These Greek baked beans in a rich tomato sauce are a weeknight-friendly version of traditional Gigantes Plaki.
- 2 tablespoons extra virgin olive oil
- 1 medium shallot, finely diced
- 3 medium garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Fine sea salt, to taste
- Two 14-ounce cans butter beans, drained and rinsed (or 3 1/2 cups cooked beans)
- One 14-ounce can tomato sauce
- 2 packed cups spinach or kale leaves, roughly chopped
- About 5 sun-dried tomato halves (not packed in oil), finely chopped (about 1/3 cup)
- Freshly ground black pepper, to taste
- Preheat the oven to 350ºF.
- Heat the oil in a medium pot over medium-low heat. Add the shallots, garlic, oregano, paprika, and a pinch of salt, and cook until softened, stirring occasionally, about 5 minutes.
- Add the beans, tomato sauce, spinach, sun-dried tomatoes, and lots of black pepper. Taste and season with salt, if needed.
- Transfer to an 8×8-inch (or similar) baking dish and cover tightly with foil. Bake for 15 minutes. Remove the foil and continue baking for about 15 minutes more, until the surface of the beans looks dry and a few of the beans on top are golden brown.
- Serving Size: 1/6 of the recipe
- Calories: 170
- Carbohydrates: 21.3 g
- Fiber: 6.8 g
- Protein: 8 g
Keywords: vegetarian, greek, beans, butter beans