(Serves 6)



4 x 235g cans organic butter beans or 500g dried butter beans
100ml Greek extra virgin olive oil
3 small red onions, finely sliced
2 large carrots, finely sliced
3 celery stalks with leaves, finely chopped
4 sundried tomatoes, sliced
1kg ripe tomatoes, skinned, deseeded and finely chopped
4 garlic cloves, chopped
1 tsp paprika
1 tsp ground cinnamon
2 tbsp tomato purée
1 tsp sugar
small pack flat-leaf parsley, finely chopped
small pack dill, finely chopped
100g feta (optional), crumbled



Drain the canned beans, reserving 200ml of the liquid. Heat the oil in a large flameproof lidded casserole dish, and cook the onions, carrots and celery until tender and the onions are soft and transparent, but not coloured. Stir in the remaining ingredients, reserving half of the chopped herbs and feta (if using). Heat oven to 180C/160C. Cook over a gentle heat for a further 5 mins, then pour over the reserved liquid. Cover the dish and bake in the oven for 40 mins. Check occasionally that the beans are not drying out – add a little more water if needed.
Remove the lid and bake for 10 mins more. Can be made 2 days ahead and reheated. Stir through the reserved chopped herbs, season to taste, then crumble over the remaining feta just before serving. *BBC Good Food Magazine Middle East*



This dish is best made the day before, but can be made up to 2 days ahead. It is also freezer friendlyButter beans are known as ‘giant beans’ in Greek; this dish is often served during the run-up to Easter  and makes an excellent first course. Leave it on the table to serve with lamb – the beans improve if made the night before.


Nutritional Information:

Per serving: calories 315; fat 18g; sat fat 3g; carbs 24g; sugars 12g; fibre 11g; protein 8g; salt 1.1g

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