White Bean & Garlic Confit with Za'atar
White Bean & Garlic Confit with Za'atar
White Bean & Garlic Confit with Za'atar
By Micah Siva
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
- Preheat the oven to 350F. In an 8x8 baking dish, add the white beans, garlic, and lemon slices.
- Add the olive oil, Za’atar and salt.
- Bake for 90 minutes. Remove from the oven.
- 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.
- 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.
- Serve the white beans on the toasted bread with the sauteed spinach. Top with lemon zest.
90min seems like a lot of time at 350 for this recipe, especially since other confit beans I have made are a 30-45min bake time at 400.
Anyone have any guidance to share on this?