White Bean Salad

Roasted Greek Beans with Tomatoes

Long periods of religious fasting in Greek culture meant that meat-free meals were often on the menu for more than half the year. In many of those meals, protein-rich beans played a central role. Large white beans paired with tomatoes remains a classic of Greek cuisine. Deceptively simple with its handful of ingredients, this dish is packed with all the best flavors of Mediterranean cooking.

Ingredients

  • 1 pound large white beans, like Great Northerns
  • ¾ cup olive oil
  • 2 onions thinly sliced
  • 4 garlic cloves, minced
  • 1 15-ounce can diced tomatoes
  • 3 tablespoons tomato paste
  • ¼ cup chopped fresh parsley
  • Salt and pepper to taste

Directions

  1. Soak the beans for at least eight hours.
  2. Preheat oven to 350 degrees.
  3. Drain and rinse the beans, cover with fresh water and simmer until soft, about 45 minutes.
  4. While the beans are cooking, heat the olive oil over medium heat and saute the onions until soft. Add the garlic and saute for one minute.
  5. Add the tomatoes, tomato paste, and parsley and stir to combine.
  6. Drain the beans and add to the tomato mixture. Season with salt and pepper. Pour into a baking dish and bake for about 40 minutes.
  7. Serve with feta cheese, warm bread, and a salad for a classic Greek meal.