Greek-style butter beans
5
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive Oil
3 teaspoon(s)
Onion
1 small
Carrots, raw
1 small
Celery, Raw
½ stick(s)
Garlic
2 clove(s)
Passata
500 g
Oregano, Dried
½ teaspoon(s), level
Chilli flakes
1 teaspoon(s), level
Salt
¼ teaspoon(s)
Caster Sugar
¼ teaspoon(s)
Butter Beans, cooked
2 can(s), large, drained
Parsley, fresh
1 tablespoon(s)
Sourdough Bread
4 serving(s)
Lettuce
100 g
Cucumber
1 serving(s),
Red pepper
1 medium
Tomato
2 large
Red onion
½ small
Lemon Juice, Fresh
1 tablespoon(s)
Instructions
1
Heat the oil in a large nonstick frying pan over a medium heat. Add the onion, carrot and celery and cook, stirring often, for 10 minutes until golden.
2
Add the garlic and cook, for 1 minute until fragrant. Stir in the passata, dried oregano, chilli flakes and ¼ teaspoon each of salt and caster sugar, and bring to a simmer.
3
Cook for 1 minute, then stir in the butter beans. Cook over a medium-low heat, stirring often, until heated through. Remove from the heat, stir in the olive oil and scatter over the chopped fresh flat-leaf parsley.
4
To make a salad, toss together the shredded lettuce, chopped cucumber, red pepper, tomatoes and ½ thinly sliced red onion. Squeeze over the juice of ½ lemon, then season to taste. Serve with the beans and 4 x 50g slices toasted sourdough.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.