Greek Butter Bean Salad Recipes

Steps:

• Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.
• Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.

Steps:

• Roughly chop one of the tomatoes and place in a liquidizer with half the mint and garlic and whizz until smooth.
• Add the lemon juice and the live oil and some salt and pepper and whizz again to make a smooth dressing.
• Cut the remaining tomatoes into wedges and toss with the butter beans, olives, red onions, feta and dressing.
• Transfer to serving plates, scatter over the reserved mint and serve with warm pitta bread.

Steps:

• Tip all the ingredients into a bowl with some salt and pepper and mix well. Cover and leave at room temperature until ready to serve. This salad can happily be made the day before and chilled.
• On the day, bring the salad to room temperature and give it a good stir before serving.