Name: Greek-style beans
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Greek
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

Greek-style beans

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

25 min total 5 min prep 20 min cook 4 254 cal

Instructions

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1 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.
2 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.