Name: Greek Baked Beans
Total time: 75 min
Yield: 4
Cuisine: Greek
Ingredients: 1 Onion; 1 Carrot; 2 Sticks of Celery; 4 Large Tomatoes; 1 Tsp Dried Oregano; 1 Tsp Tomato Purée; 400ml Vegetable Stock; 3 x 400g Tins of Butter Beans; 1 Bay Leaf; 1 Stick of Cinnamon; Handful of Mint; Salt; Black Pepper; Olive Oil

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These Greek-inspired beans are stunning. Fat butter beans gently simmered with veg and herbs make a lovely meal. A beautiful dish, rain or shine.

Greek Baked Beans

Finely dice your onion, carrot and celery sticks. Roughly chop your tomatoes.

Heat a large ovenproof dish over a medium heat with a glug of olive oil. Add your veg and cook for 10 mins until softened.

Add your dried oregano and tomato Purée to the pan and cook for 2 mins. Add your chopped tomatoes and simmer for 5 mins until just starting to break down.

Drain your butter bean tins. Pour the beans into the pan along with your vegetable stock, bay leaf and cinnamon stick. Season with a little salt, then bring to a simmer.

Pop the lid on your dish and bake for 30 mins.

Remove the lid from the dish and give the mixture a stir. Pop it back in the oven without it’s lid on for 25 mins more.

Remove your beans from the oven and season to taste. Add half your mint and stir to combine. Sprinkle with your remaining mint and a little olive oil, then serve.

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Sophie Wyburd

Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024.

Photo credit: Stuart Simpson

Easy

Greek

Vegan

Veggie

Pescatarian

Greek
Baked
Beans

Breakfast

Brunch

Lunch

Dinner

Sides

Finely dice your onion, carrot and celery sticks. Roughly chop your tomatoes.

Heat a large ovenproof dish over a medium heat with a glug of olive oil. Add your veg and cook for 10 mins until softened.

Add your dried oregano and tomato Purée to the pan and cook for 2 mins. Add your chopped tomatoes and simmer for 5 mins until just starting to break down.

Drain your butter bean tins. Pour the beans into the pan along with your vegetable stock, bay leaf and cinnamon stick. Season with a little salt, then bring to a simmer.

Pop the lid on your dish and bake for 30 mins.

Remove the lid from the dish and give the mixture a stir. Pop it back in the oven without it’s lid on for 25 mins more.

Remove your beans from the oven and season to taste. Add half your mint and stir to combine. Sprinkle with your remaining mint and a little olive oil, then serve.

Healthy

Meal-Prep

Comfort

Summer

Back to Uni

Onion

Carrot

Celery

Gram

Tomato

Dried Oregano

Teaspoon

Tomato Purée

Vegetable Stock

Millilitre

Drained Butter Beans

Bean

Bay Leaf

Cinnamon Stick

Mint

Salt

Black Pepper

Olive Oil

Veggie Dishes

Beans

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