Ingredients
- 5 tbsp extra virgin olive oil
- 1 large onion, chopped
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 3 garlic cloves, sliced
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- 2 tbsp tomato purée
- 400 g tin chopped tomatoes
- 2 × 400 g tins butter beans, drained (or 500 g home-cooked giant beans)
- 200 ml vegetable stock or water
- A large handful each of dill and parsley, chopped
- 1 tsp honey or maple syrup (optional)
- Crumbled feta, to serve (optional)
Method
- Heat the oven: set it to 180°C (160°C fan).
- Make the sauce: heat 3 tbsp of the oil in an ovenproof pan and cook the onion, carrot and celery for 10 minutes. Add the garlic, oregano and cinnamon and cook for 1 minute. Stir in the tomato purée, tomatoes and stock, and simmer for 10 minutes.
- Add the beans: stir in the beans and most of the herbs, add the honey if using, and season well.
- Bake: drizzle with the remaining oil and bake, uncovered, for 40–45 minutes, until the sauce is thick and the top slightly caramelised.
- Serve: scatter with the remaining herbs, and feta if you like. Serve warm or at room temperature with a green salad.
Why it's good for you: Beans and olive oil are at the heart of the traditional diet of Ikaria, a Greek island where people are known for living unusually long, healthy lives. Butter beans are rich in fibre, plant protein, potassium and magnesium.
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