When I lived in Greece, one of my favourite dishes was with butter beans in a rich tomato sauce. I have never been able to replicate the exact same in my own kitchen, but by trial and error I have developed something which I am very pleased with.
So, here goes:
Butter beans (dried, soaked overnight)
Fresh tomatoes (cut into smallish pieces)
Onion (thinly sliced)
A few cloves of garlic (finely chopped)
A couple of bay leaves
Teaspoon of cayenne pepper
Teaspoon of onion salt
1. The olive oil and onions go into the slow cooker and are left until the onions are softish (cooker on high). This generally takes 30 minutes.
2. The tomatoes, salt, pepper and bay leaves are added and left for about an hour on the highest setting.
3. The soaked beans are added, the cooker is turned to the lowest setting and left for about 8 hours.
I usually serve it with rice and parmesan. And on this occasion I was able to make the dish with my own onions. As they had only the day before been dug up, the leaves were still fresh, so they went in, too. Hence, the green vegetable in the photo.
Now, I am hoping that my daughter will learn to love Big Beans as much as I do…..
© Helen Butt, July 2013.