Greek style gigantes beans with spinach and dill
Greek baked giant beans in a rich tomato and dill sauce, with plenty of spinach folded through.
- Time1 hr
- LevelEasy
- Costabout £0.80 a head
- Oven190°C (170°C fan)
Ingredients
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Method
- 1
Heat the oven to 190°C (170°C fan). Heat the olive oil in an ovenproof pan and cook the onion and carrot for 8 minutes.
8 min - 2
Add the garlic, tomato purée and oregano and stir for 1 minute.
- 3
Pour in the tomatoes with 100 ml water and add the beans. Bring to a simmer.
- 4
Bake uncovered for 30 minutes until the sauce is thick and the beans are glossy.
30 min - 5
Stir in the spinach, dill and lemon juice until the spinach wilts. Serve with a wholemeal pitta.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.