Cypriot Butter Bean Casserole
A community recipe by annaukNot tested or verified by Nigella.com
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Soak butter beans overnight in water Boil until almost cooked (time varies greatly, I always use a pressure cooker to cook mine) Discard most of the cooking water Fry onion in a little olive oil until golden Add toms, parsley, salt, pepper and lemon Tip tomato mixture into the butter beans Cook in an ovenproof casserole for approx 1hr at gas mark 3 (170 c)
Soak butter beans overnight in water Boil until almost cooked (time varies greatly, I always use a pressure cooker to cook mine) Discard most of the cooking water Fry onion in a little olive oil until golden Add toms, parsley, salt, pepper and lemon Tip tomato mixture into the butter beans Cook in an ovenproof casserole for approx 1hr at gas mark 3 (170 c)
Introduction
A warming, tasty dish.
A warming, tasty dish.
Ingredients
Serves: 4
Metric
Cups
- 250 grams butter beans
- 1 large onion (sliced)
- 400 grams chopped tomatoes
- 1 handful fresh flatleaf parsley
- 1 pinch of salt
- 1 pinch of pepper
- ½ lemon (juiced)
- 8⅚ ounces butter beans
- 1 large onion (sliced)
- 14⅛ ounces diced tomatoes
- 1 handful fresh italian parsley
- 1 pinch of salt
- 1 pinch of pepper
- ½ lemon (juiced)
Method
Cypriot Butter Bean Casserole is a community recipe submitted by annauk and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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