Slow-cooked butter beans with oregano, tomatoes & garlic
It’s hearty but not heavy; rich – only in a really good way – and ideal for sharing
I am a recent convert to dried beans and sometimes they really are worth the extra time. I like a little bite in my beans, which canned beans lack, so this garlicky, sauce-laden baked delight is one example where your time is well spent. It’s hearty but not heavy; rich – only in a really good way – and ideal for sharing.
250g dried butter beans
250g baby plum tomatoes, halved
4-6 garlic cloves, peeled and bashed but kept whole
generous handful of fresh oregano, roughly chopped
1 heaped tbsp tomato purée
2 tsp dried oregano
1 tsp chilli flakes
4 tbsp olive oil
about 700ml cold water
generous amount of Maldon
sea salt flakes and freshly ground black pepper
crusty bread, to serve (optional)
- Soak the butter beans in cold water for 8-10 hours or overnight, then drain.
- Preheat the oven to 180C/160C fan/gas 4.
- Select a rectangular ovenproof dish, about 32cm x 24cm. Add all the ingredients, except the water, to the dish and mix together well, then pour over the cold water, or enough to ensure the beans are immersed.
- Bake for 2 hours until the beans are completely soft, checking after 1½ hours and topping up the water if necessary. Serve hot, with crusty bread if liked.