Greek Baked Beans with Kalamatas A twist on the Greek dish Gigantes Plaki, white beans baked with feta, kalamatas, and tomato sauce make a simple vegetarian appetizer or main dish. Serve with crusty bread for mopping up the sauce.
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1 tablespoon (15 ml) extra-virgin olive oil, plus more for drizzling 1/2 medium yellow onion, finely diced 2 large garlic cloves, minced 3 cups (28 ounces / 790 g) canned or jarred diced tomatoes 1 tablespoon chopped fresh oregano, plus more for serving 1/4 teaspoon fine sea salt 1/4 teaspoon black pepper Big pinch red pepper flakes 2 (13-ounce) cans or jars corona beans or other large white beans, drained and rinsed 6 ounces (170 g / 1 cup) feta, in large crumbles 1 cup Pearls Specialties Pitted Kalamata Greek Olives, drained Handful parsley leaves Crusty bread, for serving
Position a rack in the upper third of the oven and preheat to 400ºF. Have ready an 8x10-inch baking dish or the equivalent. In a wide, non-reactive skillet, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring frequently, until tender, 10 minutes. Add the tomatoes and their juices, oregano, salt, pepper, and red pepper flakes. Bring to a simmer, then lower the heat and simmer, stirring occasionally, until thick and saucy, 10 minutes. Scrape the sauce into the pan and add the drained beans, tossing them to coat. Dot with the feta and olives, pressing them into the sauce, and drizzle with a bit of olive oil, salt, and pepper. Bake the beans until bubbling and beginning to brown on top, 25-35 minutes. Top with another drizzle of olive oil and the fresh oregano and parsley. Serve warm with crusty bread if you like.