Mediterranean Baked Beans

Name: Mediterranean Baked Beans
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 2 tbsp extra virgin olive oil (See Note 1); 1 medium brown/yellow onion – finely chopped; 3 large garlic cloves – finely chopped; 400 g (14 oz) tin of crushed tomatoes; 2 tbsp water - I rinse out the can of tomatoes with it; 1 tsp fresh rosemary – finely chopped; 1 tsp fresh thyme leaves – finely chopped; 1 tsp dried oregano; 1/2 tsp freshly ground black pepper (See Note 2); 1/2 tsp red chilli pepper flakes; 1 tsp sea salt; 800 g (28 oz) tinned cannellini beans – drained and rinsed (See Note 3); 1/4 cup fresh basil leaves – finely chopped; extra virgin olive oil - a drizzle; feta cheese or fresh goat cheese – to serve; crusty bread

Full of flavour and vibrant colour, these Mediterranean Baked Beans are a very satisfying meat-free meal or side dish. For convenience, we have used canned beans, making them perfect for busy nights. The beans are baked in the oven until succulent and creamy, with olive oil, tomatoes, Mediterranean herbs, and spices.

Round grey bowl with a serve of Mediterranean Baked Beans, garnished with torn fresh basil.

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Why You'll Love This Recipe:
Ingredients and Substitutions:
Variations:
How To Make Mediterranean Baked Beans:
Tips for Success, Storage and FAQs:
Top Tip:
Serving Suggestions:
More Delicious Recipes For You To Try:
Mediterranean Baked Beans

Why You'll Love This Recipe:

This is an easy recipe, perfect for those days when time is short, but you still want to provide a meal which is enjoyable and nourishing.
You can make it in advance. Like a lot of similar dishes, such as my Lentil and Vegetable Stew, the flavours have time to develop and are even richer the next day.
You can vary the recipe to suit your taste or according to ingredients that you have on hand.
This one-pot, meat-free meal requires little more than some crusty bread to enjoy with the sauce.
The dish is naturally gluten-free, nut-free and vegan if you omit the cheese topping.

Recipe Inspiration: my work from home lunches often feature a can of beans, and like my Tuscan Stewed Beans, this is one of my favourite ways to enjoy them.

Ingredients and Substitutions:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Ingredients in this recipe on a pink and white marble background.

Extra virgin olive oil - our preference is to use the first pressed, unrefined olive oil. EVOO is a vital ingredient in Mediterranean dishes. Use the best quality olive oil that you have.
Brown/yellow onion - a versatile onion and the most popular for cooking. Use a white onion if you prefer.
Garlic - for the best flavour, we use fresh garlic cloves.
Canned tomatoes - we use crushed tomatoes, but you can use diced tomatoes or whole tomatoes and chop them yourself.
Water - after adding the tomatoes to the saucepan, we rinse the can with a small amount of water to remove the remaining tomato.
Rosemary - fresh rosemary adds great flavour. If you only have the dried herb, use one third of the amount as it is concentrated.
Fresh thyme leaves - this aromatic, fresh herb adds great flavour.
Dried oregano - a traditional Mediterranean herb. In this instance I prefer the dried herb as the flavour is more subtle than the fresh.
Freshly ground black pepper and sea salt - essential seasoning ingredients.
Dried chilli pepper flakes - adds gentle heat. Add according to your preference or omit if you prefer.
Cannellini beans - creamy and mild flavoured, they are extremely versatile. One of our favourite ways to use them is in the quick and easy Cannellini Bean Dip.
Fresh basil leaves - add vibrant colour and flavour to the finished dish.
Feta cheese or fresh goat cheese - add some to the Baked Beans when serving. This is optional, but we love the added creaminess and contrast of flavours.

Variations:

Herbs - vary the herbs to suit your taste. For instance, you could use marjoram, parsley or a bay leaf if you prefer.

Spices - if you would like a smoky edge to the beans, some smoked paprika would work well.

Other additions - Kalamata olives or some baby spinach would be delicious.

How To Make Mediterranean Baked Beans:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Steps 1-2 of preparing this recipe: cooking the onion in a saucepan and adding in the tomato and seasonings.

1 - Sauté your onion and garlic:
Heat an ovenproof saucepan on the stovetop over medium heat and add the olive oil and chopped onions. Sauté for 10 minutes. Add the garlic and cook for a further 1-2 minutes.

2 - Prepare the tomato sauce:
Add the tomatoes, herbs, salt and pepper. Bring the sauce to a simmer, and simmer for 10 minutes.

Steps 3-4 of preparing this recipe: the beans added to a tomato sauce and the cooked dish ready for serving.

3 - Add in the beans:
Add the beans and stir. Put the lid on the saucepan, and place in the oven.

Cook for 30 minutes, stirring halfway through and ensuring there is enough liquid - add a little water if it gets dry.

4 - Cook until richly flavoured:
Once cooked, serve with fresh basil leaves and a drizzle of olive oil. I also like to crumble over some feta or goat cheese and enjoy with crusty bread.

Hint: always ensure you check the finished dish to see that the seasoning is to your liking. Add additional salt, pepper or chilli flakes if necessary.

Saucepan with Mediterranean Baked Beans, with a wooden spoon resting in the pot.

Tips for Success, Storage and FAQs:

Can I use another type of bean?

Yes, you could use another type of bean, such as a borlotti, butter bean or kidney bean.

Can I make the Mediterranean Baked Beans in advance?

Yes, you can. In fact, if it's made a day ahead, it gives the flavours time to meld and develop. Store in an airtight container in the fridge for up to 3 days.

Can I freeze this dish?

Yes, it is ideal to freeze. Store in a freezer-safe container for up to 3 months. Be sure to label and date the container as frozen dishes can be difficult to identify.