Try this tasty version of baked beans featuring our high fiber Pinto Beans and loads of greek inspired spices. Play around with the quantities and top with lemon wedges, crumbled feta, and some reserved fresh herbs! These beans get better as they sit ~ make a batch and enjoy all week long! 

Greek Baked Beans: 
400g Dry Flourist Pinto Beans (2 cups)
1/3 cup olive oil 
2 onions, finely chopped 
1 glove garlic, minced 
1/3 cup chopped Italian parsley 
1/3 cup fresh dill, chopped
2 tbsp dried oregano 
3 medium tomatoes (500g), chopped 
3 tbsp Passata or tomato puree 
1 tbsp salt 
freshly ground black pepper 

Soak the beans in water overnight, or for at least 8 hours. Cook them according to our guide here. Drain when ready and set aside. 

Preheat the oven to 350 degrees. Heat the oil in a large dutch oven (or other oven-proof pot), and cook the onions until they are soft and transparent, about 10 minutes. Add the parsley + dill (reserving some of each for garnishing), chopped tomatoes, tomato puree, oregano and salt. Stir the mixture well and continue cooking over medium heat for 15 minutes, being careful not to burn the bottom as it cooks. Stir here and there as the mixture cooks. 

Add the cooked beans and stir well. Pour 1/4 cup water over the mixture and cover the pot with the lid. Bake for 40-45 minutes. Serve hot directly from the pot with flatbreads or tortillas, and a fresh vegetable salad. 

This recipe yields about 6 cups of cooked beans.