Satisfying and superhealthy, enjoy at room temperature as part of a meze, or on top of toasted sourdough
Prep:20 mins
Serves 4
400g dried butter beans3 tbsp Greek extra virgin olive oil, plus more to serve1 Spanish onion, finely chopped2 garlic cloves, finely chopped2 tbsp tomato purée800g ripe tomatoes, skins removed, roughly chopped1 tsp sugar1 tsp dried oreganopinch ground cinnamon2 tbsp chopped flat-leaf parsley, plus extra to serve
STEP 1Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.STEP 2Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.
