This summery take on baked beans follows a traditional Mediterranean recipe and is ready in just 10 minutes.
Classic baked beans are a staple in many of our favourite dishes, but they can lack a certain freshness and seasonality.
That’s where the summer delight of runner beans comes into play, offering a vibrant alternative that can be made just as tasty with the right recipe.
Food52’s culinary experts have shared a quick 10-minute recipe for runner beans with tomatoes and white beans, describing it as a “gentle twist on a Mediterranean classic”.
Known as “Fasolakia” in Greece, this staple dish combines braised green beans with fresh tomatoes, onions, garlic, and olive oil.
It’s also a great seasonal choice, with runner beans typically in season in the UK from July to October. These healthy and versatile braised beans are often served as a side dish with moussaka or other Greek delights.
They make a great topping for a jacket potato, a side for roast chicken, or an accompaniment to grilled fish for a summery palate. Or why not serve them with other Mediterranean small plates for a complete mezze?
Mediterranean baked beans recipe
Ingredients
- Two tablespoons olive oil
- 3/4 pound Romano (also known as runner) beans
- One pound fresh tomatoes
- Two teaspoons fresh garlic, minced
- One teaspoon of granulated cane sugar
- Three teaspoons sea salt (or to taste)
- One handful (about one cup) of basil, chopped
- One cup canned white or cannelloni beans, rinsed
- Sea salt and pepper, to taste
Method
Start by bringing a medium pot of water to a boil, then add one teaspoon of salt and the green beans. Cook for about five minutes until tender, then drain.
While the beans are cooking, prepare the tomatoes. Bring a kettle of water to a boil, then use a sharp knife to slice an “x” in the bottom of each tomato.
Pop your tomatoes into a heat-resistant bowl and douse them with boiling water. Let them soak for around three to five minutes until you notice the skin starting to peel away.
Drain the tomatoes and give them a rinse under cold water so they’re cool enough to handle. Peel off the skin, take out the core and scrape out the seeds. Then, roughly chop the tomatoes.
Warm up the oil in a large frying pan over a medium heat, then sauté the garlic for 30 seconds. Toss in the tomatoes, sugar and a teaspoon of salt, then give it all a good stir.
Turn down the heat to medium-low, then add the drained Romano beans and half of the basil. Give it another stir.
Pop a lid on the frying pan and let it simmer gently over a medium-low heat for about 40 minutes. Keep an eye on it to make sure it’s simmering nicely and give it a stir now and then to break up the tomatoes.
Check the seasoning and add more sugar or salt if needed. This will depend on how your tomatoes naturally taste.
After about 15 minutes, add the drained white beans. Stir them in. Then after 30 minutes, check if the green beans are completely soft and slightly thickened; if so, they’re ready.
Once the beans are softened, have a taste and adjust the seasonings with salt and pepper. To serve, sprinkle with the remaining basil.
