Turkish · Dinner
Baked Beans in Olive Oil
Cannellini beans slow-baked in a tomato and olive oil sauce with onion, carrot, and green pepper until the sauce turns jammy and the beans go tender. Served warm or at room temperature with crusty bread, this Turkish kuru fasulye-style dish leans sweet and savory from generous olive oil and gentle oven heat.
$3
15 minsPrep
70 minsCook
85 minsTotal
EasyLevel
Nutrition per serving
433Calories
11.2gProtein
25.8gFat
39.4gCarbs
11.8gSugar
13.1gFiber
572mgSodium
0mgChol
3.8gSat Fat
815mgPotassium
115mgCalcium
3.9mgIron
0mcgVitamin B12
42mgVitamin C
vegan
vegetarian
low-calorie
high-fiber
mediterranean
hidden-gems
vegan
Instructions
1
Prep
Preheat the oven to 325°F. Thinly slice the onion, dice the carrot and green pepper, and mince the garlic.
2
Sweat
Warm the olive oil in a small oven-safe pot over medium heat. Add the onion, carrot, and green pepper; cook 6–7 minutes until the onion softens and turns translucent.
3
Bake
Stir in the garlic and tomato paste and cook 1 minute. Add the canned tomatoes, water, sugar, salt, pepper, and beans. Cover and bake at 325°F for 60 minutes until the sauce thickens and the beans are tender.
4
Plate
Uncover the pot and let stand 10 minutes. Drizzle with lemon juice and serve warm or at room temperature with bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g, drained weight cannellini beans
- 6 tbsp90ml olive oil
- 11 onion
- 22 small carrot
- 11 green bell pepper
- 2 clove2 clove garlic
- 2 tbsp32g tomato paste
- 7 oz100g, a scant half of a 14.5 oz can canned tomatoes
- 1 cup240ml water
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 2 tsp2 tsp lemon juice
