Greek Baked Beans

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Step 1.

Heat your oven to 160°C/320°F.

Step 2.

Finely dice your onion, carrot and celery sticks. Roughly chop your tomatoes.

Step 3.

Heat a large ovenproof dish over a medium heat with a glug of olive oil. Add your veg and cook for 10 mins until softened.

Step 4.

Add your dried oregano and tomato Purée to the pan and cook for 2 mins. Add your chopped tomatoes and simmer for 5 mins until just starting to break down.

Step 5.

Drain your butter bean tins. Pour the beans into the pan along with your vegetable stock, bay leaf and cinnamon stick. Season with a little salt, then bring to a simmer.

Step 6.

Pop the lid on your dish and bake for 30 mins.

Step 7.

Remove the lid from the dish and give the mixture a stir. Pop it back in the oven without it’s lid on for 25 mins more.

Step 8.

Finely chop your mint.

Step 9.

Remove your beans from the oven and season to taste. Add half your mint and stir to combine. Sprinkle with your remaining mint and a little olive oil, then serve.

This dish is as delicious at room temperature as it is hot, so makes a really good tupperware lunch to take out and about with you.

1 Onion
1 Carrot
2 Sticks of Celery
4 Large Tomatoes
1 Tsp Dried Oregano
1 Tsp Tomato Purée
400ml Vegetable Stock
1.2kg Tinned Butter Beans
1 Bay Leaf
1 Stick of Cinnamon
Handful of Mint
Olive Oil