Mediterranean Baked Beans

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.

Course Main Course, Side Dish

Cuisine Mediterranean

Prep Time 10

Cook Time 55

Total Time 1 5

Servings people

Calories 340kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

For the Mediterranean Baked Beans:

2 tablespoon 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 tablespoon water - I rinse out the can of tomatoes with it
1 teaspoon fresh rosemary – finely chopped
1 teaspoon fresh thyme leaves – finely chopped
1 teaspoon dried oregano
½ teaspoon freshly ground black pepper See Note 2
½ teaspoon red chilli pepper flakes
1 teaspoon sea salt
800 g (28 oz) tinned cannellini beans – drained and rinsed See Note 3

For Serving:

¼ cup fresh basil leaves – finely chopped
extra virgin olive oil - a drizzle
feta cheese or fresh goat cheese – to serve
crusty bread

Instructions

Preheat your oven to 180 degrees C (355 F).
In a medium-sized oven proof saucepan on your stovetop, heat to medium and add in the olive oil and chopped onions. Sauté for 10 minutes, stirring to ensure it doesn't burn. Add in the garlic and cook for a further 1-2 minutes.
Add in the tomatoes, water, herbs, salt and pepper. Bring the sauce to a simmer, and simmer for 10 minutes.
Add in the beans and stir. Put on the lid, and place the dish in oven.
Cook for 30 minutes. After 15 minutes, remove from the oven and stir. Ensure there is enough liquid - add in a little water if it gets a bit dry.
Once cooked, check that the seasoning is to your liking, adjusting if necessary.
Serve with the fresh basil leaves and a drizzle of olive oil. Crumble over some feta cheese or goat cheese if you like, and enjoy with some crusty bread.

Notes

Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. Add more red chilli pepper flakes if you like the heat.
Cannellini beans: you could also use butter, borlotti or red kidney beans.
Storage: the Mediterranean Baked Beans can be stored in an airtight container in the fridge for up to 3 days.
Freezing: allow to cool completely before storing 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.
Reheating: gently reheat in a saucepan on the stove or in the microwave until warmed through. Add a little water if necessary.

Nutrition