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!
Kefi Life® Extra Virgin Olive Oil 500 mL bottle is cold extracted from 100% Koroneiki olives grown and harvested in the Kalamata region of Southern Peloponnese, Greece. Kefi L!fe EVOO is packed with antioxidants, polyphenols and flavor.
It is characterized by its aromas of green grass, artichoke, and sweet almond with a mild peppery finish.