These nourishing Greek-style baked beans are the perfect hearty meal for any season. Pile on top of a steaming jacket potato for chilly nights or serve with a crusty loaf and baked feta for sun-drenched lunches.
Use whichever greens are in season, wherever you may be, from chard, kale, spinach, collard greens or broccoli rabe. This is a great hot dish to serve as part of a meze or as a BBQ side.
Greek Giant Beans – Gigandes Plaki
Course: Lunch, DinnerCuisine: Greek, MediterraneanDifficulty: Easy4
servings10
minutes50
minutesPerfect as a winter warmer served on top of a steaming jacket potato or in summer with a crusty loaf to mop everything up and baked feta, as I’ve done here.
Ingredients
2 tbsp olive oil
1 small red onion, roughly chopped
3 garlic cloves, finely chopped
1 tbsp tomato purée
200 g seasonal greens, roughly chopped
400 g tin butter beans, drained
400 g tin chopped tomatoes
1 tbsp runny honey
1 tsp dried oregano
1 tsp died crushed chilli flakes
Squeeze of lemon
Small handful chopped flat-leaf parsley, plus extra to garnish
Directions
- Heat the oven to 180°C. Heat the oil in a large ovenproof pan or dish then add the onion and garlic along with a pinch of salt. Cook the onions on a low heat for 10-15 minutes until they are softened but not browned.
- Add the tomato purée and fry off for a further minute before adding the remaining ingredients bar the lemon and parsley. Season generously, stir to combine and bring to a simmer.
- Transfer to the oven with a lid (make a foil lid if you don’t have one) and bake for 40 minutes or until the sauce has thickened and has become richer in flavour. Taste and season with a squeeze of lemon as needed. Garnish generously with the fresh parsley and serve with fresh bread and crumbled or baked feta as I’ve done (optional.)
Follow me on Instagram for daily food tips, tricks and recipes