Greek Baked Beans with Feta

• 4 tbspolive oil
• 1large onion, finely chopped
• 1carrot, finely diced
• 1celery stick, finely diced
• 4garlic cloves, sliced
• 2 tbsptomato puree
• 2 tspdried oregano
• 2 x 400gtins chopped tomatoes
• 3 x 400gtins butter beans, drained and rinsed
• 200mlvegetable stock
• 1 tsphoney
• 20gdill, chopped
• 20gparsley, chopped
• fine salt
• black pepper
• 150gfeta, crumbled
• 4thick slices crusty bread
• 100gmixed salad leaves

Method

1. 1Heat the oven to 180C fan. Heat 3 tablespoons of the olive oil in a wide ovenproof pan over a medium heat. Cook the onion, carrot and celery with a pinch of salt for 10 minutes until soft and sweet, then add the garlic, tomato puree and oregano for 2 minutes.
2. 2Add the chopped tomatoes, beans, stock and honey with a teaspoon of salt and plenty of pepper. Stir in half the dill and parsley and bring to a simmer.
3. 3Transfer to the oven uncovered, or tip into a baking dish, and bake for 40 to 45 minutes until the sauce has thickened, the beans on top have wrinkled and caught in places, and the edges are dark and sticky. Give it a stir halfway.
4. 4Take it out, drizzle with the last tablespoon of olive oil and scatter with the remaining dill and parsley. Taste; it should be sweet from the onion and carrot and rich from the long bake.
5. 5Crumble the feta over the top and serve with the bread and a handful of salad leaves. It is as good at room temperature as hot, and better the next day.

Per serving

kcal

538

protein

25.8g

fibre

15.5g

carbs

58g

fat

23.6g