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Greek-style Baked Beans with Lemon Herb Quinoa & Feta
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
- ½ tsp chilli flakes
- 100g feta (use half) (Milk)
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- ½ tsp ground cinnamon
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 570g queen butter beans (Butter beans in their bean stock (water and salt).)
- 1 handful of fresh thyme
- 110g baby tomatoes
- 1 garlic clove
- 1 onion
- 80g quinoa (Quinoa 100%)
Nutritional Information
Calories: 682
Protein: 30g
Carbs: 91g
Fat: 19g
Ingredients
- 80g quinoa (use half) (Quinoa 100%)
- 1 unwaxed lemon (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 handful of fresh thyme (use half)
- 1 onion (use half)
- 1 tsp dried oregano (use half) (Dried Rubbed Oregano 100%.)
- 0.5 tsp ground cinnamon (use half)
- 0.5 tsp chilli flakes (use half)
- 390g chopped tomatoes (use half) (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 1 garlic clove (use half)
- 100g feta (use a quarter) (Milk)
- 110g baby tomatoes (use half)
- 570g queen butter beans (use half) (Butter beans in their bean stock (water and salt).)
Nutritional Information
Calories: 682
Protein: 30g
Carbs: 91g
Fat: 19g
Greek-style Baked Beans with Lemon Herb Quinoa & Feta
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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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a small bowl, a measuring jug, a sieve & a grater
Get the quinoa on
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Prep the ingredients
- Meanwhile, finely dice the onion. Finely slice the garlic. Halve the tomatoes. Strip the thyme from the stalks and finely chop
Simmer the beans
- Heat the large frying pan with 1 tsp oil on a medium-high heat. Once hot, add the onion and garlic and cook for 5-6 mins, until softened
- Add the beans (with their stock), tomatoes, thyme, oregano, cinnamon, chopped tomatoes and 50ml water (25ml for 1 person)
- Mix together, then simmer for 4-5 mins, until the sauce has thickened slightly
Finish the quinoa
- Roughly chop the parsley. Zest and quarter the lemon
- Return the drained quinoa to the saucepan and add half the parsley, the juice from half the lemon and the lemon zest. Season generously with salt and pepper
Last bits & plate up
- Crumble the half pack of feta into the small bowl and toss with the remaining parsley, the chilli flakes (for those who'd like the heat) and 2 tsp olive oil. Season with salt and pepper
- Share the butter beans between bowls, with the lemon herb quinoa alongside. Garnish with a wedge of lemon. Scatter over the herby feta
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