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Greek Baked Beans

Savory Greek Baked Beans – A Heartwarming Vegan Delight

Delight in these Greek Baked Beans, a comforting vegan dish featuring tender beans in a rich, aromatic sauce.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1/4 cup Olive Oil Consider extra virgin for enhanced flavor.
  • 1 medium Onion Use shallots for a milder taste.
  • 1 medium Carrot Substitute with bell pepper if unavailable.
  • 1 stalk Celery Can be omitted if not on hand.
  • 1 tsp Salt Adjust based on dietary needs.
  • 1 tsp Garlic Powder Fresh minced garlic can be used for a stronger taste.
  • 1/2 tsp Ground Black Pepper Use white pepper for a milder flavor.
  • 1/2 tsp Red Pepper Flakes Adjust quantity based on heat preference.
  • 1 tsp Sugar Use honey or agave for a sweeter twist.
  • 3 cloves Garlic (Fresh) Increase quantity for a garlic-forward dish.
  • 28 oz Crushed Tomatoes Diced tomatoes may work, but puree for a smoother texture.
  • 2 tbsp Tomato Paste Skip if out, but use more crushed tomatoes.
  • 1 cup Vegetable Stock/Water Substitute with chicken stock for non-vegan option.
  • 1 tbsp Fresh Dill Replace with parsley if preferred.
  • 2 leaves Bay Leaves Remove before serving for a cleaner dish.
For the Beans
  • 2 cups Butter Beans Substitute with cannellini or chickpeas if needed.

Equipment

  • Oven-safe casserole dish

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a large oven-safe casserole, heat olive oil over medium heat and add the finely chopped onion, carrot, celery, salt, garlic powder, and red pepper flakes. Sauté for 7-10 minutes until softened and golden brown.
  3. Stir in the minced fresh garlic and cook for an additional 30 seconds until fragrant.
  4. Incorporate the crushed tomatoes, tomato paste, vegetable stock, bay leaves, and fresh dill into the sautéed mixture. Stir well and bring to a simmer for about 5 minutes.
  5. Gently fold in the drained butter beans, ensuring they are well-coated in the sauce. Adjust with sugar to balance acidity.
  6. Transfer the casserole to the oven and bake uncovered for 40-50 minutes, until the sauce thickens and the beans are tender.
  7. Remove from the oven, discard bay leaves, and taste for seasoning. Adjust with salt and pepper as needed.
  8. Serve drizzled with olive oil and sprinkle with fresh herbs. Enjoy with crusty bread.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 500mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 900IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 5 days or freeze in portions for up to 3 months. Reheat on the stove or microwave; a splash of vegetable stock can restore creaminess.

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