by Bold Bean Co
This delicious butter bean and prawn Saganaki will transport you to a Greek island. Serve with rice or hunks of crusty white bread to mop up that moorish sauce.
Based on 2 servings, adjust as needed.
Heat the oil in a grill/oven-proof pan over a medium heat, add the onions and cook for 8-10 minutes until softened, stirring occasionally
Add the tomato puree, garlic, chilli flakes, paprika and oregano with a splash of water and stir to create a paste. Fry off for 2 minutes or until fragrant.
Pour in the chopped tomatoes and beans with their bean stock and add the sugar - this will help balance the acidity of the tomatoes. Bring to a gentle simmer, covered for 8-10 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.
Preheat the grill to medium. Stir the prawns into the sauce. Scatter the feta on top and place until the grill until the prawns are cooked through and the cheese is golden and slightly melted - roughly 2 minutes (the prawns won’t need long!)
To serve, put the pan straight onto the centre of the table for everyone to tuck into. Scatter over the dill and parsley and dunk with warm bread.