Greek-Style White Bean Tomato Bake
- 48 min
- β β¬2.87
- 2 servings
- Easy
white beans, tomatoes, and carrots: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
Equipment
- stove
- oven
Prepare
Preheat the oven to 200Β°C conventional
Preheat the oven to 200Β°C conventional. Cut onion, carrot and tomatoes into small dice.
Cook
Cut garlic and flat-leaf parsley finely
Cut garlic and flat-leaf parsley finely. Drain and rinse white beans, then let them drip dry.
Brown onion and carrot
Heat most of the olive oil and cook onion and carrot over medium heat for 7 minutes, stirring regularly.
Add smoked paprika and stir for 1 more minute
Add most of the garlic and stir for 1 more minute. Add smoked paprika and stir for 1 more minute.
Stir in tomato passata
Stir in tomato passata, tomatoes, tap water, iodised salt and white beans and simmer gently for 8 minutes, stirring occasionally.
Transfer the bean bake
Transfer everything to a suitably sized baking dish and spread it evenly. Bake at 200Β°C for 25 minutes.
Cut the bread into thick slices
Cut the bread into thick slices, brush with the remaining oil and toast beside the dish for the final 6 minutes. Rub with a little garlic afterwards.
Divide white beans and tomato passata between the serving plates
Divide white beans and tomato passata between the serving plates.
Finish
Serve with wholegrain bread
Serve with wholegrain bread; Finish with lemon juice and flat-leaf parsley Serve hot.
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