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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.

White Beans and Vegetables

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

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.
Keyword Easy, Greek stuffed vegetables, healhty, Stew, white beans