A hearty and flavorful vegan baked bean dish inspired by the sunny flavors of the Mediterranean, featuring cannellini beans, sun-dried tomatoes, Kalamata olives, and fragrant herbs.

Cuisine: Mediterranean
Servings: 4

Ingredients

• 2 tablespoons (30 ml) olive oil
• 1 onion (150 g), chopped
• 3 cloves garlic, minced
• 1/2 cup (50 g) chopped sun-dried tomatoes packed in oil
• 1/2 cup (75 g) pitted Kalamata olives, halved
• 1 teaspoon (5 ml) dried oregano
• 1 teaspoon (5 ml) dried thyme
• 1/4 teaspoon (1.25 ml) red pepper flakes
• 1 (15-ounce/400 g) can cannellini beans, drained and rinsed
• 1 (14-ounce/400 g) can diced tomatoes, undrained
• 1/2 cup (120 ml) vegetable broth
• 2 tablespoons (30 ml) balsamic vinegar
• Salt and pepper to taste
• Fresh parsley or basil, for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion and cook until softened.
3. Add garlic, sun-dried tomatoes, olives, oregano, thyme, and red pepper flakes. Cook for 1 minute more.
4. Stir in cannellini beans, diced tomatoes, vegetable broth, and balsamic vinegar. Season with salt and pepper.
5. Bring to a simmer, then transfer to the oven. Bake for 30 minutes, or until sauce has thickened and beans are heated through.
6. Garnish with fresh parsley or basil before serving.

Suggested Drinks

Maltese Merlot: The medium-bodied Merlot complements the richness of the baked beans with its plum and cherry notes, while its soft tannins provide a gentle contrast to the acidity of the tomatoes.

Vermentino: This crisp and refreshing Italian white wine offers a bright counterpoint to the hearty baked beans, with its citrusy notes and minerality cutting through the richness of the dish.

Non-Alcoholic Option

Sparkling Lemon-Mint Water: This invigorating combination of sparkling water, lemon slices, and fresh mint leaves provides a refreshing palate cleanser between bites and complements the Mediterranean flavors.