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6 Serves
72 Mins
Preheat your oven to 175°C. Finely dice the onion and mince the garlic cloves using a chef's knife.
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Vitamin K
144 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
103 µg / 400 µgCalcium
135 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
98 mg / 420 mgPhosphorus
264 mg / 1,250 mgPotassium
1520 mg / 4,700 mgSodium
406 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
11 g / 28 gSugar
54 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
73 gAlcohol
0 g
In a large oven-safe skillet, heat the olive oil over medium heat. Sauté the onions until translucent, then add the garlic and cook until fragrant.
Stir in the beans, tomato paste, and a splash of water. Season generously with salt and black pepper.
Transfer the skillet to the oven and bake for 45 minutes until the sauce has thickened and the beans are tender.
Remove from the oven, garnish with fresh herbs, and serve hot.
32
g5
g49
g
Greek
French