These aren't your typical baked beans. This easy and protein-rich Greek casserole is made from fava beans with savory tomatoes, caramelized onions, and garlic. It's a filling dish that's great for making for a potluck without breaking the bank or to have for dinner throughout the week.
Greek Taverna Baked Beans [Vegan]
- 1 pound gigantes, elephant, or fava beans
- 1 28-ounce can crushed tomatoes
- 5 garlic cloves, minced
- 2 onions, finely diced or shredded on the microplaner
- 2 tablespoons tomato paste
- 2 tablespoons fresh oregano
- 2 tablespoons olive oil
- Vegan feta cheese crumbles to use as topping
- Salt and pepper, to taste
- First, soak the beans overnight by placing them in a large pot and completely covering with water. The pot needs to be large because the beans will expand. Drain the beans and rinse them once ready to use.
- Fill the pot back up with water and turn the heat on high. Drain and rinse the beans and boil in water for about 40 minutes to an hour, until they are soft, but not mushy. It's super important you boil them long enough; otherwise, the beans will be too hard to eat despite baking them.
- Preheat your oven to 350°F.
- In the meantime make the sauce by puréeing onion in a blender or shredding on a microplaner. Do the same for the garlic.
- Sweat the onion along with the garlic in some warm oil, until fragrant.
- Add the puréed tomatoes, tomato paste, parsley, and oregano. Taste for seasoning.
- Let it simmer until sauce thickens, about 15 minutes.
- Once the beans are cooked to the proper texture, drain them.
- Add the beans to the pot with the sauce and toss to coat.
- Lightly coat an oven-proof baking dish with oil or pan spray and place saucy beans into the pan.
- Cover with foil and place to bake in the oven for about 40 minutes.
- Once beans are tender, remove the foil and let the tops caramelize a bit.
- Top with parsley and some almond feta.