White Bean & Garlic Confit with Za'atar

White Bean & Garlic Confit with Za'atar

Main dish Oaktown favorites Oaktown favorites duo Vegan Vegetarian Za'atar

White Bean & Garlic Confit with Za'atar

By Micah Siva

Category

Dinner

Za’atar is one of our most-used spice blends. We love sprinkling it onto eggs, salads, avocado toast, or hummus, but our new favorite way is adding it to garlic confit for a zesty, rich dish that is anything but ordinary. Confit may sound like an intimidating technique in the kitchen, but it couldn’t be easier. All you need is oil and time! Be sure to keep the cooking liquid. It makes a wonderful base for salad dressings.

Ingredients

  • 14 oz can white beans, drained and rinsed
  • 12 cloves garlic, peeled
  • 1 medium lemon, sliced
  • 1 cup olive oil
  • 2 tablespoons Za’atar
  • ½ teaspoon sea salt

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  • 1 tablespoon olive oil
  • 3 cloves garlic, finely chopped
  • 2 tablespoons pine nuts
  • 12 oz baby spinach, washed
  • Sourdough or focaccia bread, toasted, to serve
  • Lemon zest, to serve

Directions

  1. Preheat the oven to 350F. In an 8x8 baking dish, add the white beans, garlic, and lemon slices.
  2. Add the olive oil, Za’atar and salt.
  3. Bake for 90 minutes. Remove from the oven.
  4. Once the beans are done, make the spinach: In a medium frying pan over medium-heat, add the oil. Once hot, add the garlic and pine nuts. Cook for 2-3 minutes, or until fragrant.
  5. Add the spinach, toss to coat with the oil. Remove from heat, and cover. Let sit for 2 to 3 minutes, or until the spinach has wilted.
  6. Serve the white beans on the toasted bread with the sauteed spinach. Top with lemon zest.

White Bean & Garlic Confit with Za'atar

White Bean & Garlic Confit with Za'atar

COMMENTS

  • Cristin on

    This was 100% delicious! We had leftover black eyed peas and subbed them in for the white beans which worked fine and I bet you could use lots of different kinds. I started checking on them after around 45 mins in the oven and ended up cooking them until 65 or 70. So good!

  • Joe on

    90 Minutes was far too long for this bake. The beans overcooked and were crunchy, the lemons black and the garlic got a bit bitter. I’ll try it again and keep my eye on it to get a better result.

  • Denise on

    This may be the best thing I’ve made in my whole life. Thank you for this recipe!

  • Customer Service on

    Hi Sara,

    Thanks for your question! I checked in with my coworkers who have made the recipe and they said it works at 90 minutes for a roastier final dish. If you’re looking for a softer texture, I would try adjusting to 60 minutes in the oven.

    Cheers,

    Evan
    Customer Success Lead

  • Customer Service on

    Hi Michael,

    Thanks for checking in! I checked in with the owner and it is indeed 1 cup of oil for the recipe.

    Cheers,

    Evan
    Customer Success Lead

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