Greek · Dinner
Baked Beans in Tomato Sauce
White beans baked slowly in a thick tomato sauce with onion, garlic, carrot, celery and olive oil, finished with oregano and a touch of honey to round the acidity. Known in Greece as fasolada, it is served warm with crusty bread and scattered parsley.
$3
15 minsPrep
50 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
395Calories
13.9gProtein
15.1gFat
52.8gCarbs
15.5gSugar
14.9gFiber
612mgSodium
0mgChol
2.1gSat Fat
985mgPotassium
168mgCalcium
4.6mgIron
0mcgVitamin B12
14mgVitamin C
vegetarian
gluten-free-adaptable
high-fiber
low-calorie
mediterranean
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Chop onion, garlic, carrot and celery finely. Preheat oven to 350°F.
2
Sweat
Warm olive oil in an ovenproof skillet over medium heat; sweat onion, carrot and celery 5 minutes until translucent. Stir in garlic, tomato paste, canned tomatoes, beans, oregano, bay leaf, honey, salt and pepper.
3
Bake
Transfer to oven and bake uncovered at 350°F for 35 minutes until sauce thickens and top catches light brown spots; check halfway and add water if dry.
4
Plate
Remove bay leaf, scatter parsley over top and serve warm with crusty bread alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 350g350g cannellini beans, cooked
- 200g200g canned tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 11 carrot
- 22 celery stalk
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp tomato paste
- 1 tsp1 tsp dried oregano
- 22 bay leaf
- 1 tsp1 tsp honey
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley
- 2 oz56g crusty bread, for serving
