Greek Baked Beans
Greek Baked Beans is a traditional Greek dish filled with tender beans bursting with flavor from the homemade tomato-herb sauce. A healthy meatless dish.
Servings: 6 servings
Equipment
Ingredients
- 1 pound dry butter beans
- A few swirls of olive oil
- 2 carrots peeled and chopped
- 1 medium onion chopped
- 1 jalapeno seeded and minced
- 3 - 4 cloves garlic minced
- 1 can crushed tomatoes, undrained 28 oz.
- 1 teaspoon oregano
- 1 teaspoon sugar
- Salt and pepper to taste
- Parsley chopped
- Feta cheese crumbled
Instructions
- In the morning, place the beans in a large pot. Cover with enough water to be about two inches over the beans and soak until about 2-3 hours before dinnertime. Bring the water to a boil. Lower heat and simmer 45 minutes to an hour, or until the beans are tender. Add more water, if necessary.
- Meanwhile, in a separate pan, drizzle a few swirls of olive oil over medium-high heat. Add the carrots, onions, and jalapeno. Cook until tender, about 10 minutes, stirring occasionally. Add the garlic, tomatoes, oregano, sugar, salt, and pepper. Simmer, stirring occasionally, until sauce thickens slightly, about 15-20 minutes. Remove from heat and set aside.
- Preheat oven to 350° F.
- Add 3/4-cup of the bean water to the reserved tomato mixture and stir. Drain beans. Add beans to the tomato mixture and mix well. Place in a 13x9x2-inch baking dish. Bake in the oven for 45-60 minutes, or until most of the liquid and beans have formed a sauce.
- Top with chopped parsley and Feta cheese.
- Serve immediately!
Notes
- I think butter beans taste best, but lima beans should also work.
- I haven't tried, but canned beans should work fine as well.
Nutrition
Calories: 320kcal | Carbohydrates: 63g | Protein: 19g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 203mg | Potassium: 1799mg | Fiber: 18g | Sugar: 15g | Vitamin A: 3713IU | Vitamin C: 18mg | Calcium: 125mg | Iron: 8mg
