Fasolia Fournou Plaki - Delicious Greek Baked Beans Recipe

white beans

🥗Healthier: cannellini beans

💰Cheaper: pinto beans

Pinto beans are often more affordable and provide a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Sunflower oil is less expensive while maintaining a high smoke point.

bay leaves

💰Cheaper: dried thyme

Dried thyme can offer a similar aromatic quality.

vegetable broth

💰Cheaper: water with seasoning

Using seasoned water can reduce costs without sacrificing flavor.

Sort through the beans and discard any chaff or odd looking beans.

Place them in a medium sized bowl and add enough water to cover them 2-3 times.

Leave them to soak for 12-24 hours.

Drain and rinse them well before placing them in a medium-sized pot with enough water to boil them gently for 45-60 minutes, until they soften.

Add the oil to a large, heavy-based baking pan and heat on medium-high heat.

Add the onions and sauté till translucent.

Add the carrots and celery herb and sauté briefly.

Add the garlic, pepper and chillies in turn and stir through with each addition.

Add the cannellini beans and sauté briefly.

Add the passata and mix in well.

Add 400ml of water to the passata bottle, swish it around inside the bottle to capture any remaining passata and then add this to the baking pan.

Add the tomato paste and mix it through thoroughly.

Lastly add the salt and stir it through well.

Cover the pan with aluminium foil, leaving vents at both ends.

Place the pan in an oven pre-heated to 200°C and bake for 1 hour.

After 1 hour remove the foil.

Generously drizzle EVOO onto the baked beans and gently mix it through.

Bake the beans for a further 15–20 minutes, till the edges darken a little.

Serve the fasolia with crusty bread, feta and olives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary