Ingredients (Serves 4–6)
- 500 g (about 2½ cups) dried giant butter beans
- 4 tbsp olive oil
- 1 large onion, finely chopped
- 2–3 garlic cloves, minced
- 1 large carrot, finely chopped
- 1 can (400 g / 14 oz) chopped tomatoes
- 2 tbsp tomato paste
- 1 tsp sugar (optional, to balance acidity)
- 1 tsp dried oregano
- 1 tsp dried thyme or fresh sprigs
- 1 bay leaves
- ½ cup fresh parsley, chopped
- Salt and black pepper, to taste
- Water (for soaking and cooking beans)
Instructions
- Soak the beans
- Rinse the beans and soak them in plenty of water overnight (8 - 12 hours).
- Drain and rinse before cooking.
- Cook the beans
- Place the beans in a large pot, cover with fresh water, and boil for 10 minutes.
- Reduce heat and simmer for 30 minutes until slightly tender (they will finish cooking in the oven).
- Drain and set aside.
- Prepare the sauce
- Preheat oven to 180°C (350°F).
- Heat olive oil in a pan over medium heat. Sauté onions, garlic, and carrot for 5 - 7 minutes until softened.
- Stir in chopped tomatoes, tomato paste, sugar (if using), oregano, thyme, and bay leaves. Simmer for 5 - 10 minutes.
- Season with salt and pepper, then stir in half of the parsley.
- Combine and bake
- In a baking dish, mix the cooked beans with the tomato sauce.
- Add a splash of water if needed to cover beans halfway.
- Drizzle a little olive oil on top.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for another 15–20 minutes until sauce thickens and beans are tender.
- Serve
- Sprinkle the remaining parsley on top.
- Serve warm with crusty bread or as part of a Greek meze spread.
Tips
- For a richer flavour, let the dish sit for a few hours or overnight, the flavours deepen beautifully.
- You can also add a splash of red wine or a pinch of smoked paprika for extra depth.