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Gut-loving Greek baked beans

Dinner, Lunch

Overall rating | 1 Rating

plant points


Serves 4

1 tbsp extra-virgin olive oil
 1 onion, finely chopped 2 cloves of garlic, finely chopped 1 tbsp tomato purée 2 x 400g tins chopped tomatoes 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 35g feta, crumbled, to serve A handful of flat leaf parsley, finely chopped


Step 1

Heat the oven to 180C / 350F. Heat the 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.

Step 2

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.

Step 3

Top with crumbled feta and fresh parsley!

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August 8, 2021 @ 10:14 am

So glad you enjoyed!

Christine Reynaud

August 8, 2021 @ 7:42 pm

Delicious! Just back from holiday in Greece, and it was just what we needed to keep the happy vibe going!