Fasolada Bake

Fasolada Bake is a comforting Greek dish that combines wholesome beans, vibrant vegetables, and aromatic herbs, all baked together to create a hearty, dairy-free meal. This easy-to-make dish offers a delightful blend of flavors and textures, perfect for a cozy dinner.

Ingredients

• Canned cannellini beans - 400 grams, drained and rinsed
• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Red bell pepper - 1 medium, diced
• Crushed tomatoes - 200 grams
• Vegetable broth - 150 milliliters
• Dried oregano - 1 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Bread crumbs - 50 grams
• Nutritional yeast - 2 tablespoons (optional for a cheesy flavor)

Steps

1. Preheat the oven to 190°C (375°F).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
3. Add the minced garlic, diced carrot, and diced celery to the skillet. Cook for another 5 minutes, stirring occasionally.
4. Stir in the diced red bell pepper, crushed tomatoes, vegetable broth, dried oregano, salt, and black pepper. Bring to a simmer and cook for 10 minutes.
5. Add the drained cannellini beans and chopped parsley to the skillet. Mix well and let it cook for an additional 5 minutes.
6. Transfer the mixture to a baking dish and top with bread crumbs and nutritional yeast if using.
7. Bake in the preheated oven for 15 minutes or until the top is golden brown.
8. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 14 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from beans, supporting muscle health.
• High in fiber, promoting digestive health and satiety.

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