These low-cal tomato and garlic braised beans are inspired by the Blue Zone region of Ikaria, Greece. This delicious bean combo makes a hearty and healthy vegetarian dinner.
2 tbsp extra virgin olive oil
1 brown onion, finely chopped
3 garlic cloves, thinly sliced
1 tsp dried oregano leaves
2 x 400g cans diced tomatoes
400g can cannellini beans, rinsed, drained
450g green beans, trimmed
90g (1 ⁄3 cup) Greek-style yoghurt
1 tsp sumac
4 wholegrain sourdough slices, toasted
4 Method Steps
Step 1Heat the oil
(2 tbsp extra virgin olive oil) in a large saucepan or deep frying pan over medium heat. Add the onion
(1 brown onion, finely chopped) and cook, stirring, for 5 minutes or until softened. Add the garlic
(3 garlic cloves, thinly sliced) and oregano
(1 tsp dried oregano leaves). Cook, stirring, for 1-2 minutes or until aromatic. Add the tomatoes
(2 x 400g cans diced tomatoes) and stir until combined. Season. Reduce heat to medium-low and simmer for 10 minutes or until thickens slightly. Add the cannellini beans
(400g can cannellini beans, rinsed, drained) and simmer for 5 minutes or until heated through.
Step 2Arrange the green beans
(450g green beans, trimmed) in a single layer on top of tomato mixture. Cover and simmer for 30 minutes or until the green beans are tender.
Step 3Meanwhile, combine the yoghurt
(90g (1 ⁄3 cup) Greek-style yoghurt) and sumac
(1 tsp sumac) in a small bowl.
Step 4Dollop sumac yoghurt onto the braised beans. Serve with toast
(4 wholegrain sourdough slices, toasted).
This is a complete meal (with the toast), but you can also serve it with couscous or as a side dish to red meat, chicken or fish.