When the weather turns chilly, nothing beats a warm and cosy casserole packed with flavour and nutrition. This Greek beans and feta casserole is the perfect midweek meal for those cold months ahead. It’s quick to make — ready in less than 20 minutes — and uses simple, budget-friendly, and cupboard-friendly ingredients you probably already have at home.
Full of Mediterranean flavours like olives, capers, and tangy feta, this dish brings the taste of Greece straight to your table in a hearty, wintery way. With mixed beans providing a good dose of high fibre and plant-based protein, this recipe is as nutritious as it is delicious.
Whether you’re cooking for yourself or feeding the family, this casserole is a fuss-free meal that fills you up and warms you from the inside out. Save this recipe for busy weeknights or lazy weekends — it’s a comforting classic with a healthy twist that you’ll want to come back to time and time again.
Tips
- Use quality tinned beans: Drain and rinse your beans well to avoid a mushy texture and keep the sauce fresh and vibrant.
- Low-sodium stock: Choose a low-sodium vegetable stock to control salt levels, especially with salty ingredients like olives and feta.
- Let it simmer: Allow the sauce to reduce enough for the flavours to concentrate but don’t overcook to keep beans intact.
- Add fresh herbs: Top with fresh oregano or parsley before serving for an extra flavour boost and freshness.
- Make it vegan: Simply skip the feta or use a vegan cheese alternative to keep the Greek vibes without dairy.
- Batch cook tip: This recipe freezes beautifully, so make extra portions to reheat on busy days.
Swaps
Mixed beans: Use chickpeas or lentils for a different texture and flavour.
Olives: Kalamata olives add a classic Greek touch but green olives or even caper berries work well.
Feta: Swap with halloumi, goat cheese, or omit for a dairy-free option.
Tomato sauce: Use crushed tomatoes or passata for a fresher taste.
Italian herbs: Replace with dried oregano or Greek herbs blend for an authentic flavour.
Storage
Fridge: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove or microwave.
Freezer: Freeze in portions for up to 2 months. Defrost overnight in the fridge and reheat thoroughly before serving.
More Greek Inspired Recipes
Greek Beans Casserole
Ingredients
- 2 tin mix beans
- 1 yellow onion chopped
- 80 g olives I used both green and black
- 1 tin tomato sauce
- vegetable stock
- 1 tsp Italian herbs
- 2 tbsp capers
- ~ 50g feta
Instructions
- Cook the onion with a bit of oil and when translucent and cooked add the Italian herbs, tomato sauce, stock, beans, olives and caper.
- Mix gently and cook until the sauce reduced down and soak in all the flavours.
- Serve with feta cheese and a drizzle of oil.