May 15, 2012

WHAT WE ARE EATING: Greek (ish) butter beans with feta

We are not a vegetarian household (my husband would eat me within weeks if I imposed that!) but we do only eat meat a couple of times a week. On top of this, I personally do try to steer clear of red meat all together, so it's important to me to have an arsenal of flavoursome veggie suppers to keep things interesting around here!
I found this particular recipe in the Leon Book 2 which was recommended to me by a friend & I've since adapated it over time, tweaking to how it works best for us...
Leon Book 2 is such a goooood recipe book to own & if you don't already have it & your meal planner/rotation is currently boring the crap out of you, then go get this NOW because you need it in your kitchen! The recipes are pretty much all gorgeous and i use it a lot. It's not just great for new recipes, but also for ideas & inspiration - it's the gift that keeps on giving! Luck!
The best recipe for me though is 'Mima's Greek-ish Butter Beans'. Flavour wise - it punches you in the mouth! Is that OK? Well it is if it's done in a good 'foodie type way' i'll have you know - (you need to think Gordon Ramsey doing his annoying hand slapping thing whilst he's bouncing around not looking at the camera. Think of every annoying hand-slap as a flavour & you're THERE!).
Also, it's v. healthy, v. filling & v. comforting, and who say's no to that combi? I normally serve this with a crusty baguette (do I say that about every meal? Ha! Probably!) or even a crisp green salad on the side, but in all honesty, you don't really need anything else with this dish, as it totally holds it's own! Hurrah x

So here's what you'll need for 2 grown ups (we sometimes have leftovers):

1 tbsp olive oil
1 large red onion - finely chopped
4 cloves garlic - finely chopped
2 level teaspoons of fennel seeds
2 teaspoons of dried oregano
2 teaspoons of tomato puree
2 - 3 x 400g tins of chopped tomatoes
2 x 400g of butter beans* - drained & rinsed
100g of feta cheese
Sea salt & freshly ground black pepper

and, here's what you'll need to do:

1. Heat your oil in a large deep pan. When hot, add your red onion & fry gently for a couple of minutes.
2. Add your garlic, fennel seeds & dried oregano. Cook over a low heat for about 5 minutes, stirring occasionally until the mixture is really soft.

3. Add your tomato puree & tinned tomatoes. Combine well & leave to simmer gently for 20 minutes.

4. Add your butter beans, season & continue to simmer for 15 minutes.

5. Crumble 1/4 of your feta (25g) very finely into the stew. Mix well & then continue to simmer for 5 minutes.

7. Serve your lovely stew into your bowls, and crumble the remaining feta over the dishes. Serve with whatever takes your fancy bread wise (baguette anyone?) - and ENJOY!

8. Mmm, that tastes good, right?


  1. These look scrummy. We are a predominantly veggie household. Baby girl really doesn't eat much meat. Would love to try these.

    1. it is sooo good! The original recipe calls for much more feta which my husband loves, this is kind of a skinny version ;)