Mediterranean Diet Hearty Baked Beans with Ground Beef
Cozy up with this deliciously satisfying Mediterranean Diet Hearty Baked Beans with Ground Beef, a one-pot wonder that’s as nourishing as it is flavorful. This wholesome dish features protein-packed ground beef, creamy cannellini and kidney beans, and a medley of Mediterranean staples like olive oil, garlic, tomatoes, and fragrant herbs. Slow-baked in the oven, the beans soak in a rich tomato broth infused with oregano, thyme, and a hint of red pepper flakes for a subtle kick. Ready in just one hour, this recipe is perfect for weeknight dinners or make-ahead meals. Serve it with crusty bread or a crisp Mediterranean salad for a hearty, balanced meal that combines comfort with nutritious eating. Keywords: Mediterranean diet, baked beans, ground beef, hearty dinner, one-pot meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 14.5 ounces canned diced tomatoes, with juice
- 15 ounces canned cannellini beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 1 cup chicken or vegetable broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and sauté for 5 minutes until translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the ground beef to the pot. Cook it, breaking up the meat with a spoon, until fully browned and cooked through, about 7-8 minutes.
Drain any excess fat from the pot.
Stir in the diced tomatoes with their juice, cannellini beans, kidney beans, broth, and tomato paste.
Add the bay leaves, oregano, thyme, red pepper flakes, salt, and black pepper. Stir well to combine all ingredients.
Bring the mixture to a simmer, then cover with a lid.
Transfer the pot to the preheated oven and bake for 30 minutes.
Remove the pot from the oven and discard the bay leaves.
Taste and adjust seasoning with more salt or pepper if needed.
Garnish with chopped fresh parsley before serving.
Serve hot, alongside crusty bread or a fresh salad for a complete Mediterranean meal.
Nutrition Facts
Calories |
2143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.4 g | 145% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 4845 mg | 211% | |
| Total Carbohydrate | 166.5 g | 61% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 19.2 g | ||
| Protein | 130.2 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 526 mg | 40% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 5110 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
