I have always had a soft spot for these delicious Greek baked beans, they are easy to make, all plant based and excellent with warm flatbreads (check out my pizza dough recipe to make truly fresh flatbreads) and my creamy bean hummus (takes 5 minutes) with a crisp green salad. If you aren’t going down the vegan route then they are fantastic served with a big block of feta, some olives and warm flatbreads for a tasty mezze.
450g of dried broad beans (butter beans) I get them from my local Middle Eastern supermarket or online
1 x 400g tin of chopped tomatoes
1 peeled clove of garlic
1/2 cup of good olive oil
1 large red onion finely chopped
a small bunch of parsley finely chopped
1 teaspoon of dried oregano
1/2 a stick of celery finely chopped or a pinch of celery salt
1 teaspoon of maple syrup (optional)
salt and pepper to taste
Firstly put the beans in a container of water, making sure they are all submerged and leave overnight. I topped the water up as they swelled up quite a bit.
The next day
Drain the beans and stick in a pan and cover with cold water and add a big pinch of salt. Bring to the boil and gently simmer for an hour or until tender. Drain and set aside.
Preheat the oven to 180c /350f
In a deep baking dish or pan, put in the chopped onion, garlic clove and olive oil, and bake for 10 mins.
Now add the drained beans, parsley, celery or celery salt, salt and pepper and bake for 30 minutes.
Remove from the oven and stir in the tinned tomatoes, half a cup of water and the oregano, cover in tin foil tightly and cook for an hour or until the beans are really tender and the sauce is thick and unctuous, you might have to add more water if they get too dry, and stir them occasionally. Check the seasoning and serve warm or at room temperature. Stores in the fridge for a few days.