Greek-style baked beans recipe
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- Serves 4
- Takes 1 hr
- 280 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 1180kJ 280.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.6g
- Sugars
- 10g
of the Reference intake
Carbohydrate 39.6gProtein 13.3gFibre 12.8g
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Method
- 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.
- 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.
- 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.
- 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.
- See more Diabetes recipes
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.
