Because beans don’t have to mean Heinz.

This is a simple recipe that produces a delicious pot of wholesome, healthy beans, which for me represents the ultimate comfort food (OK… maybe not the ultimate ultimate, I mean, its not Ben & Jerry’s is it now).

For an extra hit of protein I served this with a couple of poached eggs. Although these perfectly spherical eggs may not look quite as appetising as some the more authentic looking ones you see on ‘proper’ food blogs, my non-stick egg poacher is pretty fool-proof and these were cooked to perfection and incredibly tasty.

These beans would make the perfect accompaniment for some grilled lamb kebabs or a great side-dish at a BBQ (roll on summer).

You will need:
2 tablespoons olive oil
2 red onions (we only had white, but red would definitely be nicer and a little more authentically Greek)
4 cloves garlic
2 level teaspoons fennel seeds
2 teaspoons dried oregano
2x400g tins of chopped tomatoes
2 heaped teaspoons tomato puree
4x400g tins of butter beans
200g Feta cheese
salt and freshly ground black pepper

1. Heat the oil in a large pan. Peel and chop the onions and fry gently for a couple of minutes. Peel and chop the garlic, and add it to the pan with the fennel seeds and oregano. Cook over a low heat, stirring occasionally, until the mixture looks unctuous and soft.

2. Add the tinned tomatoes and tomato puree, and leave to simmer for 20 minutes. Add the drained beans and continue to simmer for 10 minutes. Season.

3. Crumble most of the feta into the pot and stir well, then divide between bowls and garnish with a final crumble of feta.

I promise not to post anymore recipes from the Leon Book 2 for at least… ooooo… a week! I told you I loved it…

Loveaudrey xxx

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