As well as a hearty vegetarian dinner side, these Greek baked beans are a great idea for weekend brunch; a poached or fried egg wouldn't go astray!
- 3 cups (750 ml) Gigantes or lima beans, soaked overnight in water
- ⅓ cup (80 ml) olive oil, plus 2 tbsp for drizzling
- 1 onion, chopped
- 2 carrots, sliced into coins
- 1 stalk celery, sliced
- 2 cloves of garlic, chopped
- 2 tomatoes, cored and diced
- 2 tbsp tomato paste
- ½ cup (125 ml) vegetable stock
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp sugar
- 1 tsp dried oregano
- 1 bay leaf
- ⅓ cup chopped spinach
- ⅓ cup chopped parsley
- ⅓ cup feta, crumbled
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Drain soaked beans and add to a large pot. Pour water over top and bring to a boil, then turn heat down to a simmer. Cook for 45 minutes to 1 hour or until tender. Drain.
- Preheat oven to 180°C (350°F).
- Heat ⅓ cup (80 ml) olive oil to a large ovenproof casserole pan over medium heat. Add onion and fry until fragrant. Add carrots, celery and cook for 1 minute, stirring. Add the garlic, tomatoes, tomato paste, vegetable stock, salt, pepper, sugar, oregano, bay leaf and stir to combine. Simmer for a few minutes.
- Stir in the spinach and parsley. Simmer for a further 10-15 minutes.
- Add beans into the saucepan and stir to incorporate.
- Pour bean mixture into a large baking dish and drizzle with remaining olive oil. Bake for 1 hour, or until the sauce has thickened. Serve with feta crumbled on top.