Greek-style Butter Beans with Rocket & Garlic Bread
- 1 tbsp olive oil
- 1 large red onion, halved and cut into thin wedges
- 3 garlic cloves, thinly sliced
- 690g jar tomato passata sauce
- 4 vine-ripened tomatoes, peeled, chopped and seeds removed
- 2 x 400g cans butter beans, rinsed and drained
- ½ cup flat-leaf parsley, chopped
- 2 tbsp oregano leaves, chopped
- 50g wild rocket leaves
- ⅓ cup finely grated pecorino cheese, parmesan or feta
Grilled garlic bread
- 6 slices crusty wholegrain bread
- Olive oil
- 2 garlic cloves, halved lengthways
- Heat oil in a large deep saucepan over medium heat. Add red onion and garlic. Cook, stirring often, for 3-4 minutes until tender. Add tomato sauce, tomatoes, beans and herbs. Cover and gently bring to the boil. Season to taste.
- Just before serving toss through rocket. Sprinkle with cheese. Serve with grilled garlic bread, or with rice or risoni.
- Brush bread slices on both sides with oil. Grill until golden and crisp. Rub with cut-side of garlic cloves while bread is hot. Serve immediately.
Serves 6
Preparation time: 20 minutes
Cooking time: 20 minutes