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Greek Braised Butter Beans
Inspired by the Greek dish gigantes plaki, this comforting braise combines silky butter beans with sweet red pepper, new season new potatoes and tinned cherry tomatoes to make a chunky stew that's deliciously flavoured with aromatic cumin, zesty lemon and garlic. You'll top it with crumbles of fermented tofu just before serving.
Ingredients
- 1 onion
- 1 red pepper
- 250g new potatoes
- 2 garlic cloves
- A handful of oregano
- 1 tsp cumin seeds
- 400g tin of cherry tomatoes
- 400g tin of butter beans
- 1 lemon
- 200g natural fermented tofu
Prep: 15 mins | Cook: 20 mins
Method
1. Peel and finely chop the onion. Halve the pepper, then scoop out the seeds and white pith. Roughly chop it. Peel and chop the new potatoes into 2cm-thick cubes. Peel and finely chop or crush the garlic. Pull the leaves from the oregano and roughly chop them. Set the stems aside.
2. Place a large pan on a medium-high heat. Pour 2 tsp olive oil into the pan, then add the onion and pepper. Fry for 5 mins, stirring often, till just softened. Add the cumin seeds and garlic and cook, stirring, for 1 min.
3. Stir in the potatoes, followed by the tinned cherry tomatoes and butter beans with the liquid from their tin, and the stems from the oregano. Rinse the tomato tin with 150ml cold water and pour it into the pan. Stir well, bring up to a simmer, then cover and reduce the heat to low. Gently cook for 15 mins, stirring occasionally, till the potatoes are cooked through. Remove the oregano stems and discard them.
4. While the vegetables cook, grate the zest from the lemon, squeeze the juice from half and cut the
remaining half into wedges.
5. Once the veg are cooked through, stir in the lemon zest and juice, most of the oregano and add a little salt and pepper or a pinch of sugar, to taste. Spoon the beans into a couple of warm bowls. Crumble over the tofu and serve garnished with the remaining chopped oregano.
6. Love Your Leftovers
The braised beans will keep for up to 3 days in the fridge. Divide the beans between tubs and seal. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. The butter beans can also be frozen for up to 3 months. Defrost overnight before reheating.
The braised beans will keep for up to 3 days in the fridge. Divide the beans between tubs and seal. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. The butter beans can also be frozen for up to 3 months. Defrost overnight before reheating.
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