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Photo of Greek-style butter beans by WW

Greek-style butter beans

5
Points® value
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy

Ingredients

Olive Oil

3 teaspoon(s)

Onion

1 small, finely choppped

Carrots, raw

1 small, finely chopped

Celery, Raw

½ stick(s), finely chopped

Garlic

2 clove(s), finely chopped

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), chopped

Sourdough Bread

4 serving(s), toasted

Lettuce

100 g

Cucumber

1 portion(s), medium

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.

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