Greek-Style Baked Beans

Butterbeans, olives, sweet tomato sauce and fresh herbs combine in this Greek-style one-pot. Serve with toasted sourdough or over a baked potato, with a spoonful of vegan plain yogurt, if you like.
Serves
Serves 2 generously
Total Time
50 Minutes
Ingredients
500g (2 cups) passata
2 tbsp tomato purée (paste)
pinch of sugar
1 tsp dried oregano
1 garlic clove, crushed
1 x 400g (14oz) can butterbeans, drained and rinsed
handful of pitted black olives
1 bay leaf
handful of flat-leaf parsley, finely chopped
small handful of fresh dill, finely chopped
generous pinch of sea salt and black pepper
juice of ¼ unwaxed lemon, to serve
Method
Step 1
Preheat the oven to 180°C/350°F/gas mark 4.
Step 2
In a bowl, whisk together the passata, tomato purée, sugar, oregano and garlic. Stir in the butterbeans and olives until coated in the mixture.
Step 3
Pour the butterbean mix into a deep roasting pan and lay in the bay leaf. Cover loosely with foil, then bake in the oven for 35–40 minutes.
Step 4
Remove from the oven and discard the bay leaf. Scatter in the parsley and dill, then season with salt and pepper. Squeeze over the lemon juice just before serving.

EASY TIP: Butterbeans are my favourite to use for this recipe, however cannellini, haricot or canned mixed beans are good alternatives.

Vegan Roasting Pan by Katy Beskow (Quadrille, £15) Photography ©Luke Albert

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