Greek Style Tomato and Butter Bean Bake with Feta and Honey Topping

Our Greek Style Tomato and Butter Bean Bake with Feta and Honey Topping makes for a delicious vegetarian alternative, delivering a hearty yet delicious main course. Combining green beans with an array of herbs and spices before being topped with feta and honey, this Greek-inspired dish can quickly become a weeknight staple in your household. 

Our Round Dutch Oven is all you’ll need for this recipe, ensuring all the rich flavours come together for one complete meal. This versatile piece of cookware can be used to sauté the veggies before cooking this butter bean bake into the oven. The Round Dutch Oven has been carefully crafted to expose all the ingredients to a consistent heat source, on the stovetop or in the oven, for an even bake every single time. 

Whether you are expecting friends and family, or experimenting with vegetarian recipes, our Greek Style Tomato and Butter Bean Bake with Feta and Honey Topping is a great place to start. This recipe takes under an hour to prepare from start to finish, serving up to four people at a time. Be sure to grab all the ingredients you’ll need on your next grocery run and follow the steps below before tackling this Greek dish.

If using dried beans, soak 300 g dried beans overnight in plenty of water. Drain and rinse, place in a large saucepan with plenty of water and bring to a gentle simmer, skimming any foam that rises. Cover and simmer for about 50 minutes until tender, then drain.

In a Round Dutch Oven, heat up olive oil and add the onions, celery and carrots and sauté for 8-10 minutes, covered, stirring occasionally, until the veggies are soft.

Add the garlic, spices, chili flakes, and oregano or thyme (reserve a little to garnish) and cook for another few minutes.

Season with 1/2 teaspoon salt and pepper, and add the tomato paste and sauté stirring well for another minute.

Pour in the tomatoes and stock. Season with salt and pepper. Reserve a few teaspoons of mint and parsley to garnish. Add the rest of your parsley, mint and bay leaves to your saucepan and gently simmer for 20 minutes, uncovered, to reduce and thicken your sauce. Meanwhile preheat your oven to 400°F.

Add another good pinch of salt and pepper to the pan and add your green beans and the cooked butter or drained butter beans and bring to the boil over a high heat. Give it a good stir, then cover the pan with a lid and cook in the hot oven for 20 minutes until the sauce has beautifully thickened and both beans are tender.

Turn your broiler on high, remove the pan from the oven and stir through the lemon juice and zest and taste for seasoning.

Scatter the feta over the top and pop back in the oven on the top shelf for a final 5-8 minutes for the feta to brown under the broiler.

Sprinkle over the chopped nuts, reserved mint & parsley and drizzle with honey to serve.

Image and recipe by Adre’s Kitchen