Greek Giant Beans in Tomato & Dill with Feta
A 40-minute vegetarian lunch of giant beans baked in tomato and dill with feta: 21 g protein, 16 g fibre, 445 kcal.
Greek giant beans in tomato and dill with feta is a 40-minute vegetarian lunch with 21 g of protein and 16 g of fibre for 445 kcal.
Watch the 25-second version
Sixteen grams of fibre, from a taverna dish that works hot or at room temperature.
Transcript & sources → All videosMr. Age is AgeGen's editorial character. Facts come from the protocol above.
Ingredients (1 serving)
- Cooked giant or butter beans — 200 g
- Canned chopped tomatoes — 150 g
- Onion — 50 g
- Olive oil — 10 ml
- Feta — 30 g
- Fresh dill — 5 g
- Garlic — 1 clove
Macros per serving
- Calories: 445 kcal
- Protein: 21 g
- Fat: 17 g
- Carbs: 54 g
- Fiber: 16 g
Key micronutrients
- Potassium: ~1,350 mg
- Iron: ~5.5 mg
- Fiber: 16 g
Why it earns a spot in the rotation
- Large white beans baked in a tomato, onion and dill sauce with olive oil, finished with crumbled feta.
- Fibre. 16 g in one serving.
- Potassium and iron. About 1,350 mg and 5.5 mg per serving.
- Flexible. Works hot or at room temperature, so it suits making ahead.
Sources
AgeGen recipes are sourced from the USDA FoodData Central database. Macros are calculated per the ingredient panel; round to the gram.
