Name: Greek-Style Beans on Toast
Cook time: 20 min
Total time: 20 min
Yield: 3
Ingredients: 2 tablespoon olive oil, plus extra to serve; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 heaped tablespoon tomato puree; 2 tsp smoked paprika; 2 tsp dried oregano; 1-2 tsp chilli flakes; 1 x 400 g tin chopped tomatoes; 1 jar of Queen Butter Beans with 2-3 tbsp of their bean stock; A small squeeze of honey or a pinch of sugar; The juice of half a lemon; 2-3 slices of sourdough, toasted; 150 g feta cheese, optional; A small bunch of fresh dill (roughly 10g), finely chopped

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

bean-recipe-greek-style-beans-on-toast-boldbeanco

V G*

Rated 5.0 stars by 1 users

Greek-Style Beans on Toast

These Greek-inspired beans are stunning. Our juicy Queen Butter Beans are gently simmered with warming smokey spices + herbs. Loaded on to crunchy sourdough, this is a beautiful classic dish, rain or shine.

Feeds: 3

Takes: 20 minutes

Ingredients

2 tablespoon olive oil, plus extra to serve
1 onion, finely chopped
2 garlic cloves, finely chopped
1 heaped tablespoon tomato puree
2 tsp smoked paprika
2 tsp dried oregano
1-2 tsp chilli flakes
1 x 400 g tin chopped tomatoes
1 jar of Queen Butter Beans with 2-3 tbsp of their bean stock
A small squeeze of honey or a pinch of sugar
The juice of half a lemon

To serve

2-3 slices of sourdough, toasted
150 g feta cheese, optional
A small bunch of fresh dill (roughly 10g), finely chopped

Made with:
Butter Beans

These are the most ridiculously creamy, big, juicy butter beans you will find on this planet. We see them as the "creme de la creme" of the bean world. Try them tossed through a puttanesca sauce or with a fresh basil pesto - they're packed full of natural protein so great for flexitarians.

Directions

step 1
Heat 1 tbsp olive oil in a pan over a medium heat. Add the onion and cook for 7-8 minutes until starting to soften. Then, add the garlic and cook for a further 2 minutes until fragrant.
step 2
Add the tomato puree, paprika, oregano and chilli flakes to the pan and stir to create a paste. Fry off for 2-3 minutes.
step 3
Pour in the chopped tomatoes and stir. Add the beans with 2-3 tbsp of their bean stock and stir to combine (add more bean stock if necessary to loosen the mixture). Add the honey/sugar and a pinch of sea salt, bring to a boil then lower to a simmer for 3-4 minutes. The mixture should have thickened slightly. Check for seasoning and add a squeeze of half a lemon.
step 4
At the final stage, stir in about 1 tbsp of olive oil so that the mixture turns glossy.
step 5
Load the beans onto your toast. Crumble over the feta, sprinkle over the dill and finish with a squeeze of lemon, plus exrta olive oil if you fancy.