Greek Style Roasted White Beans with Summer Vegetables

Greek roasted white beansHot weather is an ideal time to start trying more vegetable based dishes. We all want something lighter, that doesn’t weigh us down afterwards, so why not summer vegetables or beans? For us the menu will either be lathera (vegetables cooked in olive oil and tomato) or salads with some cheese (and wine).

While most of the lathera dishes have only vegetables, such as green beans, okra, zucchini, I like to add some beans to the mix for some extra protein, fiber and satiety. One of my favorite bean dish is the popular Gigantes, which is basically giant white beans cooked with tomato, they are delicious! For a different recipe I did a combo of briami (the Greek version of ratatouille) with white beans. We loved it! Not only are you getting in plenty of vegetables, but also the beans, all cooked until soft in olive oil and oregano.

For this particular version, I added red and orange peppers, along with cherry tomatoes and onion. And of course olive oil. This can be enjoyed warm or at room temperature and it is very filling .

You can also serve on bread, bruschetta style or even on canapés and depending on the season you can use different vegetables or beans.

Roasted White Beans with Vegetables Greek Style

Yield: 2 Mains

Roasted White Beans with Vegetables Greek Style

Ingredients

  • 1 ¼ cup dry white beans
  • ½ cup olive oil
  • 1 red bell pepper chopped in small pieces
  • 1 green bell pepper chopped in small pieces
  • 1 onion grated
  • 1 garlic clove sliced
  • 7-8 cherry tomatoes halved
  • 1 tablespoon oregano
  • 1 teaspoon tomato paste diluted with 1/4 cup of water
  • Ground Pepper
  • Salt to taste

Instructions

  1. Soak beans overnight.
  2. Rinse and simmer beans for about 30 minutes until soft but not mushy, drain and set aside.
  3. Preheat oven to 350 F (180 C).
  4. Chop vegetables and then in a large bowl mix the peppers, grated onion, garlic, beans, olive oil, tomato paste mixture, oregano, and pepper. Mix gently as to not break the beans.
  5. Add the halved cherry tomatoes and mix gently.
  6. Pour into casserole dish.
  7. Add ¼ cup hot water to the dish pouring it in a corner and tilting the dish so that the water spreads (do not pour over as this will wash off the olive oil).
  8. Cover with aluminum foil and roast for about 1 hour until peppers are soft.
  9. Remove foil and roast for about 10 minutes if you want some browning. Be careful not to leave it uncovered too long, otherwise the beans will dry out.
  10. Remove from oven, let it cool and add thick salt as needed.
  11. Serve plain or with feta cheese.

Photo by Elena Paravantes

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5 Comments

  • Reply Nancy Studebaker August 9, 2016 at 2:23 am

    Oh, Ellen. this looks delicious. Have you ever thought about writing a cookbook? I would love to see you do this, and have all your delicious recipes together – hopefully with your commentary, that I also love so much, and is so helpful.

    • Reply Elena August 9, 2016 at 7:30 am

      Thank you so much Nancy! I am in the process of developing a book

  • Reply Tina August 16, 2016 at 10:32 pm

    Sounds delicious! Would finely chopped onion work in place of the grated? Thanks for all the awesome lathera recipes. I love them.

    • Reply Elena August 20, 2016 at 10:14 am

      Thanks Tina! Yes, it should be fine with finely chopped onion, although I would saute it a bit first.

  • Reply 5 Things Most People Get Wrong About Greek Food | Olive Tomato April 21, 2017 at 7:27 am

    […] is normally used. When we make the traditional vegetable based recipes such as briami, green beans, legumes and so much more, we add a lot of olive oil. There is a reason for this, all that olive oil makes […]

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