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Spanish-Style Baked Beans with Olives, Parsley Chimichurri & Flatbread
- 30 min
- 2–6 servings
- 657 kcal / serving
- ★ 4.1 on Mealime
A skillet bake of cannellini beans with roasted peppers, tomatoes, and olives, finished with a bright parsley chimichurri served alongside warm flatbread. The mix holds up as a quick weeknight meal with varied textures and tangy, herbal notes.
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Ingredients
- 1 (15 oz) cancannellini (white kidney) beans
- 8 fl ozchicken or vegetable broth
- 1flatbread or naan
- 3 clovesgarlic
- ½ pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ¼ cupKalamata olives, pitted
- 1red bell pepper
- flatbreads or naan
- red bell peppers
From the pantry: black pepper, extra virgin olive oil, oregano, dried, rice vinegar, salt, smoked paprika
Cookware
baking sheet pan · can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · stainless steel or cast iron skillet · stirring spoon · tongs
Directions
- Coat a large ovenproof skillet lightly with oil and warm it over medium heat.
- Halve the grape tomatoes and thinly dice the bell pepper, then add them to a bowl with minced garlic.
- When the skillet is hot, add a little oil and sauté the tomatoes, pepper, garlic, and dried oregano and smoked paprika until the tomatoes start to burst, about 7–8 minutes.
- Rinse and drain the cannellini beans and halve the olives lengthwise; set aside.
- Pour in the beans, olives, broth, and a splash of vinegar to the skillet, then stir to combine. Transfer the skillet to the oven and bake until the beans are tender and the sauce thickens, about 15–20 minutes.
- While the beans bake, shave parsley leaves from the stems, mince, and place in a small bowl. Peel and mince another garlic clove and mix with parsley, oil, a bit of vinegar, and a pinch of salt and oregano to form the chimichurri.
- With about 5 minutes left on the timer, cut the flatbread into wedges and place them on a separate baking sheet. Toast or warm in the oven until just crisp and golden, 4–5 minutes.
- Remove the beans from the oven and taste; if needed, adjust seasoning with salt and pepper.
- To serve, spoon beans and sauce into bowls or plates, drizzle with the chimichurri, and arrange warm flatbread wedges on the side.
Two tips
- Prep the chimichurri ahead by mixing the parsley, garlic, oil, vinegar, oregano, and salt earlier in the day. It will taste sharper after resting.
- Swap flatbread for naan if you have it; the method stays the same and the textures complement the beans.
Nutrition per serving
- Calories
- 657 kcal
- Protein
- 21 g
- Carbs
- 68 g
- Fat
- 35 g
- Fiber
- 12 g
- Sodium
- 834 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.