Recipe-246-Greek Baked Beans
If the feeling of being surrounded by your big, fat, Greek family had a taste this would be it. Hearty, comforting and heart-warming, baked beans have been a staple of the Mediterranean diet since forever. Rich in protein and fiber it’s a vegan meal that will surprise you with the intensity of its earthy flavors. The secret here is to soak the beans overnight to speed up the process. Serve drizzled with extra virgin olive oil and a big chunk of sourdough bread.
500g large butter beans
- 2 carrots
- 1 onion
- 2 cloves garlic
- ½ cup celery stems and root
- 1 cup tomato puree
- 1-2 bay leaves
- 1 spring onion to serve
2 tablespoons olive oil plus 1 tablespoon olive oil to serve
1 teaspoon salt
½ teaspoon black pepper
In a large bowl cover the beans with water and allow to soak overnight.
- Preheat the oven to 390°F.
- Peel and chop the carrots, celery, onions and garlic.
Heat the oil in a large pot and sauté seasoning with salt and pepper for 8-10 minutes adding the garlic last. Add the beans and the tomato puree with the bay leaves to the pot, mixing well. Cover the beans with water and cook for 20-25 minutes.
- Transfer into a deep baking pan and bake in the preheated oven for 30-40 minutes until the beans are completely cooked through and tender, and the sauce is rich and thick.
Serve warm topped with chopped spring onions and a tablespoon of extra virgin olive oil.
Products used in this Recipe: