Greek-style giant baked beans

Name: Greek-style giant baked beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 2 tbsp olive oil; ½ red onion, thinly sliced; 150g chard, spinach or spring greens, finely chopped; 400g tin butter beans, drained and rinsed (or 250g dried beans, soaked and boiled; see pack instructions); 400g tin chopped tomatoes; 1 tbsp runny honey; 1 small red chilli, deseeded and finely chopped; 1 tsp ground cinnamon; 1 tsp dried oregano; 10g fresh flatleaf parsley, leaves and stalks finely chopped

Instructions

Prep:10minCook:20min

”This is a hearty Greek baked-bean dish that I often make in big batches for work. I love the earthy herbs and greens, and the sweetness from the honey and cinnamon brings a soothing, homely element to the meal. Eating it the next day lets the flavours mingle and develop even more.” – Rupy Aujla This recipe is from The Doctor’s Kitchen: Eat to Beat Illness by Rupy Aujla (RRP £16.99 Harper Collins). See our recipes for classic baked beans, a Mexican-spiced version and these smoky Boston baked beans too.

Updated at: Thu, 21 Nov 2024 09:51:02 GMT