DILL, TOMATO AND FETA BAKED BEANS

2 tbsp olive oil (25 mL
1 onion, diced
2 cloves garlic, minced
1 stalk celery, diced
4 cups cooked white pea beans (1 L)
2 cups pasta sauce (500 mL)
1 cup tomato juice (250 mL)
1/2 cup chopped fresh dill (125 mL)
salt and pepper to taste
1/2 cup crumbled Feta cheese (125 mL)

In a skillet, heat the olive oil over medium heat. Cook the onion, garlic and celery until soft.

In a large bowl, combine the onion mixture, white pea beans, pasta sauce, tomato juice and fresh dill. Season with salt and pepper to taste. Place in an oiled 2 quart shallow baking dish. Sprinkle with the Feta cheese.

Bake in a preheated 350 degrees F (180C) oven for about 40 minutes until heated through.

Serve as appetizer with bread or as a baked bean dish.

Makes 32 appetizer servings
Makes 6 meal servings
Source: Ontario White Bean Producers