Greek-style giant baked beans
- May 2019
- Serves 4
- Hands-on time 10 min, oven time 20 min
”This is a hearty Greek baked-bean dish that I often make in big batches for work. I love the earthy herbs and greens, and the sweetness from the honey and cinnamon brings a soothing, homely element to the meal. Eating it the next day lets the flavours mingle and develop even more.” – Rupy Aujla
This recipe is from The Doctor’s Kitchen: Eat to Beat Illness by Rupy Aujla (RRP £16.99 Harper Collins).
- Vegetarian recipes
- 6.1g (0.9g saturated)
- 16.6g (8.5g sugars)
Try serving this with some simple baked or pan-fried white fish. If you’re not
a vegetarian, add an anchovy fillet to the pan with the onion for extra savoury, salty flavour.
Leftovers will keep covered in the fridge for a day or two. Heat through until piping hot to serve.
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