Greek · Dinner
Baked Beans in Tomato Sauce (Low-Chol)
White beans baked in a garlicky tomato sauce with olive oil, oregano and a bay leaf, finished uncovered until the top caramelizes slightly. Lean on dairy and cured fat, this bake relies on vegetables and pulses for body, and is served with crusty bread for dipping into the sauce.
$3
10 minsPrep
45 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
389Calories
12.4gProtein
16.8gFat
47.8gCarbs
9.3gSugar
11.8gFiber
520mgSodium
0mgChol
2.4gSat Fat
873mgPotassium
143mgCalcium
4.3mgIron
0mcgVitamin B12
14mgVitamin C
vegetarian
vegan
high-fiber
low-calorie
low-chol
Instructions
1
Prep
Preheat oven to 375°F (190°C). Finely chop the onion, garlic, and parsley; set aside.
2
Sweat
Warm olive oil in a small ovenproof skillet over medium heat and sweat the onion for 4 minutes until soft.
3
Bake
Stir in garlic, tomato paste, oregano, and bay leaf; cook 1 minute. Add canned tomatoes and water, stir in beans, then transfer to oven uncovered for 25 minutes until lightly caramelized at edges.
4
Plate
Remove bay leaf, season with salt and pepper, scatter parsley over the top, and serve with bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400gcooked cannellini beans
- 240g3.5 oz, half of a 14.5 oz can canned tomatoes
- 60ml60ml olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 1 tsp1 tsp oregano-dried
- 22 bay leaf
- 120ml120ml water
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley
- 60g60g crusty bread, to serve
