Greek-style beans

Ingredients

For 4 servings

• •2 c. à soupe olive oil
• •1 large red onion finely chopped
• •3 garlic cloves finely chopped
• •1.5 c. à café dried oregano
• •2 c. à soupe tomato purée
• •400 g can chopped tomatoes
• •300 ml low-salt vegetable stock
• •0.5 c. à café caster sugar
• •2 x 400g can butter beans drained and rinsed
• •0.5 lemon juiced
• •50 g feta crumbled
• •small handful of dill finely chopped
• •toasted sourdough to serve

Method

1. 1.Heat the oil in a deep frying pan over a medium-high heat. Add the onions with a pinch of salt and cook for 5 mins, until beginning to soften and the edges are turning golden. Mix in the garlic, oregano and tomato purée. Reduce the heat to medium and cook for 3-4 mins, stirring, until the purée turns dark red.
2. 2.Mix in the tomatoes, stock and sugar. Swill the can out with a splash of water, then pour into the pan as well. Leave it simmer away for 10-12 mins over a low-medium heat, then mix in the beans. Stir well, then leave to simmer for 2-3 mins before seasoning to taste with salt, pepper and a little lemon juice. Serve with the feta and dill scattered over the top, with toasted sourdough on the side.