Greek Recipes
Greek Style Homemade Baked Beans
Prep
10 minutes
Cook
50 minutes
Yield
4
This Greek Baked Beans recipe is so delicious with a special Greek twist of feta, olive oil, and tomatoes that make these next level.
This easy, Greek Baked Beans recipe is my unique, Greek twist to delicious and hearty baked beans. I use ingredients like tomatoes, dried herbs, and feta that give your regular, boring Baked Beans a little Greek pizazz. If you know me, you know I’m always trying to add a little Greek love to recipes and I find the herbs give a pop of flavor, the tomatoes give a sweetness, and the feta a saltiness that makes these beans so damn good. Perfect for any breakfast, meat-free lunch, or as a side dish at brunch.
❤️ Why You’ll Love Greek Baked Beans
- Healthy: This Greek Baked Beans recipe is full of whole ingredients that are flavorful and healthy. You can feel good about serving these to your whole family because they’re full of fiber, protein, and will fuel you through your day.
- Quick: This recipe takes an hour to make but most of that time is spent baking, you’ll have them prepped in about 20 minutes or less. You can even pre-prepare them then just throw them in the oven ahead of your brunch.
- Versatile: You can serve these Baked Beans in a variety of ways. You can serve them on toast, as a side, or even use them as a topper to your favorite grain to make a bowl. Top it with an egg for extra protein!
🍲 Ingredients
Pinto Beans – A common bean you can find in the grocery store. Pinto beans are a great source of fiber, and protein, and are rich in antioxidants. They are also versatile. You can make this Cornbread Salad which is also delicious.
Herbs – The go-to herbs for any Greek-style dish are oregano, parsley, and thyme. The olive oil and feta are just the icing on the cake. Herbs (both fresh and dried) give such a pop of flavor to any recipe. You can totally play with the amounts or swap these out for your favorite.
👩🍳 How to Make Greek Baked Beans
- Preheat the oven to 375F.
- In an ovenproof pot (or frying pan and have a second pan ready to transfer to), heat the olive oil over medium heat. Once warm, add the onion and garlic and saute until softened, about 5-6 minutes. Stir in the spices, saute until fragrant, about 1-2 minutes.
- Stir in tomato paste and cook for 1 minute.
- Add tomatoes and their juices, water and beans and turn to medium-high heat to bring to a simmer. Remove the pot from the heat, put the lid on and transfer the dish to the oven. Bake for 30-40 minutes until thickened and bubbling.
- Top the baked beans with fresh parsley, crumbled feta cheese and a drizzle of olive oil if desired. Serve with toasted bread on the side or serve the beans on the toasted bread.
🗒 Tips and Tricks
- Low & Slow: Baked beans benefit from long, slow cooking. This allows the flavors to meld and the sauce to thicken.
- Sauce: Adjust the sauce’s consistency by adding reserved bean liquid or water as needed.
- Get Creative: Don’t be afraid to get creative. Try adding diced peppers, different types of sweeteners, or your favorite spices.
🗒 Substitutions
Baking beans is very forgiving so you can get creative with your ingredients and make some substitutions where you need. Here are some suggestions:
- Olive Oil: Swap the olive oil for avocado or vegetable oil.
- Pinto Beans: Swap pinto beans for kidney or navy beans.
- Toppings: Top these beans with whatever fresh herbs you prefer, you can crumble feta cheese (my fav), goat cheese, or even melt a sharp cheddar on top.
🗒 Best served with
👝 How to Store Leftovers
Store leftover Greek Baked Beans in an airtight container for up to 4 days. These beans are great when reheated.
🤔 Common Questions
You can use white or red kidney beans or pinto beans for baked beans.
If you use canned beans you don’t need soak them before putting them into a recipe. You only need to do this for dried, bagged beans.
They are a great source of fiber and protein, which makes them a healthy choice. However, if you are buying canned baked beans, they’re often loaded with sodium and sugar. Homemade baked beans can definitely be the healthier way to enjoy them.
Greek Baked Beans
Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃
Ingredients
- 2 tbsp olive oil
- 1/2 yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 28 oz can diced tomatoes
- 1/2 cup water
- 2 14oz cans pinto beans
- 3/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried thyme
- 1 tsp oregano
- 1/4 tsp chili flakes
- garnishes: fresh parsley, crumbled feta cheese, olive oil drizzle
- favourite toasted bread for serving
Instructions
- Preheat the oven to 375F.
- In an ovenproof pot (or frying pan and have a second pan ready to transfer to), heat the olive oil over medium heat. Once warm, add the onion and garlic and saute until softened, about 5-6 minutes. Stir in the spices, saute until fragrant, about 1-2 minutes.
- Stir in tomato paste and cook for 1 minute.
- Add tomatoes and their juices, water and beans and turn to medium-high heat to bring to a simmer. Remove the pot from the heat, put the lid on and transfer the dish to the oven. Bake for 30-40 minutes until thickened and bubbling.
- Top the baked beans with fresh parsley, crumbled feta cheese and a drizzle of olive oil if desired. Serve with toasted bread on the side or serve the beans on the toasted bread.
Video
Notes
- Can’t find pinto beans? You can try cannellini beans, butter beans or navy beans.
- Store the leftovers in the refrigerator for up to 3 days.
