1 x 700g jar of Bold Bean Co Queen Butter Beans (or 2 x 400g tins of butter beans), drained
8 sausages of choice, chipolatas or merguez work well
1/2 block of feta cheese
For the herby tahini yoghurt
50ml greek or natural yoghurt
50ml tahini
A small bunch each of parsley, dill and basil
1 garlic clove, crushed
Zest and juice of one lemon
Serving Suggestions
Crunchy salad leaves dressed in olive oil and pomegranate molasses (optional)
Directions
Preheat the oven to 200C.
Add the chopped tomatoes, tomato puree, harissa and butter beans into a large roasting dish with a good sprinkle of salt and mix well.
Dot the sausages on top, crumble over the feta cheese and drizzle with olive oil. Bake for 15 minutes until bubbling and the sausages are cooked through (this may vary depending on what sausages you use).
While that’s cooking, add all of the ingredients for the yogurt to a blender and blitz to a smooth consistency. Add more yogurt to loosen, if needed.
Remove the bean bake from the oven and dollop over the yogurt.
HUGE thanks to the legend that is Klara Risberg who let us share this #beanspo on our website for all you champs to enjoy. Klara creates loads of amazing recipes, check them out on their Instagram here.
