These fasolada posh baked beans are healthy, delicious & ready in 30 minutes
Course Main Course
Cuisine Greek
Keyword 30 minute meals, beans, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 145kcal
Author Dimitra



  • 1 red onion diced
  • 1 garlic clove finely diced/minced
  • 2 tablespoons olive oil
  • 500 g passata
  • 1 capful red wine vinegar
  • salt
  • pepper
  • 230 g cannellini Beans
  • 100 g red lentils
  • 250 ml water

Cucumber & Tomato Salad

  • 1 large cucumber
  • 5 tomatoes
  • sprinkling dried mint
  • salt


  • 200 g feta
  • drizzle extra virgin olive oil about 1 teaspoon
  • sprinkling dried oregano


  • handful of parsley


  • Kalamata olives with the stones in as many as you like


  • spring onions or onion of your choice you choose how much you can handle


  • 1 crusty loaf




  • Dice your onion and finely dice or mince your garlic clove
  • Heat your oil in a non-stick pan
  • When the oil is hot add your diced onions and sauté (fry quickly) on a medium heat until the onions have turned a nice caramel colour and they have started to sweeten
  • Add your minced garlic and carry on sautéing until the garlic is also a caramel colour and they taste sweet
  • Add your passata (500g) and give everything a good stir
  • Add a capful of red wine vinegar to cut the richness of the passata and balance out the sweetness from the onion and garlic
  • Season with salt and pepper, give it all another good stir and simmer on a low heat uncovered for a few minutes so all the flavours can mingle
  • Add 230g of cannellini beans and stir so all the beans are covered with the sauce
  • Add in 100g of red lentils and stir again
  • Add in some water (250ml) to loosen up the sauce so the beans and lentils don't stick to the bottom of the pan and leave to simmer away uncovered for around 15 minutes or when the sauce has thickened and the lentils are aldente, not raw or hard but when you bite into them they split in half rather than melt into a mush

Cucumber & Tomato Salad

  • Peel and dice your cucumber
  • Chop your tomatoes into chunks, no need to be precise we're going for the rustic homely feel
  • Put into a bowl and sprinkle with some dried mint and salt


  • Drizzle olive oil over your feta and sprinkle over some dried oregano


  • Now go and check on your beans and give them a good stir making sure nothing is stuck to the bottom of the pan
  • If your beans or lentils are sticking to the bottom of the pan add a splash of water to unstick them
  • Leave them to carry on simmering


  • Finely chop your parsley

To Serve

  • Sprinkle parsley over your beans
  • Sprinkle some feta over the beans too
  • Serve up some crunchy spring onions or onions of your choice to go with the feta cheese because cheese and onion are a perfect match
  • Serve up some bitter Kalamata olives too

To Eat Out of the Pan Style

  • Rip a piece off of your crusty loaf and dip into your beans mmmm.....
  • Dip your onion of choice into your beans mmmm....
  • Dip your olives into your beans mmmm....
  • Dip your cucumber and tomatoes into your beans mmmm....

To Eat Posh Beans on Toast Style

  • Slice up some bread and toast it
  • Cover your toasted bread with the beans and VOILA! "Posh Beans on Toast" mmmm.... mmmm.... mmmm. Beans never tasted soooooooo........ GOOD!



  • To get your parsley really fine check my posh beans on toast video where I give you a great easy tip.
  • The calories I've stated above are for the beans only. I didn't add the calories for the bread because it depends on the type of bread you choose and the same too applies with the sides.


Calories: 145kcal | Carbohydrates: 19g | Protein: 7g | Fat: 3g | Sodium: 214mg | Sugar: 8g