Greek-style beans

• olive oil↗2 tbsp tbsp
• red onion↗1 large

  finely chopped

• garlic cloves↗3

  finely chopped

• dried oregano↗1½ tsp tsp
• tomato purée↗2 tbsp tbsp
• chopped tomatoes400g can g
• low-salt vegetable stock↗300ml ml
• caster sugar↗½ tsp tsp
• butter beans↗2 x 400g can g

  drained and rinsed

• lemon↗½

  juiced

• feta↗50g g

  crumbled

• dill↗small handful of

  finely chopped

• toasted sourdough

  to serve

Step-by-step instructions

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.