Course: Starter - Dish: - Serves: 2
Giant baked beans, this classic vegan dish is cooked in every Greek household. My version uses canned butter beans to avoid soaking overnight with a convenient cheat with canned carrots speeds up the whole process. It is a meal in itself or a perfect meze plate. But be warned – this one is addictive!
Method:
Preheated oven 200FAN (220c)
- Fry the onions for a few minutes to soften then add the garlic followed by the drained butter beans, then pour in half a can of the drained carrot slices to one side of the pan and use the back of a fork to crush the carrots as much as possible.
- Add the chilli flakes, smoked paprika, season with salt and pepper then in with the can of cherry tomatoes, use the same fork to lightly crush the cherry tomatoes. Add the tomato puree and mix together until well combined.
- Place the pan straight into the oven for 15-20 minutes.
- Once done, it should be thick and concentrated, add a splash of water to loosen slightly, then fold in the remaining olive oil and chopped parsley and serve.
