Greek Baked Butter Beans in Tomato Sauce

Ingredients

• 1.5 cans (400 g each) canned butter beans (lima beans), drained and rinsed
• 400 g canned crushed tomatoes
• 1 medium yellow onion, finely diced
• 1 medium carrot, finely diced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1.5 tsp dried oregano
• 3 tbsp fresh dill, chopped
• 1 tsp maple syrup
• 80 g crusty bread, to serve
• 1/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat the oven to 200°C (400°F). In an ovenproof skillet, warm the olive oil over medium and cook the onion and carrot with a pinch of the salt for 7 minutes until soft and starting to turn golden.
2. Add the garlic and oregano; stir 30 seconds until fragrant.
3. Pour in the crushed tomatoes, maple syrup, pepper, and half the dill. Simmer 5 minutes until slightly thickened — it should look like a loose pasta sauce.
4. Fold in the butter beans gently so they don't break, then transfer the skillet to the oven. Bake uncovered 20 minutes until the top is blistered in spots and the sauce has darkened at the edges.
5. Rest 5 minutes (the sauce tightens as it cools slightly), shower with the remaining fresh dill and the remaining salt if needed, and serve with bread for mopping.

Nutrition (per serving)

Calories

600

Protein

23 g

Fat

20 g

Carbs

84 g