Recipe: Braised beans

(Fassoulakia yahni )

Greek celebrations traditionally focus on good food shared with family – follow their lead with Lisa Featherby’s Greek-inspired Easter Sunday lunch.

2 tbs olive oil
1 onion, finely chopped
2 cloves garlic, thinly sliced
2 cups (500ml) chicken stock
1 sprig rosemary
1 cup (185g) dried lima beans, soaked in water overnight, drained, rinsed
2 tbs tomato paste
2 vine-ripened tomatoes, seeded, cut into 1cm pieces
450g mixed beans, including butter, green and roman beans, trimmed
Juice of 1 lemon
1/4 cup tightly packed oregano leaves
Mint leaves and extra virgin olive oil, to serve

1. Heat olive oil in a large saucepan over low-medium heat and cook onion and garlic for 5 minutes or until soft. Add stock, rosemary and lima beans. Bring to the boil then simmer for 30-35 minutes or until beans are tender.
2. Add tomato paste to pan with tomatoes, fresh beans, lemon juice and oregano. Cook, stirring occasionally, for 10 minutes or until beans are tender. Season to taste with salt and pepper. Serve scattered with mint and drizzled with extra virgin olive oil.

Hint: This bean dish would also be delicious served with grilled fish fillets or roast chicken.

 

Quick beans
If you forget to soak your lima beans, place in a saucepan and cover with cold water. Slowly bring to the boil then boil for 5 minutes. Leave to cool then drain and rinse and use in recipe.

Recipes: Lisa Featherby. Photography: Ben Dearnley. Styling: Amber Keller.