Meze Butter Beans
Meze Butter Beans



  • 400g dried butter beans
  • 3 tbsp olive oil
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 2 tbsp tomato puree
  • 800g tomatoes, skins removed, chopped
  • 1 tsp sugar
  • 1 tsp oregano
  • Pinch of cinnamon
  • 2 tbsp chopped parsley
  • Soak the beans in water overnight. The next day, drain and rinse, then place in a pan of water and simmer for 50 mins until slightly tender. Drain and set aside.
  • Heat the oven to 180C. Fry the onion and garlic in the oil for about 10 mins to soften, then stir in the tomato puree, cook for 2 mins, then add all the other ingredients. Simmer for 3 mins, season well, then stir in the beans. Tip into a baking dish and cook for 1 hour in the oven. When everything is cooked and the sauce has thickened, remove from the oven and leave to cool. Scatter with parsley, drizzle with olive oil, and serve with flatbreads.
2 hrs
4 serving

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