Sourdough
Baking a loaf of this dense, chewy bread requires making a fermented 'starter' from flour, but it's worth the effort
Greek-style beans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 large red onionfinely chopped
- 3 garlic clovesfinely chopped
- 1½ tsp dried oregano
- 2 tbsp tomato purée
- 400g can chopped tomatoes
- 300ml low-salt vegetable stock
- ½ tsp caster sugar
- 2 x 400g can butter beansdrained and rinsed
- ½ lemonjuiced
- 50g fetacrumbled
- small handful of dillfinely chopped
- toasted sourdoughto serve
Nutrition: Per serving
- kcal254
- fat10g
- saturates3g
- carbs26g
- sugars10g
- fibre10ghigh
- protein12g
- salt0.41g
Method
step 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.
step 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.