Greek · Dinner
Baked Beans in Tomato Sauce
Cannellini beans and lentils baked in a garlicky tomato sauce with oregano, feta, and fresh parsley. This protein-rich, fibre-packed dish delivers sustained satiety through legumes baked until the sauce bubbles at the edges and top blisters slightly, then finished warm from the dish.
$4
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
420Calories
35.1gProtein
10.2gFat
50.1gCarbs
6.5gSugar
15.3gFiber
667mgSodium
25mgChol
3.4gSat Fat
1089mgPotassium
223mgCalcium
6.2mgIron
0.1mcgVitamin B12
11mgVitamin C
Goes well with
Greek red wine (Agiorgitiko or Xinomavro)
local
Greek coffee (Elliniko)
international
gluten-free
high-fiber
low-calorie
low-cholesterol
protein-rich
vegetarian
glp-1
Instructions
1
Prep
Preheat the oven to 375°F (190°C) and lightly oil a small baking dish.
2
Sauté
Warm olive oil over medium heat, add onion and garlic, and cook 3 minutes until softened. Stir in canned tomatoes, vegetable stock, and dried oregano; simmer 5 minutes over medium-low heat.
3
Build
Fold cannellini beans and cooked lentils into the sauce, transfer to the baking dish, and spread level.
4
Bake
Bake uncovered at 375°F (190°C) for 20 minutes until the sauce bubbles at the edges and the top blisters slightly. Scatter feta and parsley over the top, season with salt and black pepper, then serve warm from the dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 10 oz280g cannellini beans
- 5.6 oz160g cooked lentils
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp dried oregano
- 1/2 cup120ml vegetable stock
- 2 oz56g feta
- 2 tbsp2 tbsp parsley
- salt and black pepper to taste
