White Beans Plaki
Embrace the comforting flavors of Mediterranean cuisine with this vibrant White Beans Plaki recipe, a rustic dish brimming with hearty white beans, tender vegetables, and a rich, savory tomato sauce. Slow-cooked to perfection and finished in the oven, this vegan and gluten-free classic is infused with aromatic garlic, sweet carrots, earthy oregano, and a hint of sugar for balance. The dish is elevated with a drizzle of olive oil, fresh herbs like parsley and dill, and a squeeze of bright lemon for a final burst of freshness. Perfect as a main course or a versatile side dish, White Beans Plaki is ideally served with crusty bread or a light green salad, offering a healthy, satisfying meal that's as delicious warm as it is at room temperature. Great for meal prep and bursting with wholesome ingredients, this Mediterranean staple promises to become a go-to recipe for weeknights and gatherings alike.
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Recipe Information
Ingredients
- 300 grams dried white beans (e.g., cannellini or navy beans)
- 60 ml olive oil
- 1 piece large onion, finely chopped
- 4 pieces garlic cloves, minced
- 2 pieces carrots, peeled and diced
- 1 piece celery stalk, diced
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 250 ml water or vegetable broth
- 15 grams fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces lemon wedges (optional, for serving)
- 10 grams fresh dill, chopped (optional, for garnish)
Instructions
Rinse the dried white beans thoroughly and soak them in water overnight or for at least 8 hours. Drain and rinse them after soaking.
Place the beans in a large pot, cover them with water, and bring them to a boil. Reduce the heat to medium-low and simmer for 30–40 minutes, or until the beans are tender but not falling apart. Drain the beans and set aside.
Preheat your oven to 180°C (350°F).
In a large, oven-safe skillet or pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.
Add the diced carrots and celery to the skillet, and cook for 5 minutes, stirring occasionally, until slightly softened.
Stir in the canned diced tomatoes, tomato paste, and vegetable broth (or water). Add the sugar, dried oregano, salt, and black pepper. Mix well to combine.
Gently fold the cooked white beans into the tomato mixture, ensuring the beans are fully coated in the sauce. Let the mixture simmer on the stove for 5 minutes.
Transfer the skillet or pot to the preheated oven. Bake (uncovered) for 25–30 minutes, or until the sauce has thickened and the flavors have melded together.
Remove the dish from the oven and sprinkle with fresh parsley and optional fresh dill. Let it cool slightly before serving.
Serve the White Beans Plaki warm or at room temperature with lemon wedges on the side. Pair it with crusty bread or a simple green salad for a complete meal.
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 660 mg | 29% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 12.4 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1985 mg | 42% | |
*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.
