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Healthy tomato and garlic braised beans

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.

Allergens: Recipe may contain gluten and sesame.


10 Ingredients


  • 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 1

    Heat 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 2

    Arrange 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 3

    Meanwhile, combine the yoghurt
    (90g (1 ⁄3 cup) Greek-style yoghurt)
    and sumac
    (1 tsp sumac)
    in a small bowl.

  • Step 4

    Dollop sumac yoghurt onto the braised beans. Serve with toast
    (4 wholegrain sourdough slices, toasted)
    .
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Recipe Notes

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.

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