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Braised Butterbeans With Tomatoes from Olive Magazine April 10
At a Glance
- Prep
- 25 minutes
- Cook
- 110 minutes
- Total
- 2 hrs 20 min
- Servings
- 6.00 serving(s)
Categories
- Braised beans with tomatoes
Cuisine
- Mediterranean
Cooking Method
- stew
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Braised Butterbeans With Tomatoes from Olive Magazine April 10 brings together 250 g butter beans (dried), 75 ml olive oil, 1 onion (finely chopped) in a practical dish for home cooking. It takes about 2 hrs 20 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 250 g butter beans (dried)
- 75 ml olive oil
- 1 onion (finely chopped)
- 3 garlic cloves (finely chopped)
- 1/2 teaspoon tomato puree
- 500 g plum tomatoes (tinned and roughly chopped)
- 1/2 teaspoon sugar
- 25 g parsley (chopped)
- 25 g oregano (chopped or 2 teaspoon dried)
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Instructions
Soak the beans overnight in cold water, and slip the beans out of their skins. Drain rinse and put in a saucepan cover with cold water and simmer until just tender- about 50 minutes.
Heat the oven to 150/ gas mark 3. Drain beans reserving the cooking liquid. Heat the oil in an ovenproof pan and add the onion and garlic, cook until softened. Add the tomato puree and cook for 1 minute. Add the tomatoes, sugar herbs, beans and 300ml of the cooking liquid. Season, cover with lid and pout in the oven for 30 minutes.
Remove the lid, stir and cook for a further 30 minutes until most of the liquid has been absorbed serve warm or at room temperature.
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