove, minced ·
Kosher salt, to taste To Finish ·
1 cup coarsely crumbled feta cheese
(about 6½ ounces) ·
2 cups coarse fresh bread crumbs,
toasted in 2 tablespoons olive oil in a skillet and seasoned with salt Make the beans: In a large saucepan, cover
the beans with 2 inches of water and bring to a boil. Lower heat and simmer,
stirring occasionally, until the beans are just tender but still al dente,
about 2½ hours. Be sure to keep the beans covered by about 2 inches of water;
you will need to add more throughout cooking. When done
cooking, salt the beans generously and let stand at room temperature for 5
minutes. Drain, reserving 1½ cups of the cooking liquid. In a
medium saucepan, heat 3 tablespoons of the olive oil. Add the onion and garlic
and cook over medium-low heat until softened, about 8 minutes. Add the tomatoes
with their juices, oregano and the reserved liquid from the cooked beans and
simmer over low heat, stirring occasionally, until the sauce has reduced to 1½
cups, about 1 hour. Season with salt. Make the oregano pesto: In a food processor (mini is best), combine the olive oil with the
oregano, parsley and garlic and pulse to a coarse puree. Season with salt. Preheat
the oven to 425 degrees. In a 9-by-13-inch baking dish, mix the beans with the
tomato sauce and sprinkle the feta on top. Bake in the upper third of the oven
for about 40 minutes, until the beans are bubbling and the cheese is browned.
Remove the baking dish from the oven and let stand for 10 minutes. Top the
beans with the bread crumbs, dollop with the oregano pesto and serve.