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Greek-style baked beans recipe

Greek-style baked beans recipe

3 ratings

In partnership with Diabetes UK

Upgrade your beans on toast with this delicious Greek-inspired dish. Packing in three of your 5-a-day, this healthy dish makes a lovely lunch, light dinner or even a weekend brunch. See method

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped​
  • 3 garlic cloves, finely chopped
  • 1 tbsp tomato purée​
  • 400g tin chopped or cherry tomatoes
  • 2 x 400g tins butter beans, drained and rinsed​
  • 1 tsp dried oregano
  • 1 tsp ground cinnamon
  • ½ tsp crushed chillies (optional)
  • 220g pack green beans, trimmed
  • 4 small slices brown sourdough bread, toasted
  • 15g fresh flat-leaf parsley, leaves picked and chopped
3 of your five-a-day and high in fibre

Each serving contains

  • Energy

    1180kj
    280kcal     14%

  • Fat

    5g 7%

  • Saturates

    1g 5%

  • Sugars

    10g 11%

  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 39.6g Protein 13.3g Fibre 12.8g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a lidded, ovenproof frying pan over a low heat. Cook the onion for 10 mins or until softened; add the garlic and cook for 2-3 mins until fragrant. Add the tomato purée, turn the heat to low-medium and cook for 2-3 mins, stirring, until the purée starts to caramelise.
  2. Add the tinned tomatoes, butter beans, oregano, cinnamon, crushed chillies (if using) and 300ml water to the pan; season. Stir well, scraping up any residue.
  3. Turn the heat to high, bring to the boil, then cover and bake in the oven for 15 mins. Remove the lid, stir in a splash of water if it looks dry, then bake for 20-25 mins until thickened and dark on top.
  4. Meanwhile, steam the green beans for 5 mins or until tender. Spoon the beans over the toast and scatter with the parsley, then serve along with the green beans.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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