Heartland Baked Giant Beans with Tomato & Herbs
A deeply comforting and nutrient-dense bake, this dish reimagines the classic Greek Gigantes Plaki. We build a rich, savory tomato sauce amplified with sweet bell pepper and smoked paprika, then fold in creamy butter beans and bake until the top is beautifully burnished. Finished with a bright squeeze of lemon and a whisper of sharp feta, it’s a perfect one-pan meal that embodies the rustic soul of Mediterranean cooking.
- Total Time50 minutes
- Yield6 servings 1x
Ingredients
Scale
- 1/4 cup extra-virgin olive oil (plus more for finishing)
- 1 large yellow onion (finely diced)
- 2 medium carrots (finely diced)
- 2 celery stalks (finely diced)
- 1 medium red bell pepper (finely diced)
- 6 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 3/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cinnamon
- 1 28-ounce can no-salt-added crushed tomatoes
- 1/2 cup low-sodium vegetable broth
- 2 15-ounce cans no-salt-added butter beans, drained and rinsed
- 1/2 cup chopped fresh flat-leaf parsley (divided)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh lemon juice
- 3 tablespoons crumbled high-quality block feta cheese
Instructions
- Build the Aromatic Foundation: Preheat your oven to 400°F (200°C) with a rack in the center. In a large, oven-safe skillet, heat the olive oil over medium heat. Add the onion, carrots, celery, and red bell pepper. Cook, stirring occasionally, for 8-10 minutes until the vegetables are thoroughly softened and sweet.
- Activate the Flavors: Add the minced garlic, smoked paprika, oregano, red pepper flakes, black pepper, and cinnamon to the skillet. Stir constantly for 60 seconds until the spices are deeply fragrant.
- Infuse the Tomato Base: Pour in the crushed tomatoes and low-sodium vegetable broth. Stir everything together, scraping up any flavorful bits from the bottom of the pan. Bring the sauce to a gentle simmer.
- Integrate the Beans and Herbs: Stir in the rinsed butter beans, half of the chopped parsley (1/4 cup), and all the fresh thyme. Continue to simmer on the stovetop for 5 minutes to allow the beans to absorb the flavors of the sauce.
- Transform in the Oven: Smooth the top of the bean mixture with a spatula. Carefully transfer the skillet to the preheated oven. Bake, uncovered, for 15-20 minutes, or until the sauce has thickened and the top is slightly browned.
- Brighten and Serve: Remove the skillet from the oven. Stir in the fresh lemon juice to brighten the flavors. Garnish with the remaining fresh parsley, a light sprinkle of the crumbled feta, and a final, generous drizzle of high-quality extra-virgin olive oil. Serve hot.
Notes
- Bean Choice: While butter beans are ideal for their creamy texture, any large white bean like cannellini will work beautifully. The key is using a no-salt-added variety to control the sodium.
- Serving Suggestion: This dish is a complete meal on its own, but it’s also wonderful served over a bed of fluffy farro or with a side of steamed green beans.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. The flavors often deepen and improve by the second day.
Nutrition Facts (per serving: 1 of 6): Calories: 262 kcal | Total Fat: 12 g (Saturated Fat: 2.1 g) | Total Carbs: 33 g (Dietary Fiber: 9 g, Added Sugars: 0 g) | Protein: 9 g | Sodium: 116 mg
These values are approximate and may vary based on ingredients and preparation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 262