• 6servings
  • 120minutes
  • 249calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, D, P
MineralsCopper, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250g dried butter beans

  2. 75ml olive oil

  3. 1 onion , finely chopped

  4. 3 garlic cloves , finely chopped

  5. 1/2 tbsp tomato puree

  6. 500g plum tomatoes , skinned and roughly chopped

  7. 1/2 tsp sugar

  8. small handful parsley , chopped

  9. small handful oregano , or 2 tsp dried

Instructions Jump to Ingredients ↑

  1. Soak the beans overnight in cold water. Drain, rinse and put in a saucepan, cover with cold water and bring to the boil, then simmer until just tender - about 50 minutes.

  2. Heat the oven to 150C/fan 130C/gas 3. Drain the beans, reserving the cooking liquid. Heat 75ml olive oil in an ovenproof pan and add the onion and garlic, cooking till softened. Add the tomato purée and cook for a minute. Add the tomatoes, sugar, herbs, beans and 300ml of the cooking liquid. Season, cover with a lid and put in the oven for 30 minutes.

  3. Remove the lid, stir and cook for a further 30 minutes until most of the liquid has been absorbed and the beans are tender. Serve warm or at room temperature (make a day ahead and reheat if you want).


Send feedback