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Greek Butter Bean Tray Bake with Potatoes and Feta in a serving dish.
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Greek Butter Bean and Potatoes Tray Bake

Greek Butter Bean and Potato Tray Bake combines golden potatoes and butter beans with peppers, tomatoes, feta, olives, oregano and lemon.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Dinner, Side Dish
Cuisine: Greek
Diet: Vegetarian
Servings: 4
Calories: 383kcal
Author: Kate Hackworthy | Veggie Desserts

Equipment

  • Bowl
  • Baking sheet

Ingredients

  • 700 g baby potatoes halved (1 ½ lbs)
  • 3 tablespoons olive oil divided
  • 2 teaspoons dried oregano
  • Salt and black pepper
  • 2 400g cans butter beans drained (2 x 15 ounce cans)
  • 1 red pepper chopped
  • 1 red onion cut into wedges
  • 300 g cherry tomatoes (2 cups)
  • 4 garlic cloves crushed
  • 2 lemons
  • 150 g feta (1 cup)
  • ½ cup pitted olives green, black or kalamata
  • Handful parsley chopped

To serve (optional)

  • Tzatziki

Instructions

  • Heat the oven to 200°C/400°F.
  • Toss the potatoes with 2 tablespoon olive oil, oregano, salt and pepper, spread out on a baking tray (you may need two) and roast for 15 minutes.
  • Add the peppers and onions with the remaining oil, garlic, zest of 1 lemon and juice of half a lemon. Roast for 15 minutes.
  • Add the butter beans and tomatoes and roast for another 10-15 minutes.
  • Crumble over the feta and parsley and finish with the olives and plenty of lemon juice. Delicious topped with tzatziki sauce.

Notes

  • Give the potatoes room. If they're touching on every side, they're much more likely to soften than develop properly roasted surfaces.
  • Don't add the beans at the beginning. They're already cooked. A shorter roast keeps their centres creamy rather than dry.
  • Keep the vegetables chunky. Small pieces of pepper and onion can become overcooked during the time required for the potatoes.
  • Be gentle with butter beans. Tossing aggressively can break their soft centres apart. I use a broad spatula and turn them only as much as necessary.
  • Use lemon in two stages. Heated lemon juice melds into the roasting juices, while fresh juice added after cooking tastes brighter.
  • Don't judge the seasoning before adding feta and olives. Both can contribute substantial salt.
  • Let a few tomatoes burst. Their juices mix with olive oil, garlic and lemon at the bottom of the tray, effectively creating a warm dressing.

Nutrition

Calories: 383kcal | Carbohydrates: 46g | Protein: 11g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 33mg | Sodium: 451mg | Potassium: 1128mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1490IU | Vitamin C: 121mg | Calcium: 258mg | Iron: 3mg