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.)
