1cupolive oilmore or less depending on how thin you want it
Zest of 1 lemon
Sea salt and fresh ground pepperto taste
Instructions
First you’ll need to cook the beans. You can do this on the stove top (you’ll need to soak overnight first) by simmering in enough water or broth to cover. Add the garlic and simmer until beans are tender.
For instant pot, put beans in pot (no soaking required) and fill pot halfway with water or broth. Add garlic cloves and sets pressure cooker to 30 minutes. Let release naturally.
Drain the beans and set aside. Preheat oven to 425 degrees F.
To make the sauce, heat the oil in a deep ovenproof skillet. Add the onion and cook until softened. Add garlic and Italian seasoning, cook for about a minute.
Add the crushed tomatoes and stir and simmer for 5 minutes. Stir in the spinach until wilted.
Add the beans and stir to coat with the sauce.
Sprinkle the feta overtop, followed by the breadcrumbs.
Bake for 30 minutes, or until top is browned.
While the beans are in the oven, make the pesto by putting the herbs, garlic, almonds, and cheese in a food processor. Pulse until combined and drizzle in about half the oil until blended. Transfer to a bowl and stir in the lemon zest. Add more oil if you like and stir.