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Greek Style Roasted White Beans with Vegetables

ByElena Paravantes, MS, RD
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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

Mediterranean Roasted white beans
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
This hearty dish includes white beans, peppers and cherry tomatoes, roasted in olive oil until moist and tender.
Course: Dinner, lunch
Cuisine: Greek, Mediterranean
Keyword: Beans, Roasted, White
Servings: 3 Mains
Author: Elena Paravantes, MS, RD
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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

  • 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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Greek roasted white beans with summer vegetables

Photos by Elena Paravantes © All Rights Reserved

Elena Paravantes, MS, RDN is a Registered Dietitian Nutritionist by the U.S. Commission on Dietetic Registration (CDR). She is an expert on the Mediterranean Diet. She has been active as a clinician, consultant, author and lecturer for 20 years, both in the U.S. and Greece. An expert on the Greek Mediterranean Diet, her interviews and articles have been published in many publications including CNN, U.S. News and World Report, Prevention, NPR, and Shape. Elena has collaborated with a number of organizations including Loyola University, Yale University, University of Missouri, Louisiana State University, and the American College of Greece. Elena earned her Bachelor of Science in Human Nutrition and Dietetics and her Bachelor of Liberal Arts and Sciences in Psychology from the University of Illinois at Chicago. She holds has a Master’s Degree of Science in Health Management.

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27 Comments

    1. This was absolutely yummy! I did not have dry beans so I used one can of mixed salad beans, drained and rinsed then halved the rest of the ingredients. I worked perfectly-crusty bread for dipping in the sauce. Thank you!

  2. This was amazing as written, especially with some bread to eat alongside it. I also added some feta when I served it. Thank you!5 stars

    Reply

  4. Thank you for this easy recipe!
    Some in my family can’t handle green bell peppers either; I used 1 red, 2 yellow bells and added extra onion
    We all agreed …It was delish!!!5 stars

    Reply

  9. These recipes sound wonderful keep posting. I can not find any recipe books with Mediterranean recipes

    Reply

  10. This was WONDERFUL! I added extra oregano, but otherwise stayed true to the recipe. We ate it for a few days in a row! It was so lovely to take to work for my lunch with some nice, crusty whole grain bread! Your site has become my go-to for meal planning! Thank you so much!!!

    Reply

  11. I made this today and everyone loved it! I made some tweaks because I had a lot of canary beans available. Also, I added a touch more salt. But it was DELICIOUS!

    Reply

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

    Reply

  15. 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