Greek · Dinner
Baked Beans in Tomato Sauce (Low-Calorie)
White cannellini beans simmer in a light tomato sauce with onion, garlic, and oregano, then finish uncovered in the oven until lightly golden. Olive oil is used sparingly, keeping the dish lean while retaining classic Greek character. Served warm with lemon.
$3
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
286Calories
13.1gProtein
6.9gFat
42.8gCarbs
8.4gSugar
13.5gFiber
673mgSodium
0mgChol
1gSat Fat
950mgPotassium
170mgCalcium
4.9mgIron
0mcgVitamin B12
18mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Drain the cannellini beans in a colander. Thinly slice the onion and mince the garlic. Measure out all remaining dry ingredients.
2
Heat the olive oil in a small oven-safe skillet over medium heat. Sweat the onion and garlic for 3–4 minutes until softened and translucent.
3
Stir in the canned tomatoes, tomato paste, vegetable stock, oregano, smoked paprika, salt, and pepper. Add the beans and simmer over medium-low heat for 8 minutes until the sauce thickens.
4
Transfer the skillet to the oven preheated to 375°F (190°C). Bake uncovered for 20 minutes until the top is lightly golden and sauce reduces to a thick coating.
5
Plate
Spoon the beans onto a plate, scatter chopped parsley over top, and serve with the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g cannellini beans, cooked
- 200g200g canned tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp dried oregano
- 2 tsp2 tsp olive oil
- 60ml60ml vegetable stock
- 30g30g tomato paste
- 1/2 tsp1/2 tsp smoked paprika
- a pinch of salt
- a pinch of black pepper
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
