Description
These Greek baked beans in tomato sauce are a weeknight-friendly version of traditional gigantes plaki.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium shallot, finely diced* (see note below)
- 3 medium garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Fine sea salt, to taste
- Two 14-ounce cans butter beans (or 3 1/2 cups home-cooked beans)
- One 14-ounce can tomato sauce*
- 5 sun-dried tomato halves*, finely chopped (about 1/3 cup)
- 1 teaspoon granulated sugar
- 2 packed cups baby spinach (or finely-chopped curly kale)
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 350ºF.
- Heat the oil in a large oven-safe* skillet (or Dutch oven) over medium-low heat. Add the shallots, garlic, oregano, paprika, and a pinch of salt, and cook until softened, stirring occasionally, 3 to 5 minutes.
- Add the beans, tomato sauce, sun-dried tomatoes, sugar, and lots of black pepper. Stir to combine and bring to a simmer.
- Gradually add the spinach, stirring in a handful at a time and waiting for it to wilt a little before adding more. When all the spinach is wilted, after 1 to 2 minutes, turn the heat off.
- Cover with a lid (or aluminum foil) and bake for 15 minutes. Then uncover and continue baking for about 15 minutes more, until the surface looks dry and a few of the beans on top are golden brown.
Notes
- Feel free to substitute the shallot with about 1/4 cup finely chopped onion.
- Tomato sauce can be substituted with crushed tomatoes.
- You can use dry or oil-packed sun-dried tomatoes here. If using oil-packed, just be sure to drain them well before chopping.
- If you don’t have an oven-safe skillet, do the stovetop steps in any other skillet, then transfer the contents to a baking dish before placing in the oven.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 130
- Sodium: 499 mg
- Fat: 5.5 g
- Carbohydrates: 15.6 g
- Fiber: 4 g
- Protein: 5 g
