Try this Greek one-pot, then check out our Greek salad, chicken gyros, chicken souvlaki and moussaka. or pick your favourite from our easy Greek recipes to create a Mediterranean-style spread.


  • 1 tbsp extra-virgin olive oil

  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tbsp tomato purée
  • 2 x 400g tins chopped tomatos
  • ½ tsp ground cinnamon
  • a large pinch dried oregano
  • 660g jar large butter beans, drained and rinsed
  • 125g feta, crumbled, to serve
  • 2 tbsp chopped flat-leaf parsley
  • 4 slices toasted sourdough, to serve


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Heat the oil in a large ovenproof frying pan or shallow casserole, then gently cook the onion and garlic with a pinch of salt for 10 minutes or until the onion is soft. Stir in the tomato purée and cook for 1 minute, then add the tomatoes, cinnamon, oregano and beans, 250ml of just-boiled water and some seasoning, and bring to a simmer. Put into the oven for 25-30 minutes or until thickened and bubbling.

  • STEP 2

    Top with crumbled feta and chopped parsley, and serve with toasted sourdough, if you like. Make your own sourdough with our step-by-step guide here.

    Sourdough Starter Recipe for Sourdough Bread

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