Greek Spiced Baked Beans

with Toasted Pita Chips and Vegan Greek Salad

Moderate | 30 min

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Contains: Sulphites and Wheat.

May Contain: Egg, Fish, Milk, Mustard, Peanuts, Sesame, Shellfish, Soy, Tree Nuts, and other sources of Gluten.

What We'll Send

Red Onion Diced 3/8"
Bay Leaf
Grape Tomatoes
Persian Cucumber
Sicilian Mixed Olives
Garlic
Dill Fresh
Oregano
Canned Cannellini Beans
Whole Wheat Pita
Green Bell Pepper
Fire Roasted Tomatoes
Tomato Paste
Maple Syrup
Red Wine Vinegar
Spice Blend
Ground Allspice, Cinnamon, Basil Dried, Roasted Garlic Powder, Oregano
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 601
Fat 30g
Protein 16g
Carbohydrates 90g

Cooking Directions

1

Cook Onions

- Turn oven to 375°F.
- Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a large saucepan over medium.
- Once hot, add onions to saucepan. Cook for 3-5 minutes, or until onions are soft and turning golden.
- Rinse and drain cannellini beans in a fine mesh sieve.

2

Toast Pita Chips

- Line a baking sheet with aluminum foil.
- Cut each whole wheat pita into six equal wedges.
- Transfer pita to baking sheet and toss with 1 tbsp. (2 tbsp. for 4 servings) olive oil, 1 tsp. of the (2 tsp. for 4 servings) spice blend, and salt and pepper to taste.
- Place baking sheet in oven and set timer for 6 minutes.
- When timer goes off, flip pita chips and bake for an additional 4-6 minutes, or until chips are crispy and toasted.

3

Cook Beans

- When onions are ready, add fire roasted tomatoes to saucepan. Use a wooden spoon to scrape up any browned bits.
- Add garlic, tomato paste, maple syrup, bay leaf, half of the red wine vinegar and remaining spice blend.
- Stir in 1/2 cup (1 cup for 4 servings) water and cannellini beans. Cook for 15-18 minutes, or until sauce thickens to desired consistency.

4

Prepare Ingredients

- Meanwhile, wash bell pepper, dill, grape tomatoes and cucumber.
- Cut pepper in half, remove stem and seeds, and chop into 1/2 inch pieces.
- Pick and chop dill leaves.
- Cut grape tomatoes in half.
- Thinly slice cucumber into 1/4 inch rounds.

5

Assemble Salad

- In a medium bowl, whisk remaining red wine vinegar with oregano, 1 tbsp. (2 tbsp. for 4 servings) olive oil, and salt and pepper to taste.
- Add cucumber, bell pepper, grape tomatoes, mixed olives and remaining dill to bowl.
- Stir to dress vegetables.

6

Plate + Serve

- Remove bay leaves from cooked beans and stir in half of the dill. -Transfer baked beans to serving bowls. Divide Greek salad to serving plates. Top salad with spiced pita chips.
- Garnish with remaining dill.
- Enjoy!

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