Greek Baked Pinto Beans
Greek Baked Pinto Beans "Gigantes Plaki"
3
Mediterranean
One Pan Meals
This dish is so easy, super hearty, and just fills the soul with every bite.
Ingredients
- pinto beans, 1 can drained and rinsed
- additional beans of choice: chickpeas, kidney beans… 1 can drained and rinsed
- shallot, 1 finely chopped
- garlic cloves, 2 minced
- medium whole tomato, 1 diced
- tomato paste, 2 tbsp
- evoo, for cooking
- dried oregano, ¼ tbsp
- dried parsley, ¼ tbsp
- dried thyme, ½ tsp
- salt and pepper, to taste
- vegetable broth (or water), ¾ cup
- for garnish: fresh chopped parsley
Homemade Plant "Parm"
- nutritional yeast, 2 tbsp
- hemp seeds, 2 tbsp
- garlic powder, ¼ tbsp
- onion powder, ¼ tbsp
- salt and pepper, to taste
Directions
Preheat oven to 375°.
Heat a medium size cast iron skillet over medium-low heat (if you do not have a skillet, you can cook this in whatever pan you have and then transfer to a baking dish). Once warmed, add 2 tbsp or so of evoo. Let that heat until a slight sizzle begins.
Add in shallots and garlic, cook for a 5-6 minutes until fragrant.
Increase heat to medium high, add pinto beans, additional can of beans, tomatoes, tomato paste, all seasonings, and veggie broth or water.
Stir well to combine, then bring to a simmer. Once simmering, lower heat, cover and let sit for 10 minutes.
Turn off heat, if using plant parm, pour in and mix well. Then carefully handle skillet with mits (or a filled baking dish), and place in warmed oven. Bake for 15-20 minutes until sauce has thickened.
Serve with fresh chopped parsley!