Greek-style beans
By Ailsa Burt
Rustle up a butter bean, tomato and feta stew for a quick and healthy midweek meal. Enjoy with toasted sourdough on the side to mop up all the sauce
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Prep:5 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 254
-
fat 10g
-
saturates 3g
-
carbs 26g
-
sugars 0g
-
fibre 10g
-
protein 12g
-
salt 0.41g
Ingredients
- 2 tbsp olive oil
- 1 large red onion , finely chopped
- 3 garlic cloves , finely chopped
- 1½ tsp dried oregano
- 2 tbsp tomato purée
- 400g can chopped tomatoes
- 300ml low-salt vegetable stock
- ½ tsp caster sugar
- 2 x 400g can butter beans , drained and rinsed
- ½ lemon , juiced
- 50g feta , crumbled
- small handful of dill , finely chopped
- toasted sourdough , to serve
Method
Heat the oil in a deep frying pan over a medium-high heat. Add the onions with a pinch of salt and cook for 5 mins, until beginning to soften and the edges are turning golden. Mix in the garlic, oregano and tomato purée. Reduce the heat to medium and cook for 3-4 mins, stirring, until the purée turns dark red.
Mix in the tomatoes, stock and sugar. Swill the can out with a splash of water, then pour into the pan as well. Leave it simmer away for 10-12 mins over a low-medium heat, then mix in the beans. Stir well, then leave to simmer for 2-3 mins before seasoning to taste with salt, pepper and a little lemon juice. Serve with the feta and dill scattered over the top, with toasted sourdough on the side.
