Greek Style Roasted White Beans with Vegetables
Lathera (vegetables cooked in olive oil and tomato) is always on the menu. We will enjoy it with a salad, 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.
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Roasted White Beans with Vegetables Greek Style
Ingredients
Instructions
- Soak beans overnight.
- Rinse and simmer beans for about 30 minutes until soft but not mushy, drain and set aside.
- Preheat oven to 350 F (180 C).
- 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.
- Add the halved cherry tomatoes and mix gently.
- Pour into casserole dish.
- 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).
- Cover with aluminum foil and roast for about 1 hour until peppers are soft.
- 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.
- Remove from oven, let it cool and add thick salt as needed.
- Serve plain or with feta cheese.
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Photos by Elena Paravantes © All Rights Reserved
I had a dish like this in Athens while spending time there. I was excited to make it at home. But I used black-eyed peas instead of white beans. It was a hit with the family who loves meat – yet they didn’t miss the meat at all!
It says, “add thick salt as needed” in Step 10. What is thick salt?
I’ve never been what you would call a bean lover. Sure, I won’t refuse them but aside from maybe a pot of BBQ beans under a slow cook brisket on my smoker, I’d never go out of my way to make them, that is until I found this recipe. I’m trying to eat healthier and drop some much needed weight and have been focused on naturally fat releasing foods. This recipe is fantastically delicious, I’ve made it twice, the 2nd time being tonight and I just finished my 2nd bowl ( this was dinner). I’m a new subscriber but I’ve already prepared a few of your recipes, the Briami, the sliced lemon chicken and the Mediterranean baked sole with Greek Lardolemono marinade. Even my wife who isn’t necessarily a fish enthusiast loved it and it was so easy and basic. Everything I’ve made are keepers in my recipe index. So glad I found your site and thank you for sharing your wealth of knowledge & recipes !
Are canned beans ok if we do not have dry beans on hand?