Braised butter beans in olive oil, oregano & tomato
A fragrant take on the Greek dish 'gigantes plaki'- beans in a rich tomato sauce with cloves and cinnamon
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 mins
Vegetarian
- Heat 4 tbsp olive oil in a large pan. Add the garlic and sizzle gently for a couple of minutes. Add the cloves and cinnamon and cook for 30 seconds then tip in the drained tomatoes. Put on a lid and cook gently for 15 minutes.
- Scoop out the cloves, break up any tomatoes that are still whole with a wooden spoon then stir in the butter beans and peppers. Cook gently for another 10 minutes. Stir in the oregano to finish.
PER SERVING
200 kcalories, protein 9.7g, carbohydrate 22.2g, fat 8.3 g, saturated fat 1.2g, fibre 7.1g, salt 0.1 g
Recipe from olive magazine, April 2012.
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Ingredients
- olive oil
- 2 garlic cloves , sliced
- 5 cloves , pinch the bobble off the top
- 1 cinnamon stick
- 2 x 400g tins plum tomatoes , drained of juice
- 2 x 400g tins butter beans
- 2 large roasted red peppers from a jar, sliced
- 1 tbsp oregano leaves
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 mins
Vegetarian
Ingredients
- olive oil
- 2 garlic cloves , sliced
- 5 cloves , pinch the bobble off the top
- 1 cinnamon stick
- 2 x 400g tins plum tomatoes , drained of juice
- 2 x 400g tins butter beans
- 2 large roasted red peppers from a jar, sliced
- 1 tbsp oregano leaves
PER SERVING
200 kcalories, protein 9.7g, carbohydrate 22.2g, fat 8.3 g, saturated fat 1.2g, fibre 7.1g, salt 0.1 g
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20 July 2012
Sarah commented on this recipe
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