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Baked Butter Beans with Feta and Lemon Herb Quinoa
Our take on Gigantes Plaki - the Greek version baked beans. Featuring Bold Beans' Queen Butter Beans, cooked low and slow to preserve flavour and texture - making them extra creamy and tasty. Here you'll simmer them in a rich tomato sauce, infused with herbs and spices. Then serve alongside herby feta and a refreshing quinoa salad. One bite and you'll be transported to the beaches of Santorini.
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 3 garlic clove
- 160g quinoa (quinoa (100%))
- 1 tsp chilli flakes
- 1 handful of fresh thyme
- 4 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 1140g queen butter beans (Butter beans in their bean stock (water and salt).)
- 780g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 200g feta (Milk)
- 200g baby tomatoes
- 1 tsp ground cinnamon
- 2 onion
Nutritional Information
Calories: 726
Protein: 34g
Carbs: 86g
Fat: 25g
Baked Butter Beans with Feta and Lemon Herb Quinoa
Our take on Gigantes Plaki - the Greek version baked beans. Featuring Bold Beans' Queen Butter Beans, cooked low and slow to preserve flavour and texture - making them extra creamy and tasty. Here you'll simmer them in a rich tomato sauce, infused with herbs and spices. Then serve alongside herby feta and a refreshing quinoa salad. One bite and you'll be transported to the beaches of Santorini.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted hot water to a boil
- Pull out a large frying pan, a small mixing bowl, a measuring jug & a sieve
Get the quinoa on
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Prep time
- Finely chop the onions. Finely slice the garlic
- Halve the tomatoes. Strip the thyme from the stalks and finely chop
Simmer simmer
- Heat the large frying pan with 1 tbsp oil on a medium-high heat. Once hot, add the onions and garlic and cook for 5-6 mins until softened
- Add the fresh tomatoes, thyme, oregano and cinnamon and cook for 1 min. Add the the beans with their juice, 50ml water and the chopped tomatoes
- Crumble and mix in half the feta, then simmer for 10 mins. Season with salt and pepper
Finish the quiona
- Roughly chop the parsley. Zest and halve the lemon, then quarter one half of the lemon
- Return the drained quinoa to the saucepan and add half the parsley and the juice of half the lemon. Season generously with salt and pepper
Plate up
- Crumble the remaining feta into the small mixing bowl and toss with lemon zest, chilli flakes (to taste), the remaining parsley and 1 tbsp oil. Season with salt and pepper
- Serve the butter bean stew into bowls along side the lemon and herb quinoa with a lemon wedge on the side
- Scatter over the herby feta
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