Gut-Loving Greek Baked Beans
This recipe & photo comes to us from The Gut Health Doctor!
INGREDIENTS
1 tbsp extra virgin olive oil
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 tbsp tomato purée
2 tins chopped tomatoes (400g)
½ tsp ground cinnamon
¼ tsp ground nutmeg
3 tsp smoked paprika
1 tsp dried oregano
600g butter beans, drained and rinsed
200g borlotti beans, drained and rinsed
250ml water, boiled
150g chard or spinach, roughly chopped
50g kalamata olives, or any black/brown olive
a handful of flat leaf parsley, finely chopped
DIRECTIONS
Heat the oven to 180C / 350F. Heat the extra virgin oil in a large, shallow casserole dish or ovenproof pot, then gently cook the onion and garlic with a pinch of salt and pepper for 10 minutes or until the onion is soft.
Stir in the tomato purée and cook for 1 minute, then add the tomatoes, cinnamon, nutmeg, smoked paprika, oregano and 250ml of boiling water, and bring to a simmer. Stir in the beans, greens and olives and then put into the oven for 20 minutes or until thickened and bubbling.
Top with crumbled feta and fresh parsley!
