Greek-inspired Baked Butter Beans

Ingredients

• For the beans and tomato sauce: 2 cans (15-15.5 oz each) butter beans or large lima beans, drained and rinsed
• 3 tbsp extra-virgin olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 medium carrot, finely diced
• 5-6 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can (14 oz) crushed tomatoes
• 1/2 cup vegetable broth or water, plus more if needed
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon (optional, but lovely)
• 1/4-1/2 tsp red chili flakes
• 1 bay leaf
• 3/4 tsp kosher salt initially, adjusted to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp honey or sugar, only if needed to balance acidity
• To finish: 2 tbsp fresh dill, chopped; 3 tbsp fresh flat-leaf parsley, chopped; 1 tbsp fresh lemon juice, or to taste; 1 tsp lemon zest; 1 tbsp extra-virgin olive oil; 30-40 g crumbled feta (optional); toasted sourdough or crusty bread, for serving

Steps

1. Preheat the oven to 400°F (200°C). Heat 1 tbsp olive oil in a large oven-safe skillet over medium heat.
2. Add the sliced onion and diced carrot; cook for 10-12 minutes until the onion is softened and lightly golden, stirring occasionally.
3. Add the garlic and cook another minute, then add the tomato paste and all the spices; stir for about 2 minutes until the paste darkens slightly.
4. Pour in the crushed tomatoes and broth, add the bay leaf, bring to a gentle simmer and cook uncovered for 10 minutes until slightly thickened.
5. Fold in the drained beans gently without breaking them; the consistency should be saucy and slightly loose, since it will thicken in the oven.
6. Taste the sauce and add honey if the tomatoes taste acidic, otherwise skip it.
7. Drizzle the remaining 1 tbsp olive oil over the beans and transfer the uncovered skillet to the oven.
8. Bake for 20-25 minutes, until the sauce is bubbling, thick and glossy, with a few darker caramelized spots around the edges. If it looks dry, stir in 2-3 tbsp hot water. Avoid overbaking, as the beans are already cooked.
9. Remove the bay leaf and let the skillet rest for about 5 minutes, then top with fresh dill, parsley, lemon juice and a final drizzle of olive oil, plus a little crumbled feta if using.
10. Serve warm with thick slices of toasted sourdough to scoop up the sauce.

The reel

via @recipesbydrritu

Tips

• Taste for salt before it leaves the pan. The pinch is easy to miss.
• Keep ginger and garlic moving in the oil so they toast instead of burn.
• Warm the bowl. A hot dish on a cold plate goes quiet in a minute.

Questions