Greek Style Beans

    5m prep time
    25m total time
    Easy level
    12 ingredients

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.

Method

Based on 4 servings, adjust as needed.

Step 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.

Step 2

Mix in the tinned tomatoes and sugar. Leave it simmer away for 10-12 mins over a low-medium heat, then mix in the beans and their stock. 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.
  • Ingredients
  • Based on 4 servings
  • 3 Garlic Cloves, finely chopped 1 x Sainsbury's Large Garlic
  • 2tbsp Tomato Purée 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
  • 1.5tsp Dried Oregano 1 x Sainsbury's Oregano 12g
  • 2tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 1 Red Onion, finely chopped 1 x Sainsbury's Red Onions Loose
  • 0.5 Lemon, juiced 1 x Sainsbury's Lemons
  • 10g Dill, finely chopped 1 x Sainsbury's Bunched Dill 20g
  • 570g Jar Bold Bean Butter Beans, drained and rinsed 1 x Bold Bean Co Queen Butter Beans 570g
  • 400g Tinned Chopped Tomatoes 1 x Stamford Street Co. Chopped Tomatoes in Tomato Juice 400g
  • 0.5tsp Caster Sugar 1 x Sainsbury's White Caster Sugar 1kg
  • 100g Feta, crumbled 1 x Sainsbury's Greek Feta Cheese 200g
  • 2 Slices Toasted Sourdough, to serve 1 x Jason's Sourdough The Great White Bread 450g
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