A nutritious and delicious Mediterranean meal. The beans are creamy and succulent, full of flavours and topped with a toasted olive oil parsley crust. This recipe is also perfect for vegans and vegetarians, simply use vegetable stock instead of chicken. It’s best to soak the beans the day before, however you can cook them from dry if you don’t have the time. They will take longer and be a little mushier. Even though the beans will bake for over 40 minutes, don’t under cook the beans when boiling, try and cook them so they are firm but ready to eat before baking. Enjoy my healthy Mediterranean Baked Beans.
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