Greek Baked Beans
Serves
2
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
1 tbsp. olive oil
1 onion, finely chopped
1 stick celery, finely diced
1 carrot, finely chopped
1 clove garlic, crushed
1 tsp. sweet paprika
1 tsp. dried oregano
½ tsp. chili powder
½ tsp. ground cinnamon
14 oz. (400g) can chopped tomatoes
1 tsp. coconut sugar
14 oz. (400g) can butter beans, drained
2 tbsp. tomato ketchup
salt & pepper
1 handful flat-leaf parsley, finely chopped
1 handful mint leaves, finely chopped
Nutrition
(Per Serving)
Calories
296
Fats
8 g
Protein
12 g
Carbs
46 g
Instructions
- Heat the oil in a large pot over a medium-high heat and cook the onion, celery, and carrot for 2-3 minutes until they begin to soften. Add the garlic, paprika, oregano, chilli powder, and cinnamon and cook for a further minute.
- Next, add the tomatoes, sugar, butter beans and ketchup, stir to combine and reduce the heat to medium. Season with salt and pepper to taste and simmer for 10 minutes, stirring frequently.
- Remove the pan from the heat, then stir in the fresh herbs and serve with toast or crusty bread (bread not included within nutritional breakdown).