Homestyle baked beans are much more healthier and more appealing than the store bought/ buffet style variety. You can add your own unique flavour to this iron packed, fibre rich baked bean dish (as you can see, I have jam packed this one with extra veggies but feel free to omit/change depending on your taste). Inspired by a Greek plaki recipe, get plenty of fresh flavours and protein in this hearty vegetarian meal.
- 1 tbsp Extra-virgin olive oil
-
1 Onion, diced
-
2 cloves Garlic, minced
- 200g Spinach
-
3 medium mushrooms, sliced
- 1 x 400g tin of Chopped tomatoes
- 2 tbsp Nutritional yeast
- 1 tbsp Dried oregano
-
400 g jar of Cranberry beans, drained and rinsed
-
75g feta, crumbled
- Heat the oven to 180°C fan.
- Heat oil in a large ovenproof frying pan and cook the onion, and garlic for 5 minutes. Add in the mushrooms and cook for another 5 minutes. Stir in the spinach and cook for 1 minute. Mix in the tomatoes, nutritional yeast, oregano and beans, 250ml of just-boiled water and some seasoning. Bring to a simmer. Cook in the oven for 15-20 minutes or until thickened and bubbling
- Top with crumbled feta, and enjoy!
Your seasoning quantities are the key here. Make sure to taste as you cook with this recipe to ensure you are achieving the perfect balance among the flavours.
If desired, serve with toasted sourdough!
If you made this recipe, leave a comment to let us know how you went! Add a picture of your final result or post a picture on instagram and tag me@danibianchi_.