Greek Baked Beans
Melissa Hills
29 June 2023
What to put on label:
In the Notes section:
- Bake, covered, for 30 minutes at 180 degrees once defrosted, until heated through.
- Serve with salad, vegetables, toast, or garlic bread. (These can either be supplied by yourself or the recipient can use what they have)
- Serving size: Choose from below, depending what size foil dish you used.
This will make enough to fill one large family-sized foil tin (serves 6); or 2 medium foil tins (serves 2-4 each); or 4-5 small individual-sized foil tins (serves about 1-2 each).
To make dairy free, omit the feta cheese. If recipient is ok with goats feta on a dairy free diet, then you can use that. Please ask recipient first, as some people tolerate it well and others don’t.
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Ingredients
Adjust Servings
| 1Tbsp olive oil | |
| 2small onions, finely chopped | |
| 3 garlic cloves, crushed | |
| 420g passata | |
| 0.5 tsp cinnamon | |
| 0.25 tsp nutmeg | |
| 1 tsp oregano | |
| 1 Tbsp paprika | |
| 2 cans cannellini beans, drained and rinsed | |
| 2 cans red kidney beans, drained and rinsed | |
| 1.25 cups kalamata olives, pitted | |
| 0.33 cup feta, crumbled |
Directions
1.
Preheat oven to 180 degrees.
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2.
Heat frying pan or stove-proof/oven-proof casserole dish over medium-low heat.
Add onion and garlic, saute until slightly golden brown.
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3.
Stir in the passata, cinnamon, nutmeg, oregano, and paprika. Mix well and cook until it forms into a thick sauce, about 6-8 minutes.
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4.
Taste and season with salt and pepper.
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5.
If using a fry pan not suitable for the oven, transfer to a casserole dish. Stir in cannellini and kidney beans and olives. Gently mix to combine.
If using an oven-proof casserole dish, stir in the cannellini, kidney beans and olives. Gently mix to combine.
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6.
Top with feta cheese. Place dish in the oven and bake for 25-30 minutes.
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