Braised Butterbeans With Tomatoes From Olive Magazine April 10 - cooking recipe

Ingredients

250 g butter beans (dried)
75 ml olive oil
1 onion (finely chopped)
3 garlic cloves (finely chopped)
1/2 teaspoon tomato puree
500 g plum tomatoes (tinned and roughly chopped)
1/2 teaspoon sugar
25 g parsley (chopped)
25 g oregano (chopped or 2 teaspoon dried)

Preparation

Soak the beans overnight in cold water, and slip the beans out of their skins. Drain rinse and put in a saucepan cover with cold water and simmer until just tender- about 50 minutes.
Heat the oven to 150/ gas mark 3. Drain beans reserving the cooking liquid. Heat the oil in an ovenproof pan and add the onion and garlic, cook until softened. Add the tomato puree and cook for 1 minute. Add the tomatoes, sugar herbs, beans and 300ml of the cooking liquid. Season, cover with lid and pout in the oven for 30 minutes.
Remove the lid, stir and cook for a further 30 minutes until most of the liquid has been absorbed serve warm or at room temperature.