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White Beans and Vegetables

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white beans and vegetables cooked in a terracota baking pan. There are pieces of carrots, potatoes and herbs in tomato sauce. A delcious healthy greek recipe.

Hey hey,

Normally, these Greek White Beans and Vegetables are all cooked in a pot. I wanted to experiment, so I gave my Instant Pot a break and tossed those beans and veggies straight into a terracotta (ceramic baking pan) and into the oven. (We had a few days of cool weather and rain, so I used my oven) 🙂

Here’s the thing: baking does this magical little transformation. The veggies get all caramelized and sweet,  and with that fresh tomato sauce, ohhh mama mia, the whole dish develops these deep, cozy flavors that make you want to eat the whole pan.   This dish doesn’t need any salad to accompany it; the only thing that you will need is cheese and lots of it, feta cheese, and fresh bread. (cheese for those who eat cheese)

Usually, it’s those large Greek Gigantes beans get all the baking love. You know the ones, Gigantic Beans heheheh. In the past few years, I don’t know what’s been going on, but it seems that the batches that are sold just don’t seem to boil.  The last batch I bought? Oh, let me tell you. Two years ago. I soaked them. I boiled them for just under two hours… and those stubborn little giants were still as hard as pebbles. At some point, I gave up and never bought them again. I used the medium size; the smaller ones were way too small.  They work better with the Greek soup recipe, Fasolada.

So yes, even though they’re not Gigantes, these beans proved that size isn’t everything. Wow, this dish turned out amazing, and I will make this again.  Since we’re about to be hit with another heatwave, it is summer and almost mid-July, I won’t be using my oven anytime soon.

That’s about it, my dear foodie friends!  Let me know what you think about this seriously good tasting White Beans and Vegetables recipe.

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white beans and vegetables cooked in a terracota baking pan. There are pieces of carrots, potatoes and herbs in tomato sauce. A delcious healthy greek recipe.
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White Beans and Vegetables

A comforting Greek-inspired baked white beans and vegetables dish. Simple, hearty, bowl of yum.
Course Dinner, Lunch
Cuisine Greek
Keyword Easy, Greek stuffed vegetables, healhty, Stew, white beans
Prep Time 20 minutes
Cook Time 45 minutes
overnight soaking 30 minutes
Servings 4 servings
Author foodzesty

Ingredients

  • 1 ½ cups white beans soaked overnight in water
  • 3 carrots washed, peeled, and sliced
  • 5 potatoes washed, peeled, and cut in half
  • 2 garlic cloves optional
  • 1 ½ red onion diced
  • ½ cup dill finely chopped
  • ½ cup parsley chopped
  • ½ cup olive oil
  • salt
  • pepper
  • 2 tbsp tomato paste
  • 2 cup water
  • 1 cup tomato sauce

Instructions

  • Soak beans overnight in water. Rinse and boil the beans until soft, not mushy.
  • Preheat oven to 190℃.
  • Drain the beans and change the water twice before tossing them into the baking pan.
  • Chop up the potatoes, carrots, and onion, then toss them straight into the baking pan with the beans.
  • Add the garlic (l left it out)
  • Drizzle the tomato sauce over the vegetables and beans.
  • Scoop in the tomato paste and gently stir to combine.
  • Sprinkle in the herbs and season with salt and pepper.
  • Lastly, generously drizzle the olive oil.
  • Cover the baking pan with its lid. No lid? Cover with a piece of aluminum foil
  • Cook until the sauce has thickened and beans and vegetables are tender.

KALI SAS OREXI!! 🙂

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