Balkans · Meat-free
Baked white beans with roasted peppers
This quicker take on baked beans starts with beans that are already cooked. Roasted peppers bring sweetness and onions supply most of the depth. The finished sauce should be thick without leaving the beans dry.
Editorial review: 12 October 2026. Kitchen-testing status is stated in the recipe note.
From preparation to the plate
Method
- 01
Heat the oven to 190 °C. Thinly slice the onions into half-moons. If using tinned beans, rinse and drain them well.
- 02
Cook the onions in the oil over medium-low heat for 15–20 minutes. Add the garlic, remove from the heat and stir in the paprika.
- 03
Add the beans, roasted peppers cut into strips, bay leaf and water. Season according to the saltiness of the beans or stock, then briefly heat through.
- 04
Transfer to a baking dish. Bake uncovered for 25–30 minutes until the sauce thickens and the edges begin to brown.
- 05
Remove the bay leaf and rest for 5 minutes. If the beans have absorbed almost all the liquid, stir in a few tablespoons of hot water before serving.
Oven temperatures refer to conventional heat without a fan. Timings are approximate; check texture and the stated food temperatures.
An original editorial version written for Tastivio. This recipe has not yet been confirmed by a practical test in our kitchen; timings are approximate.
Wine for this dish
What goes in the glass?
A lighter red, such as Prokupac, with moderate tannins. Roasted peppers and onions work better with freshness than with a heavy, strongly oaked wine.